Cherry almond tart

Yield: 1 Servings

Measure Ingredient
½ cup (2 oz) finely ground
\N \N Blanched almonds
1¾ cup Flour
½ cup Confectioners sugar
½ cup Chilled unsalted butter cut
\N \N In small pieces
1 \N Lightly beaten egg
\N \N Filling:
1 can (21 oz) cherry pie filling
2 tablespoons Orange liqueur
1 teaspoon Grated orange zest

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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