- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup chilled unsalted butter - (2 sticks) cut 1/2" cubes
- 1 large egg
- 1 cup cherry preserves
- 1/2 cup chopped dried Bing (sweet) cherries (abt 2 1/2 oz)
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon almond extract
- 1/4 cup unsalted natural pistachios chopped
- 1 large egg
- 2 tablespoons whole milk
- 2 tablespoons sugar
For Crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
For Filling: Position rack in bottom third of oven and preheat to 325 degrees. Mix preserves, chopped cherries, peel, and almond extract in medium bowl.
Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios.
Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4-inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.
For Glaze: Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.
Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)
This recipe yields 8 to 10 servings.