SOUR-CHERRY FRANGIPANE TART

Sour-Cherry Frangipane Tart image

Provided by Anna Kovel

Time 1h35m

Yield Makes one 9-inch tart

Number Of Ingredients 14

1 stick unsalted butter, melted, plus more for pan
1/2 cup granulated sugar
1 1/4 cups unbleached all-purpose flour
1/2 cup almond flour
Kosher salt
2 large eggs
1/3 cup heavy cream
3/4 teaspoon pure almond extract
1/3 cup granulated sugar
2 tablespoons unbleached all-purpose flour
1/2 cup almond flour
3/4 teaspoon kosher salt
1 1/2 cups fresh sour cherries, rinsed, drained, and pitted (about 9 ounces)
Confectioners' sugar, for serving

Steps:

Crust: Preheat oven to 375 degrees. Butter a 9-inch fluted tart pan with a removable bottom. Pour melted butter over granulated sugar; stir to dissolve. Let cool 10 minutes. Whisk together both flours and 1/2 teaspoon salt; stir into butter mixture until thoroughly combined.
Press dough into prepared pan, making sides slightly thicker than bottom. Freeze until firm, 15 minutes. Bake on a rimmed baking sheet until slightly puffed and golden, about 20 minutes. Transfer to a wire rack; let cool completely.
Filling: Meanwhile, whisk together eggs, cream, almond extract, and granulated sugar. In another bowl, whisk together both flours and salt, then whisk into egg mixture until smooth. Arrange cherries in cooled crust in a single layer; gently pour batter around them. Bake, rotating once, until golden brown and just set, 35 to 40 minutes. Let tart cool at least 30 minutes, dust with confectioners' sugar, and serve.