Cherries and almonds go hand in hand in many traditional baked goods. To produce this flat tart, lightly sweetened and spiced Bing cherries and ground almonds are heaped onto a rough oval of pâte sucrée; the edges of the pastry are then folded over and pleated to form a border, then the whole thing is baked to a gloriously glossy sheen.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
On a lightly floured piece of parchment, roll out dough to a 16-inch-long oval, 1/4 inch thick. Transfer dough and parchment to a rimmed baking sheet. Refrigerate or freeze until firm, about 30 minutes.
Step 2
In a food processor, pulse 1/4 cup sugar, the almonds, nutmeg, and salt until almonds are finely ground. Gently toss mixture with cherries.
Step 3
Preheat oven to 375°F. Spoon cherry mixture over dough, leaving a 2-inch border. Dot with butter. Fold in edges, pressing gently. Refrigerate or freeze until firm, 30 minutes.
Step 4
Whisk egg yolk with cream; brush over edges of tart. Sprinkle entire surface of tart with remaining 2 tablespoons sugar. Bake until golden, 45 to 50 minutes. Transfer to a wire rack; let cool completely.
