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Wok eggs, fried rice and hot Dry Noodles.
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
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