Entertaining Dessert

Cherry, hazelnut and orange tart

Name: Cherry, hazelnut and orange tart recipe
Yield: 10
Ingredients: 120g cold unsalted butter, chopped; 4 egg whites; 1 1/3 cup (160g) icing sugar mixture, sifted; 2 tsp vanilla extract; 60g plain flour; Finely grated zest of 1 lemon; 1 cup (100g) hazelnut meal; 200g pitted cherries, halved, plus extra whole cherries, to serve; Whipped cream & icing sugar, to serve; 180g unsalted butter, chopped; 2 cups (300g) plain flour; 100g icing sugar mixture; 4 egg yolks; 150g good-quality cherry jam

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by Dominic Smith

Dec 04, 2020

This festive tart is the best way to make use of seasonal cherries.

120g cold unsalted butter, chopped
4 egg whites
1 1/3 cup (160g) icing sugar mixture, sifted
2 tsp vanilla extract
60g plain flour
Finely grated zest of 1 lemon
1 cup (100g) hazelnut meal
200g pitted cherries, halved, plus extra whole cherries, to serve
Whipped cream & icing sugar, to serve

Pastry

180g unsalted butter, chopped
2 cups (300g) plain flour
Finely grated zest of 1 lemon
100g icing sugar mixture
4 egg yolks
150g good-quality cherry jam

Method

1.

For the pastry, heat a small saucepan over high heat and add the butter. When butter begins to foam, transfer to a heatproof bowl and chill until set. Invert onto a chopping board and cut into rough 1cm pieces. Place flour, zest, icing sugar and a pinch of salt in a food processor, add butter and whiz until the texture is sand-like. Add egg yolks and whiz until just combined. Knead into a disc and wrap in plastic wrap. Chill for 1 hour to rest.
2.

Remove pastry from fridge and stand until able to roll. Roll out pastry on a lightly floured work surface to 3-4mm thick. Line base and side of a 5cm deep x 23cm diameter fluted tart pan, trim edges and chill to rest for 30 minutes. Spread cherry jam over base and set aside.
3.

Meanwhile, preheat the oven to 160°C. To make the filling, place a small saucepan over high, add butter and swirl in pan for 3-4 minutes until nut brown. Transfer to a heatproof bowl to cool slightly. Whisk egg whites and a pinch of salt in a stand mixer until soft peaks form, then fold in icing sugar, vanilla, flour, zest and hazelnut meal followed by the butter. Spoon mixture into tart and spread over jam evenly. Place cherries, cut-side down, on top and bake for 55 minutes-1 hour until golden and firm. Cool to room temperature and dust with icing sugar. Serve with whole cherries and whipped cream alongside.