Cherries are almost here!! Check out this delicious recipe from Hazel Singer
Buttery, crumbly tart crust
¼ cup toasted almonds
2 tablespoons granulated sugar
1-⅓ cups all-purpose flour
⅔ cup whole-wheat pastry flour
½ cup butter, chilled and cut into small pieces
¾ teaspoon sea salt
1 large egg + 1 yolk, beaten
3 tablespoons cold water
Pulse the almonds and sugar together in a food processor until finely ground. Add flours, butter and salt and process until consistency of wet sand. Add egg and as much water as needed, little by little, until dough comes together into a ball. Divide into two balls, flatten into 4-inch discs, wrap with plastic wrap and refrigerate for 30 minutes or longer.
Makes 2 crusts
Preheat oven to 400 F.
1 disc of Buttery, Crumbly Tart Crust, chilled
¼ cup blanched almonds
¼ cup + 1 tablespoon sugar, divided
1 large egg
½ cup creme fraiche
2 teaspoons almond extract
1/2 pound cherries, pitted and halved
1/2 pound apricots, halved and pitted
Roll out the pastry dough on a silicone mat or floured surface to a 13-inch circle. Spray a 10- or 11-inch tart pan with cooking spray and carefully lay the dough on top. Tuck it in to fit to the pan and trim the top, leaving a ¼ inch above the pan. Crimp edges along the ridges of the pan.
Spray a sheet of parchment paper with cooking spray and lay, spray side down, on the pastry shell. Fill with dried beans or pie weights and bake for 10 minutes. Remove beans or weights and paper, and let crust cool on a rack.
Pulse together almonds and ¼ cup sugar in a food processor until finely ground. Add egg, creme fraiche and almond extract, and and run the processor until the mixture is smooth. Scoop mixture onto tart shell and spread evenly.
Arrange the halved cherries and apricots on top of the tart, cut side up. Sprinkle with 1 tablespoon sugar and bake 30-40 minutes, until filling is set.
Let cool and serve.