Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (60g) powdered sugar
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (113g) cold unsalted butter, cubed
  • 1 large (50g) egg yolk
  • 1 tbsp (15ml) heavy cream
  • 0.5 cup (113g) unsalted butter, softened
  • 0.5 cup (100g) granulated sugar
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 1 cup (96g) almond flour
  • 1 tbsp (8g) cornstarch
  • 0.25 tsp (1.5g) salt
  • 2 cups (300g) fresh sour cherries, pitted and halved
  • 1 tbsp (12g) cornstarch
  • 1 tbsp (15ml) apricot preserves

Instructions:

  1. In a food processor, pulse flour, powdered sugar, and salt until combined.
  2. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs (the size of peas).
  3. Add the egg yolk and heavy cream. Pulse just until the dough begins to clump together. Do not overmix.
  4. Press the dough into a disk, wrap in plastic, and refrigerate for 1 hour to relax the gluten.
  5. Roll the dough to 1/8-inch thickness and fit into the tart pan. Prick the bottom with a fork, line with parchment and weights, and bake at 350°F (175°C) for 12-15 minutes. Remove weights and bake for 5 more minutes.