Sour cherry tart
Reduced-fat shortcrust pastry
150 g, (use 1 sheet) just thawed
Reduced fat oil spread
¼ cup(s), (55g)
No added sugar apple puree
¼ cup(s), (75g)
1 cup(s), (100g)
Canned black cherries in syrup, drained
1 tsp, to serve
1 x 3 second spray(s)
- Lightly spray a 23cm loose base, round tart tin with oil. Roll the pastry as thinly as possible to line the prepared tin, using trimmings to fill the gaps. Trim the excess pastry. Place in fridge for 15 minutes to chill.
- Preheat oven to 200°C. Use a fork to prick the pastry base. Place the tin on a baking tray and bake for 15 minutes or until golden brown. If the pastry puffs up, gently press it down with a clean tea towel. Set aside to cool. Reduce oven to 180°C.
- Meanwhile, using an electric mixer, beat the spread and sugar until pale and fluffy. Add the egg whites and apple puree and beat until combined (the mixture may look curdled at this stage). Add the almond and flour and stir to combine. Spread over the prepared pastry and smooth the surface. Gently push the cherries into the filling. Bake for 30 minutes or until golden and cooked through. Allow to cool. Dust with icing sugar and cut into wedges.