Cherry-Almond Clafontis (Tart)

By debrcovey

Ingredients

• 3 cups (1 lb.) fresh pitted cherries
• 1 1/2 Tbsp. cherry brandy
• 1/3 cup sliced almonds
• 1 1/2 Tbsp. unsalted butter, softened and cut into pieces
• 1 cup whole milk
• 2/3 cup all-purpose flour, sifted
• 1/4 cup + 2 Tbsp. sugar
• 1/4 cup heavy cream
• 3 large eggs
• 1/8 tsp. salt
• 1/8 tsp. almond extract

Preparation

Step 1

Heat oven to 350. Toss the cherries and brandy; set aside and toss periodically. Scatter almonds on baking sheet and toast, turning occasionally, 3-4 minutes, until golden brown. Raise oven to 400. Grease quiche/tart pan with 1/2 Tbsp. butter. Combine milk, flour, sugar, cream, eggs, almond extract, and salt in a stand mixer with whisk. Mix on medium for 5 minutes. Drain the cherries and stir the liquid into batter. Arrange cherries in dish and pour batter over the top. Bake 16 minutes. Sprinkle toasted almonds and rest of sugar on top and dot surface with butter. Bake until puffy and toothpick comes out clean, 35-40 minutes. Transfer to rack and let cool.