Recipe: Cherry apple tart

For the Pastry
100g butter
Two eggs
175g sifted flour
Two drops of vanilla essence

For the filling
200g unsalted butter
200g sugar
Four eggs
100g ground almonds
50g plain flour
Three medium cooking apples
150g cherries- halved and stoned

Method
Pre-heat the oven to 150c

First cook the pastry base
In a bowl,cream the butter with the eggs until smooth
Gently fold in the flour and the vanilla extract and bring together in a ball.
Wrap in cling film and place in the fridge to rest for 45 minutes.
Roll out and line an eight-inch pastry ring of flan dish.
To bake blind, cover the pastry with foil and weigh it down with dried beans and bake in the oven for 25 minutes.
Remove from the oven, lift off the foil and allow to cool.

pre-heat the oven to 180c
To make the filling, in a mixing bowl, cream together the butter with the sugar, then , adding them individually, beat the eggs.
Using a metal spoon, gently fold in the ground almonds followed by the flour.

Peel and slice the apples. Half fill the pastry case with almond mix and fan the apples on top.
Then fill the case with the remaining mix and arrange the halved cherries on top.
Place in the oven and bake until a skewer inserted into the centre comes out clean-about 20-25 minutes.
Serve warm, possibly with mascarpone, creme fraiche or fresh cream.