By Anna Kovel Updated on June 20, 2019
Prep Time: 25 mins
Total Time: 1 hr 35 mins
Yield: 1 9-inch tart
Ingredients
Crust
- 1 stick unsalted butter, melted, plus more for pan
- ½ cup granulated sugar
- 1 ¼ cups unbleached all-purpose flour
- ½ cup almond flour
- Kosher salt
Filling
- 2 large eggs
- ⅓ cup heavy cream
- ¾ teaspoon pure almond extract
- ⅓ cup granulated sugar
- 2 tablespoons unbleached all-purpose flour
- ½ cup almond flour
- ¾ teaspoon kosher salt
- 1 ½ cups fresh sour cherries, rinsed, drained, and pitted (about 9 ounces)
- Confectioners’ sugar, for serving
Directions
- Crust: Preheat oven to 375 degrees. Butter a 9-inch fluted tart pan with a removable bottom. Pour melted butter over granulated sugar; stir to dissolve. Let cool 10 minutes. Whisk together both flours and 1/2 teaspoon salt; stir into butter mixture until thoroughly combined.
- Press dough into prepared pan, making sides slightly thicker than bottom. Freeze until firm, 15 minutes. Bake on a rimmed baking sheet until slightly puffed and golden, about 20 minutes. Transfer to a wire rack; let cool completely.
- Filling: Meanwhile, whisk together eggs, cream, almond extract, and granulated sugar. In another bowl, whisk together both flours and salt, then whisk into egg mixture until smooth. Arrange cherries in cooled crust in a single layer; gently pour batter around them. Bake, rotating once, until golden brown and just set, 35 to 40 minutes. Let tart cool at least 30 minutes, dust with confectioners’ sugar, and serve.
Originally appeared: Martha Stewart Living, July/August 2019
