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1
Preheat the oven to 375F.
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2
Toast the almonds on a baking sheet about 10 minutes, until they darken slightly and smell nutty.
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3
When the nuts have cooled, place them in a food processor with the sugar and pulse to a coarse meal.
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4
Add the flour and salt and pulse again to combine.
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5
Transfer to a mixing bowl, and pour in the melted butter, almond and vanilla extracts, and 1 tablespoon ice-cold water.
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6
Using a wooden spoon, mix until just combined, adding more ice-cold water if necessary to help bring the dough together.
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7
Use your fingers to press the dough into a buttered 9-inch fluted tart pan, pressing the sides first and then the bottom, to form an even crust.
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8
Chill at least an hour, or preferably overnight.
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9
Preheat the oven to 350F.
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10
Prick the bottom of the tart shell with a fork, and line it with a few coffee filters opened out, or a piece of parchment paper.
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11
Fill the lined tart shell with beans or pie weights, and bake 20 minutes, until it begins to brown lightly around the edges.
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12
Remove from the oven and cool on a rack.
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13
Once it cools, lift the paper and beans out of the tart.
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14
Fill the shell with the sweet cherry compote to just below the level of the rim.
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15
Return the tart to the oven and bake 1 hour, until the cherries darken to a deep ruby red.
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16
Let the tart cool 15 minutes before cutting.
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17
Slice the tart into wedges, and serve with scoops of almond ice cream.
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18
Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a medium saucepan.
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19
Add the vanilla pod, sugar, and 1/4 cup water.
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20
Over medium heat, cook the mixture, without stirring, until its caramelized to an amber color.
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21
Once it begins to brown, you can swirl the pot a little to get the caramel to color evenly.
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22
While the sugar is caramelizing, stir 1 tablespoon water into the cornstarch (this is called a slurry and will help thicken the fruit juices).
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23
When the sugar is an amber brown, add the cherries, and swirl the pan again.
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24
Add the grappa, turn the flame down, and let the cherries simmer a few minutes, until they have softened.
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25
(The caramel will seize up and harden at first; dont worry, it will remelt.)
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26
Strain the cherries over a bowl, return the liquid to the pot, and bring it to a boil over medium-high heat.
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27
Whisk the cornstarch slurry into the liquid and bring it back to a boil once again, stirring often.
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28
Cook a few more minutes, until thickened.
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29
Transfer the cherries to the bowl, pour the liquid over them, and stir to combine.
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30
Let cool completely.
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31
Preheat the oven to 375F.
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32
Toast the almonds on a baking sheet in the oven 10 to 12 minutes, until they darken slightly and smell nutty.
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33
When theyve cooled, chop the nuts coarsely.
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34
Place 1 1/2 cups of the chopped almonds in a medium saucepan, and pour in the milk and cream.
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35
Bring to a boil over medium heat.
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36
Turn off the heat, cover, and let the flavors infuse for about 30 minutes.
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37
Bring the mixture back to a boil over medium heat, stirring occasionally.
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38
Turn off the heat.
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39
Whisk the egg yolks and sugar together in a bowl.
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40
Whisk a few tablespoons of the warm cream mixture into the yolks to temper them.
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41
Slowly, add another 1/4 cup or so of the warm cream, whisking to incorporate.
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42
At this point, you can add the rest of the cream mixture in a slow, steady stream, whisking constantly.
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43
Pour the mixture back into the pot and return to the stove.
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44
Add the almond extract, and cook the custard over medium heat 6 to 8 minutes, stirring frequently with a rubber spatula, scraping the bottom and sides of the pan.
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45
The custard will thicken, and when its done will coat the back of the spatula.
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46
Strain the mixture, and chill at least 2 hours in the refrigerator.
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47
Process in an ice cream maker according to the manufacturers instructions and, when its done, stir in the remaining almonds.
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48
You can make the crust and line the tart shell the day before, and chill overnight.
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49
The sweet cherry compote can also be made the day before.
