ALMOND TART WITH CHERRY AND STRAWBERRY CREAM

Friends of Amoreterra, I'm happy to introduce you to the winner of the #ciliegiamo contest.
The chosen recipe is that of Magda Dozio

The watchword is freshness! And this tart, best enjoyed cold, is truly refreshing. It's satisfying and even in the scorching heat, it's a delight to enjoy, perhaps on a late summer evening, sitting comfortably in the garden chatting, when the daylight hours are getting longer, the kids are still running around, and the batteries never run out. This little treat truly ends the day divinely, pampering us properly.

The preparation is simple, with just a few waiting times to be respected, but they're not particularly long. The cherry and strawberry cream is light and delightful, with the sweetness of the fruit in a creamy texture that pairs perfectly with this delicate and crumbly almond tart.

To make the tart shell I used a bottomless metal ring, but you can use any tart pan.

A tart that transforms into a real dessert with the right decoration, a perfect gift for a special occasion, a birthday, or to bring to guests for an after-dinner treat that will amaze and be very appreciated.

Aprons on, and off we go! Always with... SWEETNESS!

For the shortcrust pastry

• 250 g of 00 flour
• 150 g of almond flour
• 200 g of cold butter
• 65 g of egg yolks
• 1 pinch of salt

For the cream

• 170g of cherries, net of waste
• 110g of strawberries, net of waste
• 70 g of fine granulated white sugar
• 45 g of corn starch
• 230 ml of fresh whole milk

For the filling

• 70g of creamy berry or cherry jam

For decoration

• strawberries to taste
• cherries to taste
• shortcrust biscuits to taste
• mint leaves to taste
• meringues to taste

1) Start by preparing the shortcrust pastry: if you're using a stand mixer, use cold ingredients from the refrigerator; if you're using a stand mixer, use room temperature ingredients.

By hand, first mix the butter very quickly with the flour and a pinch of salt until it resembles sand. Add the almond flour and sugar to the center and fold everything together. Finally, add the beaten egg yolks, and work quickly again until the mixture forms a smooth, elastic ball.

If using a stand mixer, attach the dough hook and mix in the sugar and butter first, then the eggs after a minute. Once combined, add all the flour and a pinch of salt. Add the almond flour and, again, shape it into a ball using your hands.

Divide the dough: three-quarters for the tart shell and one-quarter for the decorative biscuits. Flatten them with a rolling pin, wrap in plastic wrap, and refrigerate for at least 8 hours (I did it overnight).

2) After the hours of rest, prepare the cream: Wash and dry the fruit thoroughly, remove the stones from the cherries, and chop them into small pieces. Blend the fruit and milk with an immersion blender for 2-3 minutes. Strain the mixture to obtain a smooth, liquid mixture. Set aside.

3) In a small saucepan, combine the sugar and cornstarch, pour in the puree, and bring to a boil over medium heat, until the cream thickens (about 7-8 minutes). Cover with plastic wrap and refrigerate until thickened.

4) Roll out the pastry until about 3mm thick and place it in your greased and floured pastry mold. Prick it all over with a fork. If, like me, you have a bottomless ring, create the base using the ring itself and the edges with a knife. Cut out 2 or 3 strips of fettuccine and join them together. Assemble the pastry shell and prick it all over. Freeze for 30 minutes.

5. Meanwhile, make the decorative biscuits and bake them at 170 degrees for 15-18 minutes.

6. Bake the tart without weights because it's been frozen and won't puff up during baking. If you made your tart shell with a ring, place it on its own baking mat—this is very important. Bake it at 165°C in a convection oven for about 20-25 minutes, placing it in the lower third of the oven. It's ready when it turns lightly golden.

7. Take the now cold cream and regenerate it by blending it for 3 minutes.

8. Once the shell has cooled, fill it evenly with the jam, pour in the cream, and smooth it out with a large spatula. Finally, decorate as desired.

9. Leave the tart in the refrigerator for at least 2 hours before serving so that the cream can firm up again.

• This tart keeps perfectly for up to 5 days if stored in the refrigerator.

• Always remove it about 10 minutes before serving.

• You can also make it entirely with cherries or entirely with strawberries.

“The freshness and flavor of seasonal fruit in a delicious tart”

It takes sweetness

Magda Dozio