La Pinolata with Morello Cherry Jam
500g sweet shortcrust pastry
150g caster sugar
2 free-range eggs
2 free-range egg yolks
1 cup finely ground
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.
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