Cherry Almond Tart

Cherry Almond Tart

Makes 16
Prep 20 m
Bake 10 m
Bake 30 m

Ingredients

Directions

  1. 1 of 7 Heat oven to 400 degrees F. Coat a 10 x 6-inch tart pan with removable bottom with nonstick cooking spray.
  2. 2 of 7 In a large bowl, whisk flour, cinnamon and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in sugar, ground almonds, then eggs. Work into a ball. Knead a few times in the bowl if necessary to bring dough together. Divide in half.
  3. 3 of 7 Press half of the dough into the bottom and up the sides of prepared pan. Bake at 400 degrees F for 10 minutes.
  4. 4 of 7 Roll remaining dough between parchment or waxed paper to 1/4-inch thickness. Put on baking sheet; freeze 10 minutes.
  5. 5 of 7 Puree preserves in food processor, spread over bottom of tart. Remove top sheet of paper from chilled dough. Using a pastry wheel or pizza cutter, slice dough into 3/4- to 1-inch diagonal strips. Arrange on top of preserves in a lattice fashion.
  6. 6 of 7 Beat yolk with 1 teaspoon water; brush lightly on lattice. Place in oven and reduce temperature to 350 degrees F. Bake for 15 minutes. Remove from oven; brush edges with egg wash. Sprinkle almonds around edge. Bake for 15 more minutes.
  7. 7 of 7 Cool for 15 minutes on wire rack. Gently remove sides and cool completely.
Nutrition Information for Cherry Almond Tart
Servings Per Recipe: 16
Per Serving: 42 g carb., 7 g pro., 21 g Fat, total, 133 mg sodium, 2 g fiber, 378 kcal cal., 7 g sat. fat, 67 mg chol.
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Printed from FamilyCircle.com 09/18/2018