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Sweet Pastry Crust:
Sift the flour with the ground almonds, confectioners sugar, baking powder, and
salt. Then place in the bowl of your electric stand mixer, fitted with the
paddle attachment. (Can also use a hand mixer). Add the chunks of cold butter
and beat on medium low speed until the mixture is mealy (grainy with no visible
pieces of butter). Add the cold egg yolks and beat on low speed until the dough
comes together.
Place
the pastry onto your work surface and gather into a ball. Take 300
grams (about 3/4) of the pastry, wrap
in plastic wrap, and place
in the refrigerator to chill for about 60 minutes or until firm
(the pastry can be stored in the refrigerator for up to three days or
frozen for up to three months).
You will need a 9 inch (23 cm) tart
ring or tart pan with a removable bottom. Place on a
parchment lined baking sheet.
Once the pastry has chilled, on a lightly floured surface,
roll the pastry into a 10 inch (25 cm) round. To prevent the pastry from sticking to
the counter and to ensure uniform thickness, keep lifting up and turning the
pastry a quarter turn as you roll. To make sure it is
the right size, take your tart ring or pan, and place it on the rolled out
pastry. The pastry should be about an inch (2.5 cm) larger than tart ring (pan).
Next, lightly roll the pastry around your rolling pin. Unroll on
top of your tart ring or pan and gently press dough into pan. Use a knife to
remove excess pastry. Prick the bottom of the pastry with a fork (this will prevent the
dough from puffing up as it bakes). Cover and refrigerate for about 30 minutes to chill the
pastry.
Preheat your
oven to
350
degrees F (180 degrees C) and place the oven rack in the center of the
oven.
Frangipane:
In the bowl, beat
the butter and sugar until creamy smooth (can do this by hand or with a
hand mixer). Beat in the egg and vanilla extract. Add the ground
almonds and flour and beat until it forms a
smooth paste. Evenly spread the cream onto the bottom of the chilled pastry crust.
Place the pitted
and halved cherries evenly over the frangipane. Bake the tart for about
30 minutes or until the
crust is golden brown (the frangipane will
puff up during baking). Remove from oven and let cool on a wire rack.
Apricot Glaze:
In a small saucepan, heat the apricot preserves until boiling (can also do this
step in the microwave). Remove from heat
and strain to get rid of lumps. Add the alcohol or water.
Using a pastry brush,
lightly brush the top of the tart with the apricot glaze. If desired,
sprinkle the
edges of the tart with pearl sugar or sliced almonds.
The Cherry
Tart is at its best the day it's made. But you can cover and
refrigerate for about two to three days. The tart can also be frozen.
Thaw in the refrigerator overnight.
Makes 1 - 9 inch
(23 cm) tart.
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Sweet Pastry Crust:
1 1/4 cups (160 grams) all-purpose
flour
Scant 1/3 cup (30 grams)
ground almonds (almond meal/flour)
1/2 cup (60 grams) confectioners (powdered or icing)
sugar
1/4 teaspoon (1 gram) baking powder
1/4 teaspoon (1 gram) salt
5
tablespoons (70 grams)
cold unsalted butter, diced
3
large cold egg yolks (52 grams)
Frangipane
(Almond Cream):
3 tablespoons
(42 grams) unsalted butter, at room temperature
1/4 cup (50
grams) granulated white sugar
1 large
egg (50 grams), at room temperature
1/2 teaspoon
(2 grams) pure
vanilla extract
1/2 cup (45
grams) ground almonds
1 tablespoon (12
grams) all purpose flour
Topping:
1/2 pound (225 grams) sweet Bing cherries, pitted and cut in half
Apricot Glaze:
1/4 cup
(60 grams) apricot
preserves
1/2 tablespoon
Grand Marnier or Water
Garnish: (optional)
Pearl Sugar #ad or
Sliced Almonds
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