cherry frangipani tart

1 pie crust for 10" tart pan

8 oz almond paste

1.5 oz sugar

3.5 oz butter (softened, but still slightly firm)

3/4 oz all purpose flour

1/4 tsp kosher salt

1/2 tsp vanilla

4 extra-large eggs ( room temperature)

3 cups pitted sweet cherries (fresh or frozen)

line a 10" tart pan with crust.  refrigerate while you make the filling.  preheat oven to 350F.  using a mixer with paddle attachment, beat the almond paste and sugar.  gradually add in the butter in large pieces until fully incorporated.  add the eggs one at a time beating after each addition.  stop the mixer and scrape down the sides as you go.  after all eggs are incorported, beat for 30 seconds on high speed.  add vanilla.  stir in the flour and salt until just incorporated.  pour into the tart shell.  working from the outside in, place cherries in the almond custard in concentric circles, close together, but not touching.  place tart on baking tin and bake for approximately 50-60 minutes.  the frangipani will rise and brown, but should not souffle.  it is done when just firm to the touch and the crust is slightly golden.