25cm (10in) loose-bottomed tart ring
For the cherry jam:
750g (1lb 10oz) cherries, pitted
Juice of 2 lemons
Caster sugar (see method for details)
1 tbsp Kirsch
For the pastry:
260g (9oz) plain flour
100g (3½oz) icing sugar
30g (1oz) ground almonds
125g (4½oz) unsalted butter, diced
1 tsp milk
For the almond filling:
25g (1oz) flaked almonds
125g (4½oz) unsalted butter, softened
125g (4½oz) caster sugar
150g (5½oz) ground almonds
Grated zest of 1 lemon
- Place the cherries in a heavy saucepan with 100ml (3½oz) water and the lemon juice. Bring to the boil, then reduce the heat to medium and cook for 20 minutes until soft.
- Weigh the cherries. Whatever the weight of the cherries you will need to add three quarters of that weight again in sugar. For example, if you have 500g (1lb 2oz) of cooked cherries you will need 375g (13oz) of sugar).
- Add the sugar and then place back into the saucepan.
- Cook on a medium-high heat, stirring often with a wooden spoon, until the sugar has dissolved. Then continue to boil the jam for 10–15 minutes.
- Once the jam starts to thicken, you can test it. Remove the jam from the heat and put a small spoonful onto a plate. Place in the fridge for 5 minutes until cold. If the jam has not set in this time, return the pan to the stove to continue cooking. Test every few minutes until the jam sets; be careful not to overcook the jam, as the sugar will caramelise.
- Add the Kirsch and stir in well. This will bring back a fresh cherry flavour to the jam.
- Cool and store in a sterilised jar with a lid until needed.