Cherry and Rosemary Tart

This is a summery tart made of a sweet shortcrust pastry case made flavoured with chopped rosemary and made with ground almonds. It is filled with a vanilla and rosemary crème patisserie, topped with cherries in cherry jelly and sprinkled with fresh rosemary. 

The pastry is well baked, crisp, short and has a light texture from the ground almonds. The rosemary flavour in the pastry and crème patisserie is just the right strength and complements the cherry perfectly. The jelly adds a wonderful fruitiness, and makes it look lovely. This was an almost perfect bake. Clearly I haven't learnt about over-filling, as I poured a tiny bit too much jelly in meaning it leaked over the side of the pastry in a couple of places slightly. However, some patchwork and it looks as good as new!