One 9-inch fluted tart pan with removable bottom
The Pastry:
8 tablespoons unsalted butter, melted and cooled, plus additional for preparing the tart pan
1/2 cup sugar
A pinch of fine sea salt
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract
2 tablespoons finely ground blanched almonds (almond flour)
1 1/4 cups plus 1 tablespoon all-purpose flour
The Filling:
5 tablespoons heavy cream
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup sugar
1 tablespoon all-purpose flour
2 tablespoon finely ground blanched almonds (almond flour)
1 tablespoon Disaronno, Amaretto or Kirsch
4 tablespoons finely ground blanched almonds (almond flour)
1 pound fresh cherries, pitted
Confectioners' sugar, for garnish
Preheat the oven to 350 degrees F.
Butter the bottom and sides of the tart pan. Set aside
In a medium-sized bowl, combine the butter, sugar, salt, almond and vanilla extracts, and almond flour. Stir with a spoon to blend. Gradually incorporate enough flour to form a smooth soft dough. ( The dough should resemble soft cookie dough.) Place the dough in the center of the buttered pan. With the tips of your fingers, press the pastry evenly on the bottom and sides of the pan. The dough will be quite thin. You do not need to weight or prick the shell.
Place the lined tart pan in the center of the oven and bake until the dough is just slightly puffy and turns a very pale brown, about 10 minutes. Remove from the oven and set aside. Do not turn off the oven.
Meanwhile, make the filling: In a small bowl, combine the cream, egg, and vanilla extract and whisk to blend. Stir in the sugar, flour, ground almonds, and the Disaronno.
Sprinkle 2 tablespoons of ground almonds on top of the prebaked pastry shell. (They will prevent the crust from becoming soggy.)
Arrange the cherries in a single layer in the pastry shell. Pour the filling over the cherries. Sprinkle with the remaining 2 tablespoons of ground almonds. Place in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, about 45 minutes. Remove to a rack to cool. Sprinkle with confectioners' sugar just before serving. 8 servings.