St. Dalfour Black Cherry and Almond Shortbread Tart

Ingredients:

  • 150g butter
  • ½ cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 cups plain flour
  • 1 tablespoon cornflour
  • 1 ½ jars of St. Dalfour Black Cherry Spread

Topping:

  • 60g butter
  • 200g flaked almonds
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoon water

Method:

Preheat oven to 170C°

Cream butter and sugar together until light and fluffy, add vanilla then slowly add the sifted flours, mixing with your hands until dough just comes together.

Press dough into bottom of a greased and lined loose bottom fluted tart tin and bake for 15-20 minutes until lightly golden. Remove from oven.

Pour St. Dalfour Black Cherry Spread on top. Cover with topping and bake for further 15-20 minutes until almonds are crisp and golden brown. Cool to slightly warm before removing from tin.

Can be served warm or cold.

To Prepare Topping:

Place all ingredients into a small saucepan and cook for 3-5 minutes until and butter and sugar have melted.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

St. Dalfour Black Cherry and Almond Shortbread Tart

Ingredients:

  • 150g butter
  • ½ cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 cups plain flour
  • 1 tablespoon cornflour
  • 1 ½ jars of St. Dalfour Black Cherry Spread

Topping:

  • 60g butter
  • 200g flaked almonds
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoon water

Method:

Preheat oven to 170C°

Cream butter and sugar together until light and fluffy, add vanilla then slowly add the sifted flours, mixing with your hands until dough just comes together.

Press dough into bottom of a greased and lined loose bottom fluted tart tin and bake for 15-20 minutes until lightly golden. Remove from oven.

Pour St. Dalfour Black Cherry Spread on top. Cover with topping and bake for further 15-20 minutes until almonds are crisp and golden brown. Cool to slightly warm before removing from tin.

Can be served warm or cold.

To Prepare Topping:

Place all ingredients into a small saucepan and cook for 3-5 minutes until and butter and sugar have melted.