Cherry Almond Tart
Holidays are coming! This is a delightful desert – perfect to serve your visiting loved ones. It combines the flavors of almond, cherry, and chocolate in a delicious, chewy tart. Conveniently made ahead, it will be a stand-by for easy entertaining. Enjoy!
1¾ Cups All-purpose flour
½ Cup Blanched Almond Flour
½ Cup Sugar ¼ tsp
Salt 8 Tbsp Unsalted butter, chilled and cut into small bits
1 Large Egg, beaten Ice water, as needed
¾ Cup Cherry preserves
1 Tbsp Amaretto or other almond flavored liqueur
½ Cup Semisweet chocolate chips
3 Large Egg whites, room temperature
¾ Cup Sugar ½ tsp Almond extract
2 Cups Blanched Almond Flour
Powdered sugar for dusting
Preheat oven to 375°.
Grease a 9-inch removable bottom tart pan.
To prepare the crust: In the bowl of a food processor, combine the flour, almond flour, sugar and salt. Pulse a couple of times to evenly distribute the ingredients. Add the chilled butter, and pulse until the mixture looks oatmeal. Add the beaten egg, and incorporate. If mixture does not hold together when pressed between your fingers, add ice water a teaspoon at a time.
Gather the pastry into a ball, divide in half, and flatten each half into a disk. Wrap in plastic wrap and refrigerate for 15 minutes. (You will only use one of the disks for this recipe, freeze the second one!)
Roll the dough out on a lightly floured board into about an 11-inch circle. Transfer to the tart pan, pressing to seal any tears, and trim the edges of the pastry. Line the shell with parchment paper, top with dried beans or pie weights, and bake the pastry 15 minutes. Remove the paper and the beans, and bake 5 minutes more.
To prepare the filling: Stir together the cherry preserves and the Amaretto. Spread on the bottom of the cooked tart shell. Evenly distribute the chocolate chips over the cherry jam.
In the bowl of an electric mixer, beat the egg whites with the wire whip until foamy. Gradually add the sugar, and beat until the egg whites are glossy and form stiff peaks. Add the almond extract and stir in the almond flour. Spread the mixture over the cherry chocolate layer.
Bake the tart for 30 minutes or until lightly golden brown.
Cool on a rack until room temperature. Slice and serve. Great with a cup of coffee and Amaretto!!