Sour Cherry Frangipane Tart

Total Time: 41 mins Preparation Time: 1 min Cook Time: 40 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 9 tablespoons unsalted butter, chilled and cubed
• 1 large egg yolk
• 1 cup blanched almond
• 1/2 cup sugar
• 1/4 teaspoon salt
• 3 tablespoons butter, cut into small pieces
• 1 large egg
• 1 1/2 cups sour cherries, pitted

Recipe

• 1 preheat the oven to 375°f.
• 2 to make the crust, pulse flour, sugar and salt in a food processor. add butter and pulse until it resembles a coarse meal. stir in the yolk and pulse again until the dough forms clumps and curds.
• 3 turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
• 4 butter a 9-inch fluted tart pan with a removable bottom. press the dough evenly over the bottom and up the sides of the pan. freeze crust at least 30 minutes before baking.
• 5 bake blind for 15 minutes, remove the weight and let cool.
• 6 for the filling, pulse almonds, sugar and salt in a food processor. add butter and the whole egg and process until the mixture is smooth.
• 7 spread the mixture on the partially baked tart dough. smooth the top and place the sour cherries.
• 8 reduce the temperature to 350° f and bake for another 25 minutes, or until crust is golden brown and filling is just beginning to brown around the edges. serve warm.