Cherry And Almond Tart

• 1 3/8 cups plain flour sieve plus 1 tablespoon plain flour
• 3 ounces Stork packet
• 3 1/3 tablespoons caster sugar
• 1 egg yolk
• 1 tablespoon water
• 2 tablespoons strawberry jam
• 4 ounces Stork
• 1 cup caster sugar
• 2 large eggs beaten
• 1/2 teaspoon almond essence
• 1 1/8 cups ground almonds
• 1 tablespoon plain flour
• 4 1/3 tablespoons flaked almonds

1. Rub Stork into flour until mixture resembles fine breadcrumbs. Mix in sugar. Add egg yolk and water and mix to a firm dough.
2. Knead lightly and roll out to line a 22cm (9 inch) flan case. Bake "blind" in preheated oven 200u0b0 C, 180u0b0 C fan, Gas mark 6 for 10 minutes.
3. Spread the jam over the base of the pastry.
4. Cream the Stork and caster sugar until light and fluffy. Beat in the egg and almond essence and fold in the ground almonds and flour.
5. Spread the mixture over the jam and sprinkle the flaked almonds on top. Return to the oven at 180u0b0 C, 160u0b0 C fan, Gas mark 4 for 40-50 minutes until golden.

flour, stork packet, caster sugar, egg yolk, water, strawberry jam, stork, caster sugar, eggs, almond essence, ground almonds, flour, almonds

Taken from www.yummly.com/recipe/Cherry-and-Almond-Tart-378891 (may not work)