“Add a scoop of vanilla ice cream to each serving. Bon Appetit, June 2005.”
READY IN:
2hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Crust:.
  2. Place flour, shortening, butter, sugar, and salt in processor. Using on/off turns, process until coarse meal forms. Sprinkle flour mixture with 2 T ice water. Using on/off turns, process just until moist clumps form, adding more ice water by teaspoonfuls if needed. Form dough into ball and flatten into disk. Wrap in plastic and refrigerate at least 1 hour. (Tart crust dough can be made 1 day ahead. Keep refrigerated.).
  3. Preheat oven to 350°F Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 10-inch tart pan with removable bottom. Fold in excess dough, forming double thick sides. Freeze 10 minutes.
  4. Line crust with foil; fill with pie weights or dried beans. Bake crust until edges are set, about 20 minutes. Carefully remove foil and beans; bake until light golden, about 10 minutes longer, pressing crust down with spatula if bubbles form. Cool completely.
  5. Filling:.
  6. Line bottom of crust with cherries. Whisk sugar, flour, and cinnamon in large bowl. Whisk cream and next 5 ingredients into sugar mixture. Pour cream mixture over cherries. Sprinkle with almonds. Bake tart until set in center, about 40 minutes. Cool 30 minutes. (Can be made 8 hours ahead. Let stand at room temperature.).

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