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
140 gr sugar
400 gr butter; use the best butter available
1 t vanilla
445 gr flour
1/4 t salt
Mix sugar, softened butter, and egg well with mixer.
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
Beat in stand mixer for 8 minutes until very fluffy
100 gr sugar
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.