Morello Cherry Almond Tart
Ingredients
Crust
7 tablespoons unsalted butter, room temperature, plus 1 tablespoon melted
1 cup sliced almonds
3 tablespoons sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon almond extract
Filling
8 oz mascarpone cheese
2 tablespoons confectioners sugar
1/2 cup heavy cream
1-2 cups Morello cherries, drained
1/4 cup slivered almonds
Instructions
Prepare the tart pan by brushing bottom and edges with melted butter. Set aside.
In the bowl of a food processor, pulse the sliced almonds with 1 tablespoon sugar until fine. Add the butter and pulse until it becomes a crumble. Add the flour, salt, remaining sugar and almond extract and pulse until it is combined and crumbly.
Press the dough into the tart pan using a dry measuring cup or your fingers and gently push up the sides of the tart pan. Chill in the refrigerator for about 30 minutes.
Preheat the oven to 350 degrees. Bake the chilled tart crust for about 20 minutes, or until just golden brown. Let it cool completely on a wire rack.
Meantime, make the filling. In a medium bowl, beat the mascarpone cheese with an electric mixer. Beat in the sugar and heavy cream. Let it chill in the refrigerator for about 20 minutes. Spread the chilled filling in the cool tart crust. Top with the cherries and sprinkle the almonds around the edge. Return to the refrigerator to chill until ready to serve.
Gently remove from the tart pan and slice to serve.