Black Cherry Tart

Method:

First make the pastry.  Put the flour in a food processor and add the cold butter.  Mix until it resembles breadcrumbs and then add the sugar.  Pulse and then add the egg yolks and water.  Remove the mixture.  Bring it together into a smooth pastry, being careful not to overwork it.  Roll the pastry out and line the flan tin, leaving the pastry over the sides, now put into the fridge for 20 minutes.  Scrunch up some greaseproof paper and cover the pastry now fill with rice or beans to the top so it keeps the pastry down.  Cook in the oven at 200C for 15-20 minutes until golden.  Now remove the paper and rice, brush with egg white, put back for 5 minutes approximately.  Allow to cool.

Next cream together the butter and icing sugar, and then add the ground almonds, egg and flour.  Spread the mixture onto the flan base.  Then cover the cream with the drained cherries in a neat pattern.  Reduce the oven temperature to 150C and bake the tart for about 40 minutes until the cream mixture is firm.  Allow to cool and serve with vanilla ice cream.