Cherry Almond Tart

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Cherry Almond Tart

Traditional Jewish Italian dessert. Versatile recipe that can be made with any fruit preserves. Can make dairy or parve.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings

Ingredients

  • 3 cups unbleached flour
  • 1/2 cup Sugar
  • 1/2 tsp salt
  • 1 3/4 sticks margarine
  • 1 Egg, beaten
  • zest of one lemon
  • 2 Tbsp ice water
  • 1 beaten egg mixed with 1tsp cold water
  • 1 cup toasted sliced almonds
  • Confectioners sugar
  • 2 cups sour cherry jam, or other flavor preferred (Hero brand cherry jam works well)

Preparation

Preparation

1 Preheat oven to 375 degrees
2 Combine flour, sugar and salt in a large mixing bowl. Cut in margarine and blend until looks like coarse meal.
3 Blend in beaten egg and ice water. With floured hands, form into a disk and place in plastic wrap. Refrigerate for at least 1 hour.
4 Divide dough into two equal portions.
5 Roll one portion onto floured board into a 15 inch circle.
6 Cut with a fluted pastry wheel into 1/2 inch strips.
7 Place other portion of dough onto bottom of tart pan. Press dough evenly up sides of tart pan. Trim excess dough off top edge of rim.
8 Stir cherry preserves until smooth and spread onto bottom of unbaked tart crust
9 Sprinkle almonds evenly over preserves
10 Place crust strips over top of tart in a lattice pattern and pinch off ends. Brush lattice strips and edge of crust with egg wash. Bake for 30 minutes. Cool. Dust individual slices of tart with confectioners sugar.


Special instructions

Traditional Jewish Italian dessert. Versatile recipe that can be made with any fruit preserves. Can make dairy or parve.

Source:

Adapted recipe from Cucina Ebraica cookbook