Ingredients

Makes one 14-inch tart

　　All-purpose flour, for dusting

　　Pâte Sucrée (page 651; do not divide dough into 2 pieces)

　　1/4 cup plus 2 tablespoons sugar

　　1/4 cup unsalted almonds, toasted and cooled

　　1/4 teaspoon freshly grated nutmeg

　　1/4 teaspoon salt

　　1 1/2 pounds sweet cherries, such as Bing, pitted

　　2 tablespoons cold unsalted butter, cut into small pieces

　　1 large egg yolk

　　1 tablespoon heavy cream

　　

Step 1

On a piece of lightly floured parchment, roll out the dough to a 16-inch-long oval (1/4 inch thick). Transfer the dough and parchment to a baking sheet. Refrigerate until cold, about 30 minutes.

　　

Step 2

Process 1/4 cup sugar and the almonds, nutmeg, and salt in a food processor to combine. Gently toss with the cherries.

　　

Step 3

Preheat the oven to 375°F. Spoon the cherries over the dough, leaving a 2-inch border. Dot with butter. Fold in the edges, pressing gently. Refrigerate until cold, 30 minutes.

　　

Step 4

Whisk the yolk with the cream; brush over the edges of the tart. Sprinkle with the remaining 2 tablespoons sugar (or to taste). Bake until golden, 45 to 50 minutes.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.