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1
Make the tart dough: Combine flour, sugar and salt in a mixing bowl.
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2
Work in butter thoroughly.
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3
Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
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4
Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom.
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5
Press in well (patch any cracks with extra dough).
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6
Refrigerate or freeze for 1 hour.
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7
Heat oven to 425 degrees.
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8
Blind bake tart shell until lightly browned, about 15 minutes.
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9
(You do not need to cover the shell or use pie weights.)
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10
Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder.
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11
Add butter and pulse until well incorporated.
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12
Add eggs and almond extract and process until smooth and creamy, about 2 minutes.
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13
(Alternatively, use ground almonds and make batter with a mixer instead.)
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14
Pour almond batter into prebaked shell and smooth with a spatula.
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15
Press cherries into batter in a single layer.
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16
Sprinkle with a handful of sliced almonds.
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17
Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes.
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18
(An inserted skewer should come out clean.)
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19
Cool on a rack and remove outer rim of tart pan.
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20
Place tart on a serving dish and dust with confectioners sugar.
