Basque Cream And Cherry Tart

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 3/4 cup slivered almonds
• 1 cup confectioners' sugar
• 2 3/4 cups flour
• 1 teaspoon baking powder
• 10 tablespoons unsalted butter
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 4 1/2 teaspoons anise-flavored liqueur (or amaretto)
• 1 1/2 cups whole milk
• 3 large egg yolks
• 1/3 cup sugar
• 2 1/2 tablespoons flour
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1 tablespoon anise-flavored liqueur (or amaretto)
• 1/3 cup fine ground almonds
• 3/4 cup cherry preserves
• 1 egg yolk, whisked with
• 1 teaspoon milk

Recipe

• 1 make the pastry:.
• 2 place the almonds, 2 t of the confectioners' sugar and the 2 t of flour in a food processor and process till the almonds are finely ground.
• 3 add the remaining flour and the baking powder and process just to blend.
• 4 place the butter, the remaining confectioners' sugar, the egg and egg yolk, vanilla and almond extracts and ligueur in a large mixing bowl and using an electric mixer at low speed, cream until creamy and fluffy.
• 5 using a rubber spatula, fold in the almond mixture till completely combined.
• 6 divide the dough in half, shape each half into a ball, wrap in plastic and refrigerate for 30 minutes.
• 7 while the dough is chilling, make the filling.
• 8 heat the milk in a medium size saucepan over medium heat till it is hot but not boiling an dbegins to bubble around the edges.
• 9 remove the milk from the heat.
• 10 place the 3 egg yolks, the sugar and flour in a bowl and whisk until completely blended (the mixture will be very thick).
• 11 gradually whisk in the hot milk. pour the milk mixture into the saucepan and cook over medium heat, whisking constantly till it thickens and boils, 3 to 5 minutes.
• 12 strain the pastry cream through a sieve into a bowl and whisk in teh vanilla and almond extracts, liqueur and the ground almonds.
• 13 place a piece of waxed paper directly on top and let cool to room temp, about 1 hour.
• 14 meanwhile, flatten each ball of dough into a disk.
• 15 press one of the disks into the bottom and up the sides of a 9 inch tart pan with removable bottom. cover with plastic wrap.
• 16 lightly flour the other disc on both sides, place it between two pieces of waxed paper and roll it out to a 10 inch circle.
• 17 refrigerate both pieces of dough for at least 1 hour.
• 18 position a rack in the center of the oven and preheat the oven to 350.
• 19 spread the cherry preserves on the bottom of the tart.
• 20 spread the pastry cream over the preserves, making sure it is evenly distributed.
• 21 place the top crust over the tart and pinch the top and bottom edges together, being very careful not to tear the pasry.
• 22 brush the top of the tart with the egg yolk glaze and using a sharp knife make several slits in teh top for the steam to escape.
• 23 place the tart pan on a sturdy baking sheet and bake on the center oven rack till golden brown, about 45 minutes.
• 24 transfer the tart to a rack and let cool in the pan completely, at least 2 hours, before serving.