Cherry & Thyme Jam Tart With Mascarpone. A mouthwatering dessert perfect for entertaining!
500g fresh cherries, pitted and halved
¼ cup lemon juice
8 sprigs lemon thyme
500g jam sugar
¼ cup icing sugar, sifted, extra for dusting
1 lemon, juice and finely grated zest
200g fresh cherries, to garnish
160g plain flour
30g almond meal
120g chilled unsalted butter, chopped
50g caster sugar
To make jam, place cherries and lemon juice in a large saucepan. Lightly crush cherries. Add thyme. Place pan over low heat; cook for 5 minutes. Add sugar and cook, stirring, for 10 minutes. Bring to the boil. Cook for 6 minutes or until mixture is at setting point. Remove thyme sprigs; allow to cool.
To make pastry, process flour, almond meal, sugar and butter until fine breadcrumbs form. Add egg; pulse until a dough comes together. Press dough into a greased 11.5cm x 34.5cm rectangular tart tin, with 1cm pastry over the edge.
Refrigerate for 1 hour. Trim edges. Bake blind for 20 minutes. Remove paper and beads, return to oven and cook for a further 10 minutes or until pastry is golden. Set aside to cool.
Spoon 1 cup jam into tart base. Combine mascarpone, icing sugar, lemon juice and zest. Spoon into pastry case; smooth. Top with cherries and dust with icing sugar.