This tart is from one of my favorite cookbooks, Patricia Wells At Home in Provence. I purchased sweet Bing cherries for this tart, but have also used sour cherries. I'll eat it either way. This is a wonderful way to use fresh summer cherries and has an amazing almond crust! I do, however, find myself always baking it longer than suggested in the recipe below. I like my crust brown and the base well-baked! Every time I look at this cookbook, I promise myself that some day I must take a class with Patricia Wells at her home in Vaison-la-Romaine. Some day...
* CHERRY-ALMOND TART *
adapted from a recipe in Patricia Wells At Home in Provence
PASTRY:
• 8 tablespoons unsalted butter, melted and cooled; plus additional butter for the tart pan
• 1/2 cup sugar
• pinch of fine sea salt
• 1/8 teaspoon pure almond extract
• 1/8 teaspoon pure vanilla extract
• 2 tablespoons finely ground blanched almonds
• 1 1/4 cup plus 1 tablespoon all-purpose unbleached flour
THE FILLING:
• 5 tablespoons heavy cream
• 1 large egg, lightly beaten
• 1/2 teaspoon pure almond extract
• 1/2 teaspoon pure vanilla extract
• 1/4 cup sugar
• 1 tablespoon all-purpose unbleached flour
• 2 tablespoons finely ground blanched almonds
• 1 tablespoon brandy or kirsch
• 4 tablespoons finely ground blanched almonds
• 1 pound fresh cherries (sweet or sour), pitted
• Confectioners' sugar, for sifting onto the tart before serving
1. Preheat the oven to 350˚F.
2. Butter the bottom and sides of a 9-inch tart pan. Set aside.
3. In a medium-size bowl, combine the butter, sugar, salt, the almond and vanilla extracts and 2 tablespoons ground almonds. Stir with a spoon to blend; gradually add enough flour to form a smooth, soft dough. Place the dough in the center of the tart pan. Press the pastry dough evenly on the bottom and sides of the pan. (I always lay a piece of plastic wrap on top of the dough when pressing with my finger tips. I also like to chill the pastry dough, after it is pressed into the pan, for about 30 minutes before baking).
4. Place the pastry-lined tart pan in the center of the oven and bake until the dough is slightly puffy and turns a pale brown, about 10 minutes. Remove from the oven and set aside. Do not turn off the oven.
5. Make the filling by whisking together the cream, egg and almond and vanilla extracts in a bowl. Stir in the sugar, flour, 2 tablespoons ground almonds and brandy or kirsch.
6. Sprinkle 2 tablespoons of ground almonds on top of the prebaked pastry shell and arrange the pitted cherries in a single layer. Pour the filling over the cherries. Sprinkle with the remaining 2 tablespoons of ground almonds. Place the tart pan in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, about 45 minutes. Remove to a rack to cool. Sprinkle with the confectioners' sugar right before serving.
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