Sour Cherry Frangipane Tart

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 9 tablespoons unsalted butter, chilled and cubed
• 1 large egg yolk
• 1 cup blanched almond
• 1/2 cup sugar
• 1/4 teaspoon salt
• 3 tablespoons butter, cut into small pieces
• 1 large egg
• 1 1/2 cups sour cherries, pitted

Directions

1. 1

   Preheat the oven to 375°F.

2. 2

   To make the crust, pulse flour, sugar and salt in a food processor. Add butter and pulse until it resembles a coarse meal. Stir in the yolk and pulse again until the dough forms clumps and curds.

3. 3

   Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.

4. 4

   Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze crust at least 30 minutes before baking.

5. 5

   Bake blind for 15 minutes, remove the weight and let cool.

6. 6

   For the filling, pulse almonds, sugar and salt in a food processor. Add butter and the whole egg and process until the mixture is smooth.

7. 7

   Spread the mixture on the partially baked tart dough. Smooth the top and place the sour cherries.

8. 8

   Reduce the temperature to 350° F and bake for another 25 minutes, or until crust is golden brown and filling is just beginning to brown around the edges. Serve warm.