Ingredients

  • Crust
  • 125 grams flour
  • 40 grams sugar, powdered
  • 35 grams almonds, slivered
  • ¼ teaspoon salt
  • 100 grams butter, unsalted
  • Filling
  • 100 grams almonds, slivered toasted, cooled
  • 125 grams sugar, caster
  • 2 tablespoons flour
  • pinch salt
  • 55 grams butter, unsalted softened
  • 1 large egg
  • 30 milliliters cherry brandy
  • 460 grams sweet cherries, frozen thawed, drained

Directions

1. Crust: Finely grind first 4 ingredients in processor. Add butter until moist clumps form. Press dough over bottom and up sides of 9 inch (255cm) diameter tart pan with removable bottom. Pierce all over with fork. Freeze 30 minutes.
2. Bake blind in preheated 350*F/175*C/GM 4 oven until set, about 12 minutes. Remove "blind" and continue baking until done and golden about 5 minutes. Cool.
3. Filling: Blend almonds, sugar, flour and salt in processor until almonds are finely ground. Blend in butter, egg and brandy. Spread 1/2 cup filling over bottom of crust. Top with cherries. Spoon remaining filling over cherries (filling will not cover cherries completely). Bake until set and golden, about 55 minutes. Cool.
4. (Can be made 1 day ahead. Cover.) Pâte frolleé may make a better crust, it is a bit sweeter.

Notes
Serving Ideas:Original serves 8.


Categories
tarts/piesPuddings
Keywords
tarts/piesPuddings
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