Cherry almond tart
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (2 oz) finely ground |
| Blanched almonds | ||
| 1¾ | cup | Flour |
| ½ | cup | Confectioners sugar |
| ½ | cup | Chilled unsalted butter cut |
| In small pieces | ||
| 1 | Lightly beaten egg | |
| Filling: | ||
| 1 | can | (21 oz) cherry pie filling |
| 2 | tablespoons | Orange liqueur |
| 1 | teaspoon | Grated orange zest |
Directions
Combine almonds, flour & sugar in bowl of food processor. Scatter butter on top & process just until mix resembles coarse crumbs. Add egg & process just until dough gathers in a ball. Divide dough into two pieces, one slightly larger than other, & wrap & chill for 30 minutes. Preheat oven to 375. Combine pie filling, liqueur & zest.
Roll out larger piece of dough into 11" circle & place in 9" tart pan with removable bottom, trim edges. Roll smaller disk to 10" circle., cut into ten ¾" wide strips for lattice top. Spoon filling into pan. Arrange strips of dough on top of filling. Trim to fit & gently press ends into pastry shell. Bake until pastry is golden brown, 40-45 minutes. Cool on wire rack 10-20 minutes. Remove side of pan & let cool completely. Dust with powdered sugar before serving.
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