BRANDIED CHERRY FRANGIPANE

TART
2 HOURS 45 MINUTES

ried sour cherries give this
D tart a fruitiness that
perfectly complements the
frangipane lling and crunchy
almond our crust. If you can’t nd
blanched sliced almonds, use regular
sliced almonds. We liked this tart
served warm, topped with whipped
cream—sweetened or not—but it's
equally delicious at room
temperature. e tart keeps up to
two days in an airtight container at
room temperature.

Don’t use Kirschwasser in place of the brandy; it makes the filling too
sweet.
 INGREDIENTS
130 GRAMS (1 CUP) ALL-PURPOSE FLOUR

50 GRAMS (½ CUP) ALMOND FLOUR

66 GRAMS (⅓ CUP) GRANULATED SUGAR

½ TEASPOON KOSHER SALT

6 TABLESPOONS SALTED BUTTER, CUT INTO ½-INCH CUBES AND

CHILLED

1 LARGE EGG YOLK

1 TEASPOON VANILLA EXTRACT

¾ CUP DRIED SOUR CHERRIES

3 TABLESPOONS BRANDY

1 TABLESPOON WATER

100 GRAMS (1 CUP) SLICED ALMONDS, PLUS 2 TABLESPOONS

77 GRAMS (⅓ CUP) WHITE SUGAR

9 GRAMS (1 TABLESPOON) ALL-PURPOSE FLOUR

¼ TEASPOON KOSHER SALT

6 TABLESPOONS SALTED BUTTER, CUT INTO ½-INCH PIECES,

SOFTENED

1 LARGE EGG

1 TEASPOON VANILLA EXTRACT

¾ TEASPOON ALMOND EXTRACT

DIRECTIONS

Heat the oven to 300°F with a rack in the middle position. Mist a 9-inch
tart pan with removable bottom with cooking spray and place on a baking
sheet. To make the crust, in a food processor, combine both ours, the
sugar and salt; process until combined, about 5 seconds. Scatter the butter
pieces over the dry ingredients and pulse until the mixture resembles
coarse sand, 10 to 12 times. Add the egg yolk and vanilla, then process
until the mixture is evenly moistened and cohesive, 20 to 30 seconds; the
dough may not form a single mass.

Transfer the dough to the tart pan, evenly covering the surface. Using a
dry measuring cup, press the dough into an even layer over the bottom
and up the sides of the pan. Use a fork to prick all over the bottom and
sides, then freeze until rm, at least 15 minutes or up to 1 hour. Bake on
the baking sheet until deep golden brown, 1 to 1¼ hours. Let cool on the
baking sheet on a wire rack for 15 minutes. Increase the oven to 350°F.

Meanwhile, prepare the lling. In a small saucepan over medium-low,

combine the cherries, brandy and water; heat until simmering. Transfer to
a large bowl and allow to cool to room temperature, about 30 minutes; the
cherries should soak up almost all the liquid.

In a food processor, process 100 grams of the almonds, the sugar, our
and salt until the nuts are nely ground, about 1 minute. Add the butter
and process until just combined. Add the egg and both extracts, then
process until smooth and well-incorporated, about 10 seconds. Transfer
to the bowl with the cherries and fold together until just combined.

Spread the lling in an even layer in the warm tart shell and sprinkle
evenly with the remaining 2 tablespoons of almonds. Bake until the top is
puffed and golden brown, 30 to 35 minutes. Cool on the baking sheet on a
wire rack for 30 minutes before serving.