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Ingredients
- CHERRY FILLING
- 1/2 cup (2 3/4 ounces) dried sweet cherries
- 2 tablespoons (1 ounce) brandy or apple juice
- 2 tablespoons (1 ounce) sugar
- PASTRY
- 1/4 cup (1 3/4 ounces) sugar
- 1/2 cup (4 ounces, 1 stick) unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 1/4 cups (9 ounces) Mellow Pastry Blend or 2 cups(8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 2 egg yolks (reserve the whites for the almond filling)
- 1 whole egg
- 1 teaspoon vanilla
- ALMOND FILLING
- 1/2 cup (4 ounces, 1 stick) unsalted butter
- 1/2 cup (3 1/2 ounces) sugar
- 1/4 teaspoon salt
- 1 large egg plus the 2 reserved egg whites
- 1/2 teaspoon almond flavoring (extract)
- 2 to 3 drops bitter almond oil (optional)
- 1 1/2 cups (4 1/2 ounces) almond flour (toasted or not )or finely ground almonds
- 2 tablespoons (1/4 ounce) Signature Secrets Culinary Thickener(t) or flour
- TOPPING
- 1/2 cup (1 1/2 ounces) sliced almonds
- 1/3 cup (1 3/8 ounces) sticky bun sugar OR 2 tablespoons (1 ounce) granulated sugar plus
- 1 teaspoon water
Details
Servings 10
Adapted from kingarthurflour.com
Preparation
Step 1
Cherry filling: Combine all of the ingredients in a small bowl, cover, and let sit for several hours to allow the cherries to soften. To soften them more quickly, heat the mixture, covered, then allow it to cool to room temperature.
Crust: Mix the sugar, butter, salt and baking powder together. Add the flour and mix until crumbly. Whisk together the egg yolks, whole egg and vanilla. Add to the flour mixture and stir until the dough holds together. Form the dough into a disk, wrap well and refrigerate for 1/2 hour.
Almond filling: Beat the butter, sugar, and salt together until well blended. Beat in the whole egg, egg whites, and flavorings. Add the remaining ingredients, and mix until well blended.
Assembly: Working on a well floured surface, roll the pastry dough out into a circle larger than an 11-inch heart plate. Place the plate on the dough and use it as a guide to cut out the heart - cut about 1 inch out from the edge of the plate. Transfer the dough onto the plate, or baking sheet. If you don't have a heart plate a 10-inch round tart pan will do.
Mix the cherry filling (including any juice) into the almond filling. Spread in an even layer over the middle of the dough, leaving a 1 1/2-inch margin around the outside edge. Combine the topping ingredients and sprinkle them over the filling. Fold the edges of the pastry over, pleating the edges (use a drop of water if needed to hold the pleats together). Bake in a preheated 400°F oven for 26 to 30 minutes, until puffed and lightly browned.
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