Cherry And Almond Tart

• 1 None refrigerated pie crust
• 8 tbsp (1 stick) butter, chopped, at room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 None eggs
• 1 cup ground almonds
• 1/2 cup flaked coconut
• 2 tbsp flour
• 9 oz cherries, pitted
• None None Powdered sugar, whipped cream, to serve

1. Preheat the oven to 400u0b0F. Lightly grease a 9-inch tart pan with removable bottom. Place on a baking pan.
2. Place pie crust in tart pan; trim edges. Refrigerate for 15 mins.
3. Line crust with parchment paper. Fill with dried beans or rice. Bake for 10 mins. Remove paper and filling. Bake further 5 mins. Cool slightly. Reduce oven to 350u0b0F.
4. Beat butter, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Gently fold in ground almonds, coconut and flour. Spoon filling into cooled crust. Cover with cherries.
5. Bake for 30-35 mins until golden and firm. Cool in pan on a wire rack. Dust with powdered sugar and serve with whipped cream.

crust, butter, sugar, vanilla, eggs, ground almonds, flaked coconut, flour, cherries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/25748 (may not work)