- 40mins + chilling
- 1 1/2 cups plain flour
- 125g butter, cut into cubes
- 1 egg
- 500g fresh cherries, pitted
- 1/4 cup caster sugar
- 2 tsp Queen Almond Extract
- 2 tsp cornflour
- 1/3 cup self raising flour
- 1/3 cup almond meal
- 40g butter, cut into cubes
- 1/2 tsp Queen Almond Extract
- 1 tbs caster sugar
- 2 tbs slivered almonds
Preheat oven to 200C. Grease 6x 8cm x 2.5cm deep loose bottom fluted flan pans with butter.
Place flour and butter into a food processor and process until mixture resembles fine breadcrumbs. Add egg and process until mixture comes together forming a pastry.
Turn onto a lightly floured surface and knead until mixture comes together. Divide mixture in half. Form into 2 round 3cm thick discs, wrap in plastic film and refrigerate for 30 minutes or until firm.
Roll each pastry round out between 2 sheets of baking paper until 4mm thick. Cut each piece of pastry into 3 rounds large enough to line prepared pie tins. Line tins with pastry and trim.
Place pie tins onto a large baking tray. Line tins with baking paper and baking beads, dried rice or dried beans. Bake for 15 minutes. Remove baking beads and baking paper. Bake for 5 minutes or until light golden and cooked through. Cool.
Reduce oven temperature to 180C. Put pitted cherries, sugar and almond essence into a small saucepan and stir over a medium heat until sugar dissolves and mixture comes to the boil. Simmer for 10 minutes over a medium heat or until cherries soften.
Combine cornflour in 1 tbs cold water. Add to cherry mixture with almond essence. Stir until mixture comes to the boil and thickens. Cool.
Combine ground almonds and flour in a bowl. Rub butter into almond mixture with your finger tips until mixture resembles course breadcrumbs. Stir in almond essence, sugar and slivered almonds. Stir until combined.
Spoon cherry mixture into pastry shells. Sprinkle crumble mixture onto cherries. Bake for 10-15 minutes or until crumble topping is golden. Serve warm or cold with thick cream or ice cream.