A showpiece tart filled with amaretto cream and decorated with cherries.

  • Serves: 6 people
  • Prep time: 20 minutes
  • Cooking time: 20 minutes
    • Italian
    • Vegetarian

    Cherry Tart

    Recipe Information

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    375g Pack Ready Rolled Shortcrust Pastry

    300g Cherries, stoned and halved

    200g Mascarpone Cheese

    100ml Double Cream

    20ml Amaretto

    20g Icing Sugar


    22cm Loose Base Shallow Fluted Tin



    Pre-heat the oven to 180°C/Gas Mark 4.

    Slightly roll out the pastry more, then trim and line the fluted tin, pricking the base a few times with a fork.

    Line the pastry with some crumpled tin foil or baking beans and blind bake in the oven for 8 minutes. Remove the foil or beans and bake another 10 minutes, until browned and crisp. Allow to cool.

    In the meantime, add the cream to a mixing bowl with the Amaretto and icing sugar.

    Lightly whip, then add the mascarpone cheese and combine.

    Cover the base of the pastry with this mixture, then arrange the cherry halves on top to decorate.

    Refrigerate for 30 minutes before serving.