Rustic Cherry Tart

Ingredients

1 frozen puff pastry, from standard package (17 1/4 ounces), thawed

5 tablespoons unsalted butter, room temperature

1/3 cup plus 4 teaspoons sugar

1/2 cup almond flour

1 large whole egg

1/2 teaspoon pure almond extract

1 large egg yolk

1 tablespoon heavy cream, or milk

1 pound red cherries, picked over, stemmed and pitted

Preparation

Heat oven to 425 degrees. Line a clean work surface with parchment, and sprinkle lightly with flour. Roll out puff pastry to an 1/8-inch thickness, keeping square shape. Roll up the edges, making a border of crust. Transfer the parchment and crust to a baking sheet, and chill until firm, about 30 minutes.

Place butter, 1/3 cup sugar, almond flour, whole egg, and almond extract in a medium bowl; mix until well combined.

Prick entire surface of chilled crust with a fork. In a small bowl, combine egg yolk and heavy cream; brush mixture on the surface and edges of the crust. Using an offset spatula, spread the almond mixture evenly in an 1/8-inch-thick layer over bottom of the crust, and chill 15 minutes more.

Spread cherries in a single layer over the almond mixture. Bake tart 15 minutes.

Sprinkle remaining 4 teaspoons sugar over tart; continue baking until edges turn deep-golden brown, 5 to 10 minutes. Transfer to a wire rack to cool. Serve the tart warm or at room temperature.