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1
In the bowl of a standing mixer fitted with the paddle, combine the butter with the turbinado and granulated sugars, the almonds and the egg and beat at medium-low speed until smooth.
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2
Add the flour, baking powder and orange zest and beat just until a soft dough forms.
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3
Scrape the dough onto a piece of plastic wrap.
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4
Wrap the dough and flatten it into a disk.
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5
Refrigerate until chilled, about 30 minutes.
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6
In a medium saucepan, bring the milk to a simmer with the lemon zest.
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7
In a medium, heatproof bowl, whisk the egg yolks with the sugar and flour.
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8
Gradually whisk in the hot milk.
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9
Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 4 minutes.
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10
Remove from the heat and stir in the cream and almond extract (if lumps form, transfer the mixture to a blender and puree until smooth).
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11
Pour the custard into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate for 30 minutes.
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12
Position a rack in the lower third of the oven and preheat the oven to 325.
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13
On a lightly floured work surface, roll the tart dough out to a 13-inch round, 1/4 inch thick.
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14
Gently ease the dough into a 10-inch fluted tart pan with a removable bottom.
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15
Trim any excess dough and patch any holes.
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16
Spread the custard in the shell in an even layer.
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17
Bake the tart for about 1 hour, until the pastry is golden and the custard is lightly puffed.
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18
Transfer to a rack and let cool to room temperature.
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19
Unmold the tart and cut into wedges.
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20
Spoon the cherry preserves on top and serve.
