This creamy, dreamy tart is the perfect embodiment of all things wonderful. Creamy custard. Marcona Spanish almond crust and smooth Italian Amaretto. If you need a dessert that will wow you family, friends or acquaintances – this is the dessert of choice. I can’t say anymore… I need to go and eat this piece I photographed.
8 tablespoons of unsalted butter, melted & cooled to room temperature
3/4 cup of sugar
Pinch of salt
2 teaspoons of vanilla extract
1/2 cup of Marcona almonds (or blanced almonds)
1 1/2 cups of all-purpose flour
5 tablespoons of heavy cream
1 egg, beaten
1 tablespoon of Amaretto
1 pound dark cherries, pitted and washed
Preheat oven to 350 degrees. Spray your 9 inch tart pan (with removable bottom) with non stick baking spray.
Combine butter, sugar, salt and vanilla extract along with 2 tablespoons of ground almonds in a medium mixing bowl. Add 1 1/4 cup of the all purpose flour. Blend well. Add the dough to the tartlet pan and press it down and up the sides of the pan to form an even crust. Prick the crust with a fork all over. Bake in a preheated oven for 10-12 minutes or until very lightly golden brown.
In your mixing bowl, combine the cream, egg and Amaretto. Add in the remaining 1/4 cup of flour and 1/4 cup of sugar and 2 tablespoons of ground almonds. Take the remaining almond flour and sprinkle it atop of the tart crust. Then evenly distribute the cherries throughout the crust. Pour the custard over the top of the cherries. The custard will self-level and fill in all of the areas. Then bake for 40-42 minutes until set. Remove and let cool for at least one hour. Once the pan is easily held, drop the bottom & tart (removing the side ring), place on a platter and let cool.
— Knead to Cook