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Brandied Cherry Frangipane Tart
Dried sour cherries give this tart a fruitiness that perfectly complements the frangipane filling and crunchy almond flour crust. If you can’t find blanched sliced almonds, use regular sliced almonds. We liked this tart served warm, topped with whipped cream—sweetened or not—but it's equally delicious at room temperature. The tart keeps up to two days in an airtight container at room temperature.
grams (1 cup) all-purpose flour
grams (½ cup) almond flour
01Heat the oven to 300°F with a rack in the middle position. Mist a 9-inch tart pan with removable bottom with cooking spray and place on a baking sheet. To make the crust, in a food processor, combine both flours, the sugar and salt; process until combined, about 5 seconds. Scatter the butter pieces over the dry ingredients and pulse until the mixture resembles coarse sand, 10 to 12 times. Add the egg yolk and vanilla, then process until the mixture is evenly moistened and cohesive, 20 to 30 seconds; the dough may not form a single mass.
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