A number of years ago, I made a cherry almond tart and it was fantastic! I had found the recipe on the back of a can of pie filling. I made it once or twice after that and then didn't make it again. Last year for Christmas Eve, Dave asked me to make it. I couldn't find the recipe so I looked for something similar online which I made. Long story short (and many hurt feelings) Dave hated it. But he asked for it again this year! I knew some of what went wrong last year so I looked for a recipe that would cook the crust separately. Here's what I came up with:
- 8 tablespoons unsalted butter, melted and cooled
- 1/2 cup sugar
- 1/8 teaspoon almond extract (I used a bit more)
- 1/8 teaspoon vanilla extract (again, used more)
- 2 Tablespoons finely ground blanched almonds
- 1-1/4 cup plus 1 tablespoon all-purpose flour
- pinch of salt
- Preheat oven to 350.
- Butter sides and bottom of 9 inch fluted tart pan with removable sides. I couldn't find the bottom of mine so I used a springform pan.
- Grind your almonds so you end up with 2 Tablespoons.
- In a medium sized bowl, combine butter, sugar, salt, vanilla and almond extracts, and 2 Tablespoons ground almonds. Stir with a wooden spoon to blend.
- Slowly add enough flour to make a smooth soft dough, similar to the consistency of soft cookie dough. You may need less flour than the recipe calls for. It all depends on the humidity, etc.
- Place the dough in the center of the buttered tart pan. Using your fingertips, slowly spread our the dough until it covered the bottom and sides of pan.
- Bake for about 10 minutes until the crust is light, golden brown.
- Remove from oven and top with 1-2 cans of cherry pie filling. I mixed in some additional almond extract to the filling.
- Bake again until bubbly.