Sort ingredients
cburns1
QR Code
Listen
Pdf
In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine.
Then slowly add butter, pulsing until a coarse meal forms.
In a small bowl, whisk together the egg yolk and water, and then slowly add this egg mixture to the food processor, pulsing until a dough ball forms.
Turn dough out onto a floured surface, flatten into a disk and wrap in parchment paper. Chill in the refrigerator for 30 mins.
Meanwhile, make the filling. In the bowl of an electric mixer, beat together the butter and sugar until combined.
Add the eggs, almond extract, almond meal, flour, and salt, then set aside.
Fit dough into tart pan, and trim the edges with a knife to form a clean edge. Freeze for 10 mins to let the dough harden.
Then place 5 dollops of jam in the bottom of the tart tin, spread to cover the bottom.
Then add 4-5 dollops of the filling to the top and smooth it out with a spatula, being careful not to disturb the jam.
Top with sliced raw almonds.
Bake at 350F for 25-30 mins or until the tart is golden brown and set. Allow to cool.
For whipped Cream: Combine all ingredients in the bowl of an electric mixer. Whip until soft peaks form.
Dust with powdered sugar and top with a fresh cherry before serving.