Ingredients Tart dough 2 ½ cups flour, 12.5 oz ⅛ tsp salt ½ cup sugar, 100g 8 oz unsalted butter 1 egg 1 tsp vanilla
Frangipane 1 cup sliced almonds (100g) 1 cup sugar (100g) 100 g unsalted butter (Plugra or similar) pinch of kosher salt 2 tsp brandy 1 large pasture-raised egg 1 tbsp whole milk
Filling 10 oz frozen dark cherries (preferably Bing), pitted and whole (thawed and strained) 6 oz whole, raw unsalted pistachios, shelled 2 tsp honey Pinch Maldon sea salt flakes
Garnish 2 tbsp powdered sugar
Tart 1.Place all dry ingredients in bowl of food processor and pulse to mix. 2.In small bowl mix the egg and vanilla until combined. 3.Cut chilled butter into chunks and mix with the dry ingredients. Pulse until breadcrumb consistency. 4.While machine is running, pour in egg mixture until dough comes together. 5.Pour dough out onto clean surface and fraisage; mound back together and fraisage another time. Divide into 2 equal portions, shape into discs; wrap in wax paper and place in fridge for at least 20 mins. 6.Remove 1 portion and press into tart pan (or 4 4-inch tart shells). Dock tart and place in freezer for about 10 minutes.
Preheat oven to 350/177C.
Frangipane 1.Place almonds and 50g sugar into food processor and process until finely ground. Set aside. 2.In bowl of stand mixer w/ paddle attachment, beat butter on medium speed until creamy. 3.Add remaining 150g sugar and mix to incorporate. 4.Add almond mixture and beat until thoroughly combined. 5.Add salt, brandy and 1 egg and mix until all is incorporated. 6.Add second egg and milk and mix until light and fluffy.
Assemble tart 1.Mix cherries in sugar until evenly coated. 2.Divide frangipane between 4 tarts, filling about ½ way. 3.Add cherries in concentric circles on top of the frangipane filling 4.Bake at 350 for 35-40 min, until edges are golden and frangipane has golden brown top
Combine pistachios, honey and salt together in small bowl, using fingers to cover completely. Surround edges of each tart with wreath of honeyed pistachios and serve.