Cherry and Almond Tart

Cherry and Almond Tart

The buttery tart dough and nutty filling are fabulous with peaches or apricots in the summer, great with pears in the fall, and delicious with the first rhubarb each spring.

Almond Tart Dough

240g Cold Butter, cut into cubes
½ tsp. Salt
180g Icing Sugar
60g Almond Meal
470g All Purpose Flour, split into 2 parts
100g Egg Yolks (approx. 5)

1. Cream the butter, salt and icing sugar until smooth and light, scraping down the sides of the bowl a few times to make sure there are no lumps.
2. Add the almond meal and one part of the all purpose flour. Beat for 30 seconds.
3. Add the egg yolks, a few at a time, and beat well.
4. Finally, add the rest of the all purpose flour, and mix slowly, until the mixture forms a smooth dough. Wrap the dough well, and let it rest in the refrigerator for at least one hour.
5. Once rested, pull the dough from the fridge, and roll it to approximately ¼” thick.
6. Gently transfer the round of dough either to a large, buttered tart dish, or to 8 individual moulds. Trim the edges of the dough flush with the sides of your mould using a sharp knife, and let it chill in the fridge while you prepare the tart filling.

Almond Tart Filling

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250g Icing Sugar
250g Almond Meal
200g Butter
4 Eggs
50g Flour
1 tsp. Vanilla
30-35 Red Summer Cherries, pitted

1. Cream the butter and icing sugar until smooth and light.
2. Add the almond meal and vanilla.
3. Add the eggs, one by one, beating well between each addition.
4. Add the flour and beat in well.

Preparing the Tart

1. Preheat the oven to 375°.
2. Spread the filling over the bottom of the unbaked, chilled tart shell.
3. Pit cherries, and transfer to a clean bowl.
4. Push the fruit into the tart in a decorative pattern.
5. Sprinkle lightly with sugar, and bake at 375° until the filling is golden and toasted, and the fruit is cooked through, approximately one hour.
6. Let cool slightly, and serve warm or at room temperature. This tart is perfect with a little fresh cream or some vanilla ice cream. I like it with whipped honey mascarpone. (Recipe below.)

Whipped Mascarpone Cream

225g Mascarpone
150ml Whipping Cream
70g Honey

1. Whip mascarpone and honey on mixer until smooth.
2. Add cream in a slow stream, with mixer on low.
3. Whip until light and fluffy.
4. Serve with Cherry and Almond Tart.