Rustic Cherry Tart
Blanched almond flour is available at specialty-food stores. You can also make your own with a food processor by grinding whole blanched almonds as finely as possible.
- Yield: Makes 1 nine-inch tart
Source: Desserts 1998
- All-purpose flour, for dusting
- 1 frozen puff pastry, from standard package (17 1/4 ounces), thawed
- 5 tablespoons unsalted butter, room temperature
- 1/3 cup plus 4 teaspoons sugar
- 1/2 cup blanched almond flour
- 1 large whole egg
- 1/2 teaspoon pure almond extract
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1 pound red cherries, picked over, stemmed and pitted
Heat oven to 425 degrees. Line a clean work surface with parchment, and sprinkle lightly with flour. Roll out puff pastry to an 1/8-inch thickness. Cut a 12-inch circle out of the dough. Roll up the edges, making a 10-inch crust. Transfer the parchment and crust to a baking sheet, and chill until firm, about 30 minutes.
Place butter, 1/3 cup sugar, almond flour, whole egg, and almond extract in a medium bowl; mix until well combined.
Prick entire surface of chilled crust with a fork. In a small bowl, combine egg yolk and heavy cream; brush mixture on the surface and edges of the crust. Using an offset spatula, spread the almond mixture evenly in an 1/8-inch-thick layer over bottom of the crust, and chill 15 minutes more.
Spread cherries in a single layer over the almond mixture. Bake tart 15 minutes.
Sprinkle remaining 4 teaspoons sugar over tart; continue baking until edges turn deep-golden brown, 5 to 10 minutes. Transfer to a wire rack to cool. Serve the tart warm or at room temperature.