[Cherry Frangipane Tart -- NYTimes](https://cooking.nytimes.com/recipes/1017449-cherry-frangipane-tart)

- 1cup/125 grams all-purpose flour

- 1/4 cup/45 grams granulated sugar

- 1/8 tsp salt

- 6 tbsp/86 grams chilled unsalted butter, in small pieces

- 1 egg yolk beaten with 2 tsp water

- 1 cup/4 ounces/112 grams sliced natural (raw) almonds, more for sprinkling

- 1 tbsp all-purpose flour

- 1/2 cup/90 grams granulated sugar

- 4 oz/112 grams unsalted butter, at room temperature

- 2 eggs

- 1 tsp almond extract

- 12 oz/350 grams pitted cherries (about 1 3/4 cups)

- Confectioners’ sugar, for dusting

- Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.

- Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.

- Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)

- Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)

- Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners’ sugar.