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Fresh cherries means Summer has finally arrived. This pretty Cherry Tart has an almond flavored sweet pastry crust that is filled with an almond flavored cream (Frangipane) and topped with sweet Bing Cherries. When it comes out of the oven, to make the tart glisten, and to add flavor, the entire surface of the tart is brushed with an apricot glaze and the edges of the tart are sprinkled with either pearl sugar (my favorite) or sliced almonds.

There are three main components to this tart. First the almond flavored sweet pastry crust that has a wonderfully crisp yet crumbly texture. It contains ground almonds (meal) and you can either buy the ground almonds or take blanched almonds and process them in your food processor until finely ground. The almond cream filling is also known as frangipane. This delicious cream is a combination of sugar, butter, eggs, and grounds almonds that has a wonderful sweet almond flavor that pairs well with the fresh cherries.

Finally the fresh Bing cherries. When buying Bing cherries look for plump and shiny fruit with a deep red color. They should be firm to the touch with no soft spots, and their stems should still be attached. Pitting of cherries is always a tedious job and the task is made easier if you have a cherry pitter. However, if you do not own such a tool, than you need to do it by hand. The easiest way I have found to do this, is to make a small slit in the cherry, with a small sharp knife, from the stem end to the bottom of the cherry. Then, using the tip of the knife or your thumbnail, remove the pit. The pitted cherries are halved and then evenly placed on top of the frangipane. Bake until the crust is golden brown. Once cooled, the tart is brushed with an apricot glaze. Glazing the cherries keeps them from drying out and to make them wonderfully shiny.

Continue to the Cherry Tart recipe page.....

Stay safe and let's get baking!!

Stephanie Jaworski

 

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