Festive cherry and raspberry tart

• pitted frozen cherries↗125g g

  (see note below)

• frozen raspberries↗125g g

  (see note below)

• granulated sugar↗350g g
• small lemon1

  zest and juice

• small egg yolks↗4

  (freeze the whites for use in another recipe)

• cornstarch2 tbsp tbsp
• cold unsalted butter↗45g g
• powdered sugar↗

  for dusting

• plain flour↗175g g
• almond flakes↗40g g

  plus extra for sprinkling

• granulated sugar↗1½ tbsp tbsp
• slightly salted butter125g g

  cut into cubes

Step-by-step instructions

1. 1

   Transfer the fruit, sugar, lemon zest and juice into a saucepan and bring to a boil over medium heat. Reduce heat to a gentle simmer and cook 7‑10 minutes until the fruit softens. Remove from heat and let cool about 5 minutes, then blend in a blender until smooth, or use an immersion blender. Pass through a fine sieve into a bowl, discarding pits. Rinse the saucepan and return the fruit to it.

2. 2

   Mix the egg yolks and corn starch in a bowl, stirring until smooth and lump‑free. Add a spoonful of fruit purée to thin it, then slowly pour the mixture into the remaining fruit purée, stirring constantly. Bring the mixture to a boil over low‑medium heat and cook a few minutes until it thickens enough to coat the back of a spoon. Remove from heat. Gradually add the butter, stirring constantly until melted and well combined. Transfer the mixture to a bowl and cover with parchment to prevent skin formation. Cool for 2 hours or overnight.

3. 3

   Meanwhile, prepare the pastry. Transfer flour, almond flakes and sugar to a food processor bowl and pulse until the almonds are finely chopped. Add butter and pulse again until the mixture starts to form clumps. Add up to 1 tbsp ice water, pulsing until the dough forms. Turn onto a lightly floured surface and shape into a flattened oval, then transfer to a rectangular tart tin 36 × 12 cm with sides. Press the dough into the base and up the sides with fingers. Chill for 20 minutes. Preheat oven to 200 °C/180 °C fan/gas 6.

4. 4

   Bake the chilled pastry crust for 15‑20 minutes until lightly golden. Remove from oven and cool 10 minutes. Spoon the fruit mixture into the crust, then sprinkle additional almond flakes around the edges. Bake another 10‑12 minutes until the almonds are toasted. Remove from oven and let cool completely in the tin. Dust the edges with powdered sugar and serve. Leftovers can be stored in the fridge for up to three days.