A showpiece tart filled with amaretto cream and decorated with cherries.
375g Pack Ready Rolled Shortcrust Pastry
300g Cherries, stoned and halved
200g Mascarpone Cheese
100ml Double Cream
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.