This recipe is from my favorite Christine Ferber's book's Mes Tartes, which I refer a lot each time I want to make sweet or savory tart. Recipe in her book uses almond frangipane for the filling, and almond praline for the pastry. But, I wanted something a little bit different, so I made it using pistachio frangipane, and hazelnut praline (I couldn't find pistachio praline) for the pastry. Imagine if I can find pistachio praline, must have been indescribably delicious. Hope you'll like it.
Cherry Tart With Pistachio Frangipane, Meringue and Crunchy Almonds
Recipe adapted from Christine Ferber's Morello Cherry Tart With Crunchy Almonds
300 grams rich flaky pastry with pistachios and praline paste, recipe follows
500 grams pistachios frangipane, recipe follows
750 grams pitted fresh cherry
20 whole fresh cherries, to decorate (optional)
1/2 tbs confectioners' sugar, for springkling (optional)
For the crunchy almonds
100 grams slivered almonds
100 grams confectioners' sugar
1 egg white
For the meringue
3 egg whites
130 grams extra-fine sugar
The day before planning to make this tart, make the rich flaky pastry.
The following day, grease a 10 inches tart pan with butter. Set aside.
Roll out flaky pastry to 13 inches in diameter, and little more then 1/16 inch thick. Transfer onto prepared tart pan. Trim off the exces. Using a fork, prick all over the bottom, cover with plastic - refrigerate at least 30 minutes.
Preheat oven to 350 F
Blind bake tart shell for 15 minutes. Remove from oven and let it cool.
When tart shell is cooled, filled with pistachio frangipane. Arrange cherries on top, pressing them slightly into the frangipane. Bake tart in the middle rack for 45 minutes until the edge of the crust is lightly golden. Remove from oven and cool it down.
Lower the oven to 325F.
Prepare the meringue. Using electric mixer with medium speed, beat egg whites until foamy. Slowly in a steady stream add the sugar, increase the speed to medium high, and continue to beat until the whites are firm. Transfer into pastry bag with a large pain tip.
In a small bowl, gently mix slivered almond, confectioners' sugar, and egg white.
Pipe the meringue onto cooled tart, distribute almonds mixture on top. Bake for 15 to 20 minutes until the meringue and almonds are crunchy and golden color. Remove from oven, un mold, and place it on a wire rack to cool down completely before serving.
Rich Flaky Pastry With Praline Paste and Pistachio
250 grams pastry flour
25 grams finely ground pistachios
2 grams salt
90 grams confectioners' sugar
150 grams softened butter
1 egg, lightly beaten with fork
15 grams praline paste, or ground caramelized almonds
5 grams vanilla sugar
Sift flour, ground pistachio, and salt onto kitchen counter top. Make a well in the middle.
Using rubber spatula, or wooden spoon, beat butter, confectioners' sugar, praline paste, and vanilla sugar until creamy. Transfer this mixture into the well. Gather the flour a little at the time toward the center by rubbing the mixture between your fingers until form a coarse meal. When you are done, make another well, pour beaten egg int the middle. incorporate this mixture together by bringing flour mixture toward the center. Now, lightly knead the dough, just enough to bring them together, make sure that you don't overwork it. Form the dough into a ball, wrap with plastic, then refrigerate overnight, or at least 3 hours.
150 grams softened butter
120 grams confectioners' sugar
150 grams ground pistachios
60 grams flour
Mix flour and ground pistachio together. Set aside.
Using electric mixer with paddle attachment, cream butter and sugar on medium to medium high speed until light and creamy. Add eggs, continue to beat for about 30 seconds. Lower the speed to the lowest setting. Add flour - pistachio mixture, mix just until incorporated.