Rustic Cherry Tart

Name: Rustic Cherry Tart
Ingredients: 1 frozen puff pastry from standard package, 17 1/4 ounces, thawed; 5 tablespoons unsalted butter room temperature; 1/3 cup sugar; 1/2 cup almond flour; 1 whole egg; 1/2 teaspoon almond extract pure; 1 large egg yolk; 1 tablespoon heavy cream or milk; 1 pound cherries picked over, stemmed and pitted

9 ingredients

5 steps

Ingredients

1 frozen puff pastry from standard package, 17 1/4 ounces, thawed
5 tablespoons unsalted butter room temperature
1/3 cup sugar
1/2 cup almond flour
1 whole egg
1/2 teaspoon almond extract pure
1 large egg yolk
1 tablespoon heavy cream or milk
1 pound cherries picked over, stemmed and pitted

Directions

1

Heat oven to 425 degrees. Line a clean work surface with parchment, and sprinkle lightly with flour. Roll out puff pastry to an 1/8-inch thickness, keeping square shape. Roll up the edges, making a border of crust. Transfer the parchment and crust to a baking sheet, and chill until firm, about 30 minutes.
2

Place butter, 1/3 cup sugar, almond flour, whole egg, and almond extract in a medium bowl; mix until well combined.
3

Prick entire surface of chilled crust with a fork. In a small bowl, combine egg yolk and heavy cream; brush mixture on the surface and edges of the crust. Using an offset spatula, spread the almond mixture evenly in an 1/8-inch-thick layer over bottom of the crust, and chill 15 minutes more.
4

Spread cherries in a single layer over the almond mixture. Bake tart 15 minutes.
5

Sprinkle remaining 4 teaspoons sugar over tart; continue baking until edges turn deep-golden brown, 5 to 10 minutes. Transfer to a wire rack to cool. Serve the tart warm or at room temperature.