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