Cherry and Almond Tart

How to prepare cherry and almond tart

1. Using a mixer or food processor, cream the butter with sugar and lemon zest until you have a soft cream (about 3 minutes). Add the egg and vanilla and mix until you have a uniform color. Add the flour and salt and mix briefly until you have a cohesive dough.
2. Place the dough on plastic wrap, flatten it by hand into a thinner disc. Wrap it in the plastic and refrigerate for 30 minutes so it firms up enough to roll out easily.
3. Pit the cherries.
4. In a small saucepan, put the sugar and wine and bring to a boil. Add the vanilla and simmer over medium heat without stirring for 2 minutes.
5. Add the cherries, reduce heat to low and simmer for 5 minutes, just until the cherries soften slightly. Remove them with a slotted spoon onto a plate. Continue to simmer the remaining liquid over medium-low heat until it thickens slightly and reaches a syrup consistency (about 10 minutes). Let the syrup cool completely.
6. Roll out the dough into a thin sheet from which you can cut a 25cm disc using a plate. If you've left it in the fridge too long and the dough cracks when rolling, just let it sit out for a few minutes until it becomes easy to roll again. If it's very hot and starts sticking to the rolling pin, just put it back in the fridge as is and continue rolling after it firms up. The dough isn't sensitive - even if it tears, you can "patch" it back together by pressing with your hand.
8. Place the dough in a round tart pan or one with removable sides (20cm diameter). Prick the bottom of the tart with a fork in several places so it doesn't puff up while baking. Put the pan in the freezer for 15 minutes (if you're not in a hurry, you can leave it in the refrigerator for at least 30 minutes).
9. Place baking paper over the crust and fill with dried beans or rice. Bake the crust at 180°C for 15 minutes, then remove the paper and beans and continue baking until it's lightly golden on the edges and dry on the bottom (about 10-15 minutes). Remove the crust from the oven.
10. Cream the butter with sugar, vanilla, and lemon zest until you have a soft and fluffy cream (about 3 minutes). Add the eggs one at a time and mix until you have a uniform color. Add the flour, ground almonds, and Kirsch. Mix until combined. Pour the resulting cream into the crust.
11. Bake the tart at 160°C for about 20 minutes, checking the cream with a toothpick to make sure it's done in the center. Let the tart cool completely.
12. Arrange the cherries on top. Brush them with the wine syrup and pour a little syrup over them. Sprinkle with coarsely chopped pistachios. Serve within the next few hours, otherwise the cherries will lose their shape (they'll wrinkle).

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