Cherries and almonds go hand in hand in many traditional baked goods. To produce this flat tart, lightly sweetened and spiced Bing cherries and ground almonds are heaped onto a rough oval of pâte sucrée; the edges of the pastry are then folded over and pleated to form a border, then the whole thing is baked to a gloriously glossy sheen.

　　

Ingredients

serves 8

　　All-purpose flour, for dusting

　　Pâte Sucrée (page 333; do not divide into 2 disks)

　　1/4 cup plus 2 tablespoons sugar

　　1/4 cup whole raw almonds, toasted (see page 343) and cooled

　　1/4 teaspoon freshly grated nutmeg

　　1/4 teaspoon salt

　　1 1/2 pounds (about 4 1/2 cups) sweet cherries, such as Bing, pitted

　　2 tablespoons cold unsalted butter, cut into small pieces

　　1 large egg yolk, for egg wash

　　1 tablespoon heavy cream, for egg wash

　　

Step 1

On a lightly floured piece of parchment, roll out dough to a 16-inch-long oval, 1/4 inch thick. Transfer dough and parchment to a rimmed baking sheet. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

In a food processor, pulse 1/4 cup sugar, the almonds, nutmeg, and salt until almonds are finely ground. Gently toss mixture with cherries.

　　

Step 3

Preheat oven to 375°F. Spoon cherry mixture over dough, leaving a 2-inch border. Dot with butter. Fold in edges, pressing gently. Refrigerate or freeze until firm, 30 minutes.

　　

Step 4

Whisk egg yolk with cream; brush over edges of tart. Sprinkle entire surface of tart with remaining 2 tablespoons sugar. Bake until golden, 45 to 50 minutes. Transfer to a wire rack; let cool completely.

　　Martha Stewart's New Pies and Tarts