(0 item) - $0.00

You have no items in your shopping cart.

La Pinolata with Morello Cherry Jam

La Pinolata with Morello Cherry Jam

500g sweet shortcrust pastry
125g Lewis Road Creamery butter
150g caster sugar
2 free-range eggs
2 free-range egg yolks
25g flour
1 cup finely ground almonds
lemon zest
70g Pinoli pinenuts, toasted
3 Tbsp Darlington’s Morello cherry jam
1 handful Fresh As freeze-dried cherries

Preheat the oven to 175˚C.

Roll out the pastry and line a 26cm round tart tin, chill for 30 minutes.

Beat the butter and sugar until light and fluffy. Add eggs and yolks and beat for a further 2 minutes. Add the flour, ground almonds and zest with 1/3 of the toasted pinenuts and combine.

Spread the jam over the base of the tart. Pour the batter over the top, scatter with the remaining pinenuts and dot with freeze-dried cherries. Bake for 30-35 minutes.

Cool, dust with icing sugar and serve with cream or marscapone.


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.