Cherry Almond Tart
A simple recipe using cherry preserves and a delicious shortbread almond crust.
Foto: RecipeGirl
Ingredients
- 2 cups all purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 14 tablespoons (1¾ sticks) cold unsalted butter, (cut into pieces)
- 1 cup granulated white sugar
- 10 ounces sliced almonds, (ground finely (or use almond flour))
- 2 large eggs, (lightly beaten)
- One 12-ounce jar cherry preserves
- 1 large egg yolk
- ¼ cup sliced almonds
Steps
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Preheat oven to 400°F. Spray a 10 x 6 inch tart pan with removable bottom with nonstick cooking spray.
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In a large bowl, whisk together the flour, cinnamon and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the sugar, ground almonds, then eggs. Work into a ball. Knead a few times in the bowl if necessary to bring the dough together. Divide in half.
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Press half of the dough into the bottom and up the sides of the prepared pan. Bake for 10 minutes.
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Roll the remaining dough between two sheets of waxed paper to ¼ inch thick. Put on baking sheet and freeze for 10 minutes.
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Puree the preserves in a food processor, then spread on top of the crust.
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Remove the top sheet of waxed paper from the chilled dough. Using a pastry wheel or pizza cutter, slice the dough into ¾ to 1 inch diagonal strips. Arrange on top of the preserves in a lattice fashion.
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Beat the yolk with 1 teaspoon water and brush lightly on the lattice.
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Place the tart in the oven and reduce the temperature to 350°F. Bake for 15 minutes. Remove from the oven; brush the edges with egg wash. Sprinkle almonds around the edge. Bake for 15 more minutes.
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Cool for 15 minutes on a wire rack. Gently remove the sides and cool completely. Cut into squares to serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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