Ingredients

Step by step

1. To make the pastry, add the flour, icing sugar and butter to a food processor and pulse until everything is combined. Add the egg yolks and pulse until combined. Remove from the food processor and shape the mixture into a round disc. Wrap in clingfilm and chill in the fridge for 15 minutes.
2. Take the pastry dough out of the fridge and tip out onto a large sheet of baking paper. Top with another sheet of baking paper, then roll the dough into a circle that’s roughly 28cm in diameter. Use it to line a 23cm loose-bottomed fluted tart tin and gently press it against the sides. Don’t trim off any excess, just transfer the whole thing to the fridge to chill for 20 minutes.
3. Preheat the oven to 200°C, fan 180°C, gas 6. Line the pastry case with a crumpled sheet of baking paper and fill with baking beans, then bake for 15 minutes. Place a baking tray underneath to catch any excess pastry that falls off. After 15 minutes, remove the baking beans and paper, then return to the oven for a further 8-10 minutes or until the pastry is light golden-brown. Transfer to a wire rack and leave to cool completely.
4. Meanwhile, prepare the filling. In a food processor, blitz the almonds to a fine crumb. Transfer to a bowl and set aside. Add the butter and sugar to the food processor and mix until creamy and white. Add the almonds back in, along with the vanilla extract, then add the eggs, one at a time, and pulse until everything is well combined.
5. Warm the cherry jam in the microwave for 20 seconds to loosen, then spoon it over the cooled pastry base. Gently place the almond filling on top, ensuring not to push down to avoid the jam bleeding into the almond filling. You may not need all of the mixture, depending on how deep your tin is. Put the tart on a baking sheet then transfer the whole thing to the oven. Cook for 35-40 minutes until evenly golden, remove from the oven and set aside to cool for at least 30 minutes.
6. For the chocolate topping, heat the cream in a saucepan to a gentle simmer, then add the chocolate and sugar. Take off the heat and gently stir until the chocolate has melted. Immediately pour over the almond filling, smoothing over with the back of a spoon, then chill for 20 minutes to set. Slice and serve topped with the crème fraîche and cherries, if using. You can keep the tart in the fridge for up to 4 days.