Put the butter, powdered sugar, and salt in a bowl and mix with a hand mixer on medium speed.
Add the egg and mix until well combined.
Add the cake flour and almond flour and mix lightly.
Stop the mixer once the dough starts to clump together.
Gather it into one mass with your hands and place it on a good work surface, such as a pastry mat or a marble slab.
Smooth out the dough by fraisage — smearing it across the surface with the heel of your hand.
Gather the dough into a mass again, wrap it in plastic, and rest it in the refrigerator for at least 40 minutes.
Take out the rested dough. Dust the work surface and the top of the dough with flour.
Roll it out to 3mm thick with a rolling pin.
Press the dough snugly into the tart pan, then dock it (prick it all over with a fork).
Line the dough with parchment paper, fill with pie weights, and bake in an oven preheated to 170℃ for 15 minutes.
Remove the pie weights, brush the inside of the shell with egg yolk, and bake for 10 minutes more.
Let cool in the pan for 5 minutes, then unmold and cool completely on a cooling rack. Make the almond cream while the shell cools. Leave the oven on.
Put the butter, powdered sugar, and salt in a bowl and mix with the hand mixer on medium speed.
Add the eggs in 4–5 additions, mixing after each. When the egg and butter amounts are similar, the mixture can easily split, so be sure to use room-temperature eggs.
Add the almond flour and gold rum and mix until no dry flour is visible.
Fill the blind-baked tart shell with the almond cream.
Arrange the fresh cherries on top and bake in an oven preheated to 160℃ for 35 minutes.
Let cool completely on a cooling rack.
Tips
A simple tart that’s on the classic side, and one that’s often made abroad as well.
It’s even better with a scoop of vanilla ice cream.
If cherries are hard to find, raspberries or blueberries make a good substitute.
With no cream on top, it’s easy to pack, which makes it a great gift.
It keeps at room temperature or in the refrigerator for up to 3 days, but it loses its crispness over time, so it’s best eaten as soon as possible.
Cherry Almond Tart
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (1 batch)
- unsalted butter 70g
- egg 25g
- cake flour 130g
- almond flour 20g
- powdered sugar 50g
- salt 1g
- egg yolk 10g, for brushing the shell
- unsalted butter 70g
- egg 65g
- almond flour 70g
- powdered sugar 70g
- salt 1g
- rum 7g, gold rum
- fresh cherries 10, halved and pitted
Instructions
1. Put the butter, powdered sugar, and salt in a bowl and mix with a hand mixer on medium speed.
2. Add the egg and mix until well combined.
3. Add the cake flour and almond flour and mix lightly.
4. Stop the mixer once the dough starts to clump together.
5. Gather it into one mass with your hands and place it on a good work surface, such as a pastry mat or a marble slab.
6. Smooth out the dough by fraisage — smearing it across the surface with the heel of your hand.
7. Gather the dough into a mass again, wrap it in plastic, and rest it in the refrigerator for at least 40 minutes.
8. Take out the rested dough. Dust the work surface and the top of the dough with flour.
9. Roll it out to 3mm thick with a rolling pin.
10. Press the dough snugly into the tart pan, then dock it (prick it all over with a fork).
11. Line the dough with parchment paper, fill with pie weights, and bake in an oven preheated to 170℃ for 15 minutes.
12. Remove the pie weights, brush the inside of the shell with egg yolk, and bake for 10 minutes more.
13. Let cool in the pan for 5 minutes, then unmold and cool completely on a cooling rack. Make the almond cream while the shell cools. Leave the oven on.
14. Put the butter, powdered sugar, and salt in a bowl and mix with the hand mixer on medium speed.
15. Add the eggs in 4–5 additions, mixing after each. When the egg and butter amounts are similar, the mixture can easily split, so be sure to use room-temperature eggs.
16. Add the almond flour and gold rum and mix until no dry flour is visible.
17. Fill the blind-baked tart shell with the almond cream.
18. Arrange the fresh cherries on top and bake in an oven preheated to 160℃ for 35 minutes.
19. Let cool completely on a cooling rack.
https://hong-recipe.pages.dev/en/recipes/cherry-almond-tart/
Hong's Recipe