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Cherry Almond Tart

Source of Recipe

Ketchum Recipes


List of Ingredients

CRUST:
1/2 cup finely ground blanched almonds (2 oz)
1 3/4 cups flour
1/2 cup powdered sugar
1/2 cup unsalted butter, chilled, cut into pieces
1 egg, lightly beaten

FILLING:
1 21 ounce can cherry pie filling
2 tablespoons orange liqueur
1 teaspoon grated orange zest


Recipe

Combine almonds, flour and 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 chill for 30 minutes. Preheat oven to 375ºF. Combine cherry pie filling, liqueur and orange zest.

Roll out larger disk of pastry into 11-inch circle and place in 9-inch tart pan with removable bottom; trim edges. Roll out smaller disk of pastry into 10-inch circle; cut into ten 3/4-inch wide strips for lattice top. Spoon filling into tart shell. 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, 40-45 minutes. Cool on wire rack 10 to 20 minutes. Remove side of pan and let cool completely. Dust with powdered sugar before serving. Makes 1 9-inch tart