My friend/cousin/neighbor has some cherry trees on family property, and they are heavy with fruit! The other day we picked about 50 quarts of cherries! She pitted them, while I made jam and these fabulous tarts. One for her family and one for mine. The cherries went from tree to table in just a few hours, and oh, these tarts! The tarts have an egg-washed puff pastry crust, lined with homemade almond paste and topped with freshly-picked cherries. I can't tell you how delicious they are.
You will just have to make one yourself.
We are picking more cherries and making more tarts on Thursday!
Rustic Cherry Tart
Makes one 9-inch tart
Martha claims this will serve 8 to 10, but I disagree. I'd say 4 to 6, maybe!
1/2 cup blanched almond flour (see method above), plus more for dusting
1 sheet frozen puff pastry, from a 17 1/4-ounce package, thawed
5 tablespoons unsalted butter, room temperature
1/3 cup plus 4 teaspoons sugar
1 large egg
1/2 teaspoon pure almond extract
1 large egg yolk
1 tablespoon heavy cream
1 pound fresh cherries, pitted
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, sprinkle lightly with almond flour. Gently flatten (by hand or with a rolling pin) to 1/8" thickness. Roll up the edges, making roughly a 10" crust. Transfer to the refrigerator to chill, about 30 minutes.
Place butter, 1/3 cup sugar almond flour, egg, and almond extract in a bowl; mix until combined.
Remove crust from refrigerator; prick entire surface with a fork. In a small bowl, combine egg yolk and heavy cream to make an egg wash; brush the egg wash evenly over the surface and edges of the crust. Using a spatula, spread the almond mixture evenly in an 1/8-inch-thick layer in the bottom of the crust; chill 15 minutes more.
Remove the tart from the refrigerator, and spread the cherries in a single layer over the almond mixture. Bake 15 minutes.
Sprinkle the remaining 1 tablespoon plus 1 teaspoon of sugar over the tart, and continue baking until the edges turn deep-golden brown, 5 to 10 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.
*If you have any tart leftover, I found that it's best to refrigerate it. Bring to room temperature before serving, or just eat it out of the fridge with a fork...have i said too much?