There are days when I'd prefer to be in the pool than in the kitchen making my own puff pastry. Today was one of those days. Baking a tart on a scorching hot summers day is not that crazy. Making my own puff pastry on such a day, now that's crazy.
Cherry and Almond Tart
adapted from here
1 1/2 sheets of frozen puff pastry, thawed
3/4 cup ground almonds
55g unsalted butter, softened
5 tablespoons golden caster sugar, plus 1 tablespoon extra for sprinkling
1/2 teaspoon almond extract
300g pitted cherries, halved
Line the Pan:
Join the sheets of pastry together to make a rectangle big enough to line the base and sides of a loose-bottomed 35 cm x 13 cm rectangular pan. Press the join together with the tines of a fork so that it is well sealed. Press the pastry into the pan, trim any excess pastry off and chill it in the refrigerator for 30 minutes.
Make the Filling:
Put the almonds, butter, 5 tablespoons of the sugar, egg and almond extract into a food processor and blitz until it is a smooth paste.
Spoon the filling into the chilled tart base and refrigerate for another 15 minutes.
Preheat the oven to 180C (350F). Slip a baking sheet into the oven to heat.
Scatter the cherries over the top of the chilled tart, then pop it onto the heated baking sheet and bake for 15 minutes. Remove from the oven, sprinkle with the remaining 1 tablespoon of sugar and place it back on the baking sheet in the oven and bake for a further 10 - 15 minutes, until the pastry is golden and the filling it cooked. Leave to cool on a wire rack for 10 minutes before removing the sides of the tin. Serve warm or at room temperature.