500gm crème fraîche
100ml pouring cream
20gm pure icing sugar, sieved, plus extra for dusting
300gm cherries, pitted
220gm (1 cup) caster sugar
Juice of 1 lemon and 1 orange
1 vanilla bean, split, seeds scraped
90gm natural almonds
250gm softened butter
110 gm (½ cup) caster sugar
300gm (2 cups) plain flour
For cherry-vanilla jam, combine ingredients in a saucepan and stir on the Boiling Plate until sugar dissolves. Bring to the boil and cook, stirring occasionally, until mixture reaches setting point (6-8 minutes), refrigerate until well chilled (1-2 hours).
Meanwhile, for almond pastry, process almonds in a food processor to form coarse crumbs (1 minute). Beat butter and sugar in an electric mixer until light and fluffy (2-3 minutes), scrape down sides of bowl, add flour and almonds, beat to just combine. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour to rest.
Roll out pastry on a lightly floured surface to 3mm thick and line a 20cm x 28cm rectangular fluted tart tin, trim edges and refrigerate until firm (30 minutes). Blind bake until light golden (10-12 minutes) in the Baking Oven, remove paper and weights, bake until golden and crisp (6-8 minutes), cool completely.
Whisk crème fraîche, cream and icing sugar in a bowl until firm peaks form (2-3 minutes), refrigerate until required.
Spread jam in base of pastry case, spoon over crème fraîche mixture, top with fresh cherries, dust with icing sugar and serve.
Recipe is from http://www.gourmettraveller.com.au/recipes/recipe-search/video/2010/11/cherry-and-almond-tart/