Cherry and hazelnut frangipane tart
reduced-fat shortcrust pastry
165 g, (buy 1 x 180g sheet) just thawed
reduced fat oil spread
½ cup(s), (110g)
½ cup(s), (75g)
2 individual, (1/4 tsp) ground
300 g, pitted
- Preheat oven to 200°C. Using a rolling pin, roll pastry as thinly as possible. Line a 9cm x 34cm rectangular tart tin, with removable base, with the pastry. Trim the excess pastry. Place in the fridge for 15 minutes to rest.
- Use a fork to prick the pastry base. Place on a baking tray and bake for 15 minutes or until golden. Set aside to cool slightly. Reduce oven to 180°C.
- Meanwhile, using an electric mixer, beat the spread and sugar in a large bowl until pale and fluffy. Add the egg and beat until just combined. Add the hazelnut meal, flour, cinnamon and star anise and stir to combine. Spoon into the tart case and smooth the surface with the back of a spoon.
- Arrange the cherries over the filling, gently pushing down. Bake for 30 minutes or until golden brown and just cooked through. Set aside to cool completely. Cut into slices to serve.