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Basque Cream and Cherry Tart

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“From The New Spanish Table, posted for ZWT3. This has a lightly sweetened crumbly crust and a light and creamy filling. Amaretto works well in place of sambuca. Cooking time includes cooling time.”
3hrs 30mins
1 tart

Ingredients Nutrition

  • Pastry
  • 34 cup slivered almonds
  • 1 cup confectioners' sugar
  • 2 34 cups flour
  • 1 teaspoon baking powder
  • 10 tablespoons unsalted butter
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 12 teaspoon almond extract
  • 4 12 teaspoons anise-flavored liqueur (or amaretto)
  • Filling
  • 1 12 cups whole milk
  • 3 large egg yolks
  • 13 cup sugar
  • 2 12 tablespoons flour
  • 1 teaspoon vanilla
  • 12 teaspoon almond extract
  • 1 tablespoon anise-flavored liqueur (or amaretto)
  • 13 cup fine ground almonds
  • 34 cup cherry preserves
  • Glaze
  • 1 egg yolk, whisked with
  • 1 teaspoon milk


  1. Make the pastry:
  2. place the almonds, 2 T of the confectioners' sugar and the 2 T of flour in a food processor and process till the almonds are finely ground.
  3. add the remaining flour and the baking powder and process just to blend.
  4. place the butter, the remaining confectioners' sugar, the egg and egg yolk, vanilla and almond extracts and ligueur in a large mixing bowl and using an electric mixer at low speed, cream until creamy and fluffy.
  5. using a rubber spatula, fold in the almond mixture till completely combined.
  6. divide the dough in half, shape each half into a ball, wrap in plastic and refrigerate for 30 minutes.
  7. while the dough is chilling, make the filling.
  8. heat the milk in a medium size saucepan over medium heat till it is hot but not boiling an dbegins to bubble around the edges.
  9. remove the milk from the heat.
  10. place the 3 egg yolks, the sugar and flour in a bowl and whisk until completely blended (the mixture will be very thick).
  11. gradually whisk in the hot milk. pour the milk mixture into the saucepan and cook over medium heat, whisking constantly till it thickens and boils, 3 to 5 minutes.
  12. strain the pastry cream through a sieve into a bowl and whisk in teh vanilla and almond extracts, liqueur and the ground almonds.
  13. place a piece of waxed paper directly on top and let cool to room temp, about 1 hour.
  14. meanwhile, flatten each ball of dough into a disk.
  15. press one of the disks into the bottom and up the sides of a 9 inch tart pan with removable bottom. cover with plastic wrap.
  16. lightly flour the other disc on both sides, place it between two pieces of waxed paper and roll it out to a 10 inch circle.
  17. refrigerate both pieces of dough for at least 1 hour.
  18. position a rack in the center of the oven and preheat the oven to 350.
  19. spread the cherry preserves on the bottom of the tart.
  20. spread the pastry cream over the preserves, making sure it is evenly distributed.
  21. place the top crust over the tart and pinch the top and bottom edges together, being very careful not to tear the pasry.
  22. brush the top of the tart with the egg yolk glaze and using a sharp knife make several slits in teh top for the steam to escape.
  23. place the tart pan on a sturdy baking sheet and bake on the center oven rack till golden brown, about 45 minutes.
  24. transfer the tart to a rack and let cool in the pan completely, at least 2 hours, before serving.

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