Ingredients:
- 1 shortcrust pastry
- Franciscan sour cherry jam to taste
- 3 eggs
- 80g sugar
- 20cl cream
- 150g almond powder
- 40g slivered almonds
- Sour cherries to taste
Preparation:
Preheat the oven to 180º. Place the shortcrust pastry in a round glass pyrex, chop it up and cover the bottom with Franciscan cherry jam. In a bowl, whisk together the eggs, sugar, cream and almond powder. Pour over the stoned sour cherries that have been drained of their liqueur. Stir everything together until the mixture is smooth. Pour the mixture into the tin and bake at 180º for 30/35 minutes. Serve the tart with a glass of Franciscan sour cherry.
