For the crust:
In a food processor, using the dough blade, pulse the flour, butter, salt, vanilla powder and sugar until combined and dough resembles course grains of sand. With the food processor running slowly add the ice water until dough forms a ball. Remove the dough from the processor and form into a smooth ball. Wrap in plastic wrap and place in the refrigerator for at least 1 hour.
For the filling:
In a large saucepan over medium heat combine the cherries, sugar, cornstarch, cayenne, ginger, lemon zest and cinnamon. Stir until the sugar is melted and mixture begins to simmer. Let simmer for about 3 minutes stirring occasionally. Remove from heat and stir in the almond extract. Cool to room temperature and stir in the almonds. Mixture should be thickened and not runny.
Preheat the oven to 425°F.
Lightly flour a piece of parchment paper and roll the dough into an approximately 14-inch round. Gently pour the filling into the center of the dough, leaving about 2 1/2-inch border. Fold the dough around the top of the cherries, pinching the sides so that all of the mixture is intact and does not leak out. Gently lift the parchment paper and tart onto a baking sheet. Brush with egg wash, sprinkle with 1 Tablespoon sugar and garnish with sliced almonds. Bake 40-45 minutes until crust is golden brown and center is bubbly. Let cool and serve.
Recipe from: 37 Cooks
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