Cherries in Almond

Prepare the tart shell dough by combining flour, cold butter, sugar, and a pinch of salt in a bowl, working the butter into the flour until the mixture resembles coarse crumbs. Add ice water gradually and mix until the dough just comes together, then wrap and refrigerate for 30 minutes.

Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface and press it evenly into a tart or pie pan, trimming any excess edges.

Blind bake the tart shell by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 12 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden.

While the shell bakes, prepare the almond cream filling by whisking together butter, sugar, eggs, ground almonds, and 1 teaspoon of almond extract until smooth and well combined.

Wash and pit the fresh cherries, then halve them if desired. Pat them dry with a paper towel to remove excess moisture.

Spread the almond cream filling evenly into the pre-baked tart shell, then arrange the prepared cherries on top, pressing them gently into the filling.

Bake the assembled tart at 180°C (350°F) for 25 to 30 minutes, or until the almond cream is set and golden brown around the edges.

Remove the tart from the oven and allow it to cool completely on a wire rack. Optionally brush the surface with a light apricot glaze for shine before serving.