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1
Make the pastry:.
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2
place the almonds, 2 T of the confectioners' sugar and the 2 T of flour in a food processor and process till the almonds are finely ground.
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3
add the remaining flour and the baking powder and process just to blend.
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4
place the butter, the remaining confectioners' sugar, the egg and egg yolk, vanilla and almond extracts and ligueur in a large mixing bowl and using an electric mixer at low speed, cream until creamy and fluffy.
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5
using a rubber spatula, fold in the almond mixture till completely combined.
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6
divide the dough in half, shape each half into a ball, wrap in plastic and refrigerate for 30 minutes.
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7
while the dough is chilling, make the filling.
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8
heat the milk in a medium size saucepan over medium heat till it is hot but not boiling an dbegins to bubble around the edges.
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9
remove the milk from the heat.
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10
place the 3 egg yolks, the sugar and flour in a bowl and whisk until completely blended (the mixture will be very thick).
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11
gradually whisk in the hot milk.
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12
pour the milk mixture into the saucepan and cook over medium heat, whisking constantly till it thickens and boils, 3 to 5 minutes.
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13
strain the pastry cream through a sieve into a bowl and whisk in teh vanilla and almond extracts, liqueur and the ground almonds.
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14
place a piece of waxed paper directly on top and let cool to room temp, about 1 hour.
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15
meanwhile, flatten each ball of dough into a disk.
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16
press one of the disks into the bottom and up the sides of a 9 inch tart pan with removable bottom.
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17
cover with plastic wrap.
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18
lightly flour the other disc on both sides, place it between two pieces of waxed paper and roll it out to a 10 inch circle.
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19
refrigerate both pieces of dough for at least 1 hour.
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20
position a rack in the center of the oven and preheat the oven to 350.
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21
spread the cherry preserves on the bottom of the tart.
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22
spread the pastry cream over the preserves, making sure it is evenly distributed.
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23
place the top crust over the tart and pinch the top and bottom edges together, being very careful not to tear the pasry.
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24
brush the top of the tart with the egg yolk glaze and using a sharp knife make several slits in teh top for the steam to escape.
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25
place the tart pan on a sturdy baking sheet and bake on the center oven rack till golden brown, about 45 minutes.
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26
transfer the tart to a rack and let cool in the pan completely, at least 2 hours, before serving.
