Ingredients
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Dough
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130 gr Butter 82%room temperature
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60 gr icing sugar
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1 gr fleur de sel
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60 gr Eggs
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1 vanilla
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220 gr a/p flour
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Almond Cream
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60 gr Butter 82%room temperature
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60 gr Brown Sugar
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1 egg
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60 gr almond flour
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150 gr Cherries Pitted
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Cherries Jam
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500 gr Cherries Pitted
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300 gr Sugar
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1/2 vanilla
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10 gr Lemon Juice
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Bitter Almond Cream
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200 gr Milk
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20 gr cornstarch
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50 gr Condensed Bitter Almond Juice
Directions
How to Make the Dough:
- In the mixer add everything except from flour and mix until combined.
- Add flour and mix for some second to incorporate.
- Let rest in the fridge for 30’.
- Open 3cm thickness and form a tart in a 16cm diameter ring.
- Bake with weight at 160C for 12’. Remove weight and continue baking for 12’-15’ more.
How to Make Almond Cream:
- Mix butter and sugar until creamy.
- Add egg and mix.
- Add almond flour and mix.
- Finally add cherries and mix again.
- Let in the fridge overnight.
How to Make Cherries Jam:
- In a pot add cherries, vanilla and sugar. Boil in low heat until reduced.
- Add lemon juice off heat and mix.
How to Make Bitter Almond Cream:
- Dissolve cornstarch in the milk in a pot.
- Boil cream until thick.
- Off heat add bitter almond juice and mix. Let set in the fridge.
- Mix until creamy.
Set up:
- Spread almond cream in the tart shell and bake at 160C for 25’-30’
- Let cool and spread cherries jam.
- Fill with the bitter almond cream.
- Finish with fresh cherries.
Photo credit: Manolis Stithos
