Cherry Almond Tart Rested Before Slicing

Set out g Cherries pitted, g Almond Cream or this recipe, and single crust almond tart crust before you start Cherry Almond Tart Rested Before Slicing. The batch is written for 8 people.

Count on 45 minutes of prep, 30 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 450 g Cherries pitted, halved
• 450 g Almond Cream or this recipe
• 1 single crust almond tart crust, sweet tart dough, or store-bought crust

How the cooking goes

1. Warm the oven to 350°F convection, if you have that option.
2. Working quickly, roll out the tart dough on baking paper to about 3mm thick. Keep in mind the shape of your tart pan as you roll: if you have a rectangular pan, keep your dough in a rectangle; and if you have a circle, try and keep the dough in an approximate circle shape.
3. Chill the dough thoroughly, about 20 minutes.
4. Line the removable bottomed tart pan with the rolled crust, lifting and setting it into the corners and creases. If the dough breaks while you are lining, just press it together again.
5. Chill the lined pan for about 15 minutes then then cut off the excess pastry with a pairing knife.
6. Set dollops of almond cream (it can be ambient temperature or cold straight from the fridge) into the crust and spread it out in one even layer.
7. Arrange the cherries on the top of the almond cream. The almond cream will puff as it bakes to encase the cherries, so you don’t need to press them into the cream layer.
8. Chill the dough one more time until firm, approximately 20 minutes depending on how long it took to assemble.
9. Bake the tart in a preheated oven, checking and rotating every 15 minutes. Bake until the tart shell is dark, deep gold and the almond cream is set and has begun to brown in the center. The rectangular mold took about 35 minutes.
10. Cool completely before removing from the pan.
11. Cut and serve ambient temperature! You can also wrap it well and store it at ambient temperature for up to 3 days or for 7 in the refrigerator.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Cherry Pie in a Pastry Shell and Coconut Cream Pie Cooled Before Slicing.