ALPE PRAGAS - MON-FRI: 8:00 - 12.00 & 13.00 - 18.00 | SAT: 09.00 - 12.30 & 13.30 - 18.00 | SUN: CLOSED
Tarte with sweet cherry and strawberry preserve

INGREDIENTS
- 100g rolled oats (half finely ground)
- 180g plain flour
- 50g cornflour
- 150g cold butter
- 80g sugar
- Zest of one organic lemon
- A pinch of salt
- 2 jars of strawberry & sweet cherry fruit preserve
- 40g slivered almonds
METHOD
- In a mixing bowl, combine the oats, plain flour, cornflour, sugar, salt and lemon zest. Add the cold butter in small pieces and quickly work into a homogeneous dough.
- Shape the dough into a ball, flatten slightly and leave to rest in the fridge for about an hour.
- Roll out the dough on a floured surface and line a 24 cm tart tin with it. Prick the base all over with a fork and bake in a preheated oven at 180°C (fan 160°C) for around 25 minutes, until lightly golden. If the base puffs up during baking, prick it again to release the steam. Allow the tart shell to cool completely.
- Meanwhile, lightly toast the slivered almonds in a dry pan until golden and fragrant.
- Once the tart base has cooled, spread it generously with the fruit preserve and sprinkle over the toasted almonds.