I love the combination of almonds and cherries, wrapped in delicious puff pastry, to create a simple, sophisticated, scrumptious ending to any summer meal.


For the Almond Filling

• 4 tablespoons (1/2 stick) unsalted butter, cubed
• 1/3 cup superfine sugar
• 3/4 cup ground almonds
• 2 egg yolks
• 1/2 teaspoon pure vanilla extract

For the Tart

• 1 sheet frozen puff pastry, thawed
• 1 egg yolk, beaten
• 10 ounces cherries, pitted and cut in halves
• Sugar, for sprinkling
• Whipped Cream, for serving

To make the Tart, preheat the oven to 400°F.  Place a cookie sheet in the oven to heat.

Lay a piece of parchment paper or a silpat mat on a flat work surface. Lay the thawed sheet of puff pastry on top of the parchment paper and  using the point of a sharp knife, and being careful not to cut all the way through, score a 1/2 inch border around the edge of the sheet of puff pastry.  Prick the entire surface with a fork and brush with the egg yolk. Spread the filling evenly over the pastry within the scored area.  Place the cherries, cut side up, in a single layer on top of the frangipane.  Place the tart on the hot tray and bake for 15 minutes.  Sprinkle with sugar and bake for another 5 to 10 minutes or until the sides are golden and puffed.

Serve with whipped cream.


Serves 12