cherry almond tart

The almond tarts pictured above are immediately out of the oven.  They are steaming and puffy and the surface shows craters of cherries.

The recipe makes two rectangle tarts.  Taste testers gave these tarts A++ ratings.  I found the tarts cut smoother on day two, after being refrigerated; however, tasting an end piece directly from the oven was an experience not to be missed.

The crust mixture is very soft; continued persistence pressing the dough into the tart pans is necessary. You may have a little crust dough left over; make cookies!

Recipe is adapted from El at www.freshnewengland.blogspot.com.

Cherry Almond Tart

Crust:

140 gr sugar

400 gr butter; use the best butter available

1 egg

1 t vanilla

445 gr flour

1/4 t salt

Mix sugar, softened butter, and egg well with mixer. 

Add vanilla

Slowly add flour and salt and mix only until incorporated.

Press dough into tart pans; this will take a little time

Dock crust with fork and refrigerate for 20 minutes

After refrigerated, line tart crust with aluminum foil and pie weights/dry beans.

Bake at 350 degrees for 8 minutes to set the sides of the tart

Remove tart pans from oven to cooling rack; remove beans and aluminum foil

1/2 teaspoon ground cinnamon

Generously sprinkle both crusts with ground cinnamon

250 gr fresh or defrosted pitted cherries, drained

Evenly divide cherries between each tart pan

Filling:

 Beat in stand mixer for 8 minutes until very fluffy

3 eggs

100 gr sugar

Fold in 

75 gr melted unsalted butter

1/4 t almond extract

100 gr sifted almond meal

pinch of salt

Pour filling over cherries.  Top with slivered almonds to decorate.

Place tart pans on lined baking sheet; butter may seep out of the tart pan.

Bake at 350 degrees for 30 minutes, until golden brown and the filling is set.

Remove from oven and cool on wire rack.