Sour Cherry Frangipane Tart

I found this recipe on a wonderful blog, CafeFernando.com. The creator credits Dorie Greenspan for the crust and Martha Stewart for inspiring the filling.

• Ready In: 41 mins
• Serves: 8
• Yields: 1 9-inch tart

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup confectioners' sugar
• 1⁄4 teaspoon salt
• 9  tablespoons unsalted butter, chilled and cubed
• 1  large  egg yolk
• 1  cup  blanched almond
• 1⁄2 cup sugar
• 1⁄4 teaspoon salt
• 3  tablespoons butter, cut into small pieces
• 1  large egg
• 1 1⁄2 cups sour cherries, pitted

Directions

1. Preheat the oven to 375°F.
2. To make the crust, pulse flour, sugar and salt in a food processor. Add butter and pulse until it resembles a coarse meal. Stir in the yolk and pulse again until the dough forms clumps and curds.
3. Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
4. Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze crust at least 30 minutes before baking.
5. Bake blind for 15 minutes, remove the weight and let cool.
6. For the filling, pulse almonds, sugar and salt in a food processor. Add butter and the whole egg and process until the mixture is smooth.
7. Spread the mixture on the partially baked tart dough. Smooth the top and place the sour cherries.
8. Reduce the temperature to 350° F and bake for another 25 minutes, or until crust is golden brown and filling is just beginning to brown around the edges. Serve warm.