Almond Lemon Tart with Cherry Compotedate: October 30, 2012
Nutrition Information (per serving)
1 cup all-purpose flour
½ tsp sea salt
½ tsp cane sugar
2 Tbsp cold unsalted butter, diced
2 to 4 Tbsp ice water
¾ cup finely chopped almonds
3 Tbsp almond paste
⅓ cup cane sugar
2 tsp fresh lemon juice
1½ Tbsp grated lemon rind (about 3 lemons)
2 whole eggs
⅓ cup buttermilk
½ tsp pure almond extract
½ tsp pure lemon extract
¾ cup unsweetened frozen cherries, pitted
3 Tbsp water
1 Tbsp fresh lime juice
2 Tbsp cane sugar
1 tsp cornstarch
1 tsp Grand Marnier
- Preheat oven to 350F.
- Place flour in a medium bowl. Add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pâte brisée into a 12-inch circle. Place in a 10-inch tart pan and lightly press into pan. To prevent crust from bubbling, bake using pie weights or 1 to 2 cups dried beans for 15 minutes.
- Place almonds, almond paste and sugar in a food processor and pulse until it has the consistency of fine crumbs. Stop the food processor to add lemon juice, zest, eggs, buttermilk and extracts. Process until well blended. Pour mixture into prepared tart pan and bake for 20 to 25 minutes.
- In a medium saucepan, combine cherries, water, lime juice and sugar. Cook on medium heat and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. In a small bowl, combine cornstarch and Grand Marnier. Add to cherry mixture. Return to a boil and cook for 1 minute, while stirring. Reduce heat to low and simmer about 4 minutes until thickened.
- Slice tart into 16 slices and serve with 1 teaspoon of cherry compote.