Cherry Almond Tart

La storia di questo piatto

Extremadura's summers ripen cherries to deep crimson, and here they rest on a bed of toasted almonds, a pairing that feels as natural as shade beneath an old tree. This is a homestyle tart, not an ancient relic, and its charm lies in how plainly it lets fruit and nut speak.

Ingredienti

• 250 g Type 00 flour
• 125 g Cold butter
• 2 g Fine salt
• 50 g Granulated sugar
• 1 piece Whole egg
• 150 g Blanched almonds
• 500 g Fresh cherries
• 60 g Cane sugar
• 30 ml Honey
• 15 ml Lemon juice
• 50 g Whole shelled almonds
• 20 g Powdered sugar
• 15 ml Cold water
• 5 g Grated lemon zest
• 15 g Cornstarch
• 1 g Ground cinnamon
• 10 g Butter for the pan
• 10 g Flour for the work surface

Preparazione

1. In a bowl, mix the flour, salt, granulated sugar and grated lemon zest with a spoon so they are evenly distributed. Add the cold butter cut into small pieces and work it quickly with your fingertips, rubbing as if crumbling: the warmth of your hands melts the butter and the dough becomes heavy. Stop when the mixture resembles wet sand, with no visible pieces of butter left.
2. Break the egg into the center of the sandy mixture, add 15 ml of cold water and combine with your hands, without kneading for too long: just enough time to form a smooth, compact ball. Wrap it in plastic wrap and refrigerate to rest: the cold firms the butter and relaxes the dough, so it won't shrink when you roll it out. Leave it undisturbed for half an hour; there's no need to touch it.
3. Remove the pits from the cherries, using a hairpin or a toothpick if you don't have a dedicated tool. Toast the blanched almonds (150 g) in a nonstick skillet, without oil, over medium heat, stirring often: they are ready when they smell of hazelnut and just begin to darken. Let them cool slightly, then coarsely pulse them, without reducing them to powder: they should remain somewhat rustic. Set aside 120 g of chopped almonds for the base and use the remaining 30 g, chopped, mixed with the cherries. Toss the cherries with the cornstarch and cinnamon.
4. Take the dough out of the refrigerator and let it soften for 5-10 minutes at room temperature so it doesn't crack. Butter a 24 cm tart pan. Roll the dough with a rolling pin on a floured surface to about 3 mm thick and lay it into the pan, pressing well along the edges with your fingers; prick the bottom with a fork. Cover with parchment paper and weights (dried legumes or ceramic beads) and blind-bake the base at 180°C for 15 minutes on the lower rack, then remove the paper and weights. Spread the 120 g of chopped almonds over the base: they act as a shield, absorbing the cherry juices and keeping the base dry and crisp.
5. Arrange the cherries, already mixed with the starch, cinnamon and remaining chopped almonds, side by side over the entire base, leaving few gaps so each slice gets its bite of fruit. Sprinkle with the cane sugar, then drizzle the honey and finally the lemon juice: the lemon brightens the sweetness of the cherries and keeps them lively on the palate.
6. Decorate the edge with the whole almonds, pressing them lightly so they stay in place during baking. Bake at 180°C in the preheated oven, on the lower rack, for about 35-40 minutes, until the edges of the crust are well golden and the cherry juices are thick and syrupy: the scent of fruit and almonds fills the kitchen.
7. Remove the tart from the oven and let it rest at room temperature for at least 15 minutes before cutting: the juices thicken as they cool and the slices come out clean instead of spilling onto the plate. Only at the end, just before serving, dust with a light veil of powdered sugar, passing it through a sieve: it is the final touch that makes each slice beautiful.