Cherry and almonds are really a flavour pairing that is hard to resist. This tart is using almond based pastry, as well as almonds on top and if you really want you can add almond essence to the cherry mix. YUM.
If you use fresh cherries, it will entirely change the balance of flavour with this pie, and I have not written instructions for it, so if you do, you are on your own. A fresh cherry pie is definitely on my summer hit list though, so stay tuned.
In the meantime, this pie can be made easily all year round with the jarred cherries that are so readily available in Australia.
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- 1 Batch Almond Vanilla Pastry ready to bake Recipe BUY
- 100 Grams raw caster sugar BUY
- 680 Grams Cherries jar, drained
- 1 orange, zest and juice (approx 75g of juice)
- 2-3 Drops doTERRA wild orange oil wild orange oil BUY
- 40 Grams cornflour
- 1/2 Teaspoon almond extract (optional)
- 50 Grams Blanched Almonds roughly chopped Recipe
Preheat oven to 170°C.
Make pastry and push into a 25cm flan dish. Freeze for 30 minutes. Then blind bake for 15 minutes. This is a very short pastry so be careful when handling it.
Place sugar and zest into Thermomix bowl and mill 10 sec/speed 9.
Add orange juice, cornflour and 250g of the drained juice from cherries.
Cook 7 min/80ºC/speed 4. Then 2 min/90/speed 4.
It should be thickened and clear, like a jelly consistency.
Place drained cherries into prepared pie base, pour syrup over the top, then sprinkle the chopped almonds.
Cook for 15 minutes or until set in centre. Cool in tin completely. Serve as you wish!
Cool and serve warm or cold with...(what else) a dollop of whipped cream or ice cream!
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