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Cherries and almonds are
a classic combination. The almond in this tart is hidden in the
crust.
Cherry Almond
Tart
- 1/2 cup finely ground
blanched almonds (about 2-ounces)
1 3/4 cups all-purpose flour
1/2 cup sifted powdered sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1 large egg, lightly beaten
1 (21-ounce) can cherry pie filling
2 tablespoons orange liqueur
1 teaspoon finely grated orange zest
- Combine almonds, flour
and powdered sugar in bowl of food processor. Scatter butter
on top and process just until mixture resembles coarse crumbs.
Add egg and process just until dough gathers in a ball. Divide
dough into two pieces, one slightly larger than the other, and
shape into flattened discs. Wrap in plastic wrap and refrigerate
for 30 minutes.
- Preheat oven to 375°F
(190°C). Combine cherry pie filling, liqueur and orange zest.
- Roll out the larger disc
of pastry into an 11-inch circle and place in a 9-inch tart pan
with removable bottom; trim edges. Roll out smaller disc of pastry
into a 10-inch circle; cut into 10 3/4-inch wide strips for lattice
top.
- Spoon filling into tart
pan. Arrange strips in lattice pattern on top of filling. Trim
to fit and gently press ends into pastry shell. Bake until pastry
is golden brown, 40 to 45 minutes. Cool on wire rack 10 to 20
minutes. Remove side of pan and let cool completely. Dust with
powdered sugar before serving, if desired.
Makes 8 servings.
Recipe provided courtesy
of Canned Food Alliance.
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