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1
Do this step the day before.
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2
Make the cherry compote.
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3
Make the tart dough and let chill overnight.
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4
Roll the chilled dough to 3 mm thickness and line the tart pan with the dough.
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5
For the dough, please refer to
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6
To prevent the crust from expanding, poke many holes in the bottom with a fork.
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7
Chill in the refrigerator for an hour to prevent shrinkage.
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8
(Crumble dough) Put the cold butter and other ingredients in a bowl.
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9
Use your hand to crumble up the butter while coating it in the dry ingredients.
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10
When it is all crumbly, put in the refrigerator to chill until ready to use.
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11
Line the chilled tart crust with kitchen parchment paper and fill with pie weights.
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12
Bake in an oven preheated to 180C for 12 minutes.
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13
Take it out of the oven, remove the weights, and bake for an additional 5 minutes until the bottom is baked.
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14
Let cool in the tart pan.
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15
It won't be cooked through, as it will be baked again later.
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16
If it happens to expand, use the back of a spoon to smooth it down while it's still hot.
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17
(Almond cream) Bring the butter to room temperature.
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18
Put the butter in a bowl and sift the powdered sugar into the bowl.
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19
Mix with a whisk until smooth.
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20
Add the well-beaten egg in five portions, mixing well with each addition.
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21
Please bring the egg to room temperature before using.
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22
If you use a cold egg, it will separate.
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23
If it happens to separate, add a bit of almond flour and mix.
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24
Next, add the kirsch and mix well.
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25
Sift the almond flour into the bowl and mix.
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26
Then, sift the cake flour into the batter and mix.
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27
It's ready when evenly combined.
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28
If there's air in it, it will cause it to expand while baking, so try your best not to whip it.
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29
Once the tart crust has completely cooled, fill with half of Step 13 and smooth with a rubber spatula.
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30
Carefully press a generous portion of the well-dried cherries slightly into the batter.
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31
Top the cherries with the remaining almond cream and smooth with a rubber spatula.
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32
Sprinkle the top of the tart with the chilled crumbles.
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33
Bake in an oven preheated to 180C for 40 minutes.
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34
Once baked, let cool in the tart pan.
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35
Once completely cooled, remove from the pan.
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36
Once cooled, use a tea strainer to dust powdered sugar over the top.
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37
I had some leftover cherries, so I used a few to top the tart.
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38
It's even more delicious if you let it sit for at least half a day before eating.
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39
It's also delicious when chilled in the refrigerator.
