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Ingredients:
2 cups All purpose flour
1/2 cup sugar
1 teaspoon salt
1 cup chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 cup cherry preserves
1/2 cup chopped dried sweet cherries
1/2 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup unsalted natural pistachios, chopped
1 large egg
2 tablespoons milk
2 tablespoons sugar
Nutrition InfoServing size: 8
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: Preheat the oven to 325 degrees F.
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.)
2 cups All purpose flour
1/2 cup sugar
1 teaspoon salt
1 cup chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 cup cherry preserves
1/2 cup chopped dried sweet cherries
1/2 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup unsalted natural pistachios, chopped
1 large egg
2 tablespoons milk
2 tablespoons sugar
Nutrition InfoServing size: 8
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: Preheat the oven to 325 degrees F.
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.)
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