Yield: Yields enough dough for two 9-1/2-inch tarts.
This tart has everything going for it: a silky custard, sweet cherries, and a crunchy almond topping. This tart dough is more like a cookie dough because the butter gets mixed with the sugar instead of being left in pieces. Blind baking the tart shell keeps the bottom crust from getting soggy. This recipe makes enough for two crusts; divide the dough and freeze half for future use (defrost it in the refrigerator overnight before rolling it out).
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I love all things fine cooking so I guess that compelled me to review this tart which was not very tasty at all. Could have been the fact that I used frozen cherries- thawed them out but the whole texture changes. And just not much custard at all. The crust is very good though.
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