Get your cheery cherry fix with this baked tart. Shortbread Christmas trees decorate the easy-to-make filling for a dessert made for sharing.
- Step 1
For the pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the yolk and cream. Process until the dough just starts to come together. Turn onto a work surface. Knead until smooth. Reserve one-third of the pastry. Wrap both pieces in plastic wrap and place in the fridge for 1 hour to rest.
- Step 2
Roll out the larger piece of pastry between 2 sheets of baking paper to line an 11.5 x 34cm (base measurement) fluted tart tin with a removable base. Trim the excess pastry. Place the tart shell in the freezer for 30 minutes to rest. 3 Meanwhile, combine the cherry, sugar, cornflour and port in a bowl.
- Step 3
Preheat oven to 220C/200C fan forced. Heat a large baking tray on the lowest shelf of the oven. Pour the cherry mixture into the tart shell. Place tart on the heated tray and bake for 25 minutes or until pastry is golden. Move to the top shelf. Bake for a further 10-15 minutes or until the filling has set.
- Step 4
Meanwhile, line a baking tray with baking paper. Roll out the remaining pastry. Use a 12cm (height measurement) Christmas tree cutter to cut 6 trees from the pastry. Place on prepared tray. Brush with egg white and sprinkle with the demerara sugar. Bake for 6-8 minutes or until golden.
- Step 5
Arrange the Christmas trees on top of the tart to decorate. Dust with icing sugar and serve warm with custard, if you like.