Basque Cream and Cherry Tart
Ready In: 3 hrs 30 mins
Yields: 1 tart
Ingredients
Pastry
- 3⁄4 cup slivered almonds
- 1 cup confectioners' sugar
- 2 3⁄4 cups flour
- 1 teaspoon baking powder
- 10 tablespoons unsalted butter
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
- 4 1⁄2 teaspoons anise-flavored liqueur (or amaretto)
Filling
- 1 1⁄2 cups whole milk
- 3 large egg yolks
- 1⁄3 cup sugar
- 2 1⁄2 tablespoons flour
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
- 1 tablespoon anise-flavored liqueur (or amaretto)
- 1⁄3 cup fine ground almonds
- 3⁄4 cup cherry preserves
Glaze
- 1 egg yolk, whisked with
- 1 teaspoon milk
Directions
- Make the pastry:
- 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.
- add the remaining flour and the baking powder and process just to blend.
- 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.
- using a rubber spatula, fold in the almond mixture till completely combined.
- divide the dough in half, shape each half into a ball, wrap in plastic and refrigerate for 30 minutes.
- while the dough is chilling, make the filling.
- 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.
- remove the milk from the heat.
- place the 3 egg yolks, the sugar and flour in a bowl and whisk until completely blended (the mixture will be very thick).
- 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.
- strain the pastry cream through a sieve into a bowl and whisk in teh vanilla and almond extracts, liqueur and the ground almonds.
- place a piece of waxed paper directly on top and let cool to room temp, about 1 hour.
- meanwhile, flatten each ball of dough into a disk.
- 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.
- 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.
- refrigerate both pieces of dough for at least 1 hour.
- position a rack in the center of the oven and preheat the oven to 350.
- spread the cherry preserves on the bottom of the tart.
- spread the pastry cream over the preserves, making sure it is evenly distributed.
- place the top crust over the tart and pinch the top and bottom edges together, being very careful not to tear the pasry.
- 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.
- place the tart pan on a sturdy baking sheet and bake on the center oven rack till golden brown, about 45 minutes.
- transfer the tart to a rack and let cool in the pan completely, at least 2 hours, before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off