Cherries and Almonds are a match made in bakers heaven.
1cup/125 grams all-purpose flour
¼cup/45 grams granulated sugar
6tablespoons/86 grams chilled unsalted butter, in small pieces
1egg yolk beaten with 2 teaspoons water
4 ounces raw almonds
½cup grams sugar
4ounces unsalted butter, at room temperature
1teaspoon almond extract
12ounces pitted cherries
Confectioners’ sugar, for dusting
Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners’ sugar.
I worked with this recipe.