Cherry Almond Tart

• 1 cup flour
• 1/2 cup rice flour
• 2 tbsp sugar
• 6 tbsp (3/4 stick) cold butter, chopped
• 1 None egg, lightly beaten
• None None FOR THE FILLING
• 5 tbsp butter
• 1/3 cup sugar
• 1 None egg
• 3/4 cup ground almonds
• 1 tbsp flour
• 1 lb fresh cherries, pitted
• 2 tbsp apricot jam

1. Grease a 14 x 6-inch rectangular or 8-inch round tart pan with removable bottom.
2. Sift flours and sugar into medium bowl; rub in butter. Add egg and enough water (about 2 tsp) to make ingredients cling together. Knead dough on floured surface until smooth. Cover with plastic wrap; refrigerate 30 mins.
3. Roll pastry between sheets of parchment paper until large enough to line tart pan. Lift pastry into pan. Press into bottom and sides; trim edges. Lightly prick bottom with fork. Refrigerate 30 mins.
4. Preheat the oven to 400u0b0F.
5. Line pastry with parchment paper; fill with pie weights or dried beans. Place tart pan on a baking pan. Bake 10 mins. Remove paper and weights; bake another 10 mins or until pastry is lightly browned. Cool.
6. Reduce the oven temperature to 350u0b0F.
7. Meanwhile, for the filling, beat butter, sugar and egg in medium bowl with electric mixer until light and fluffy. Add almonds; beat until thick. Stir in flour. Spread filling into tart crust. Top with cherries, pressing gently into almond mixture.
8. Bake about 40 mins. Cool.
9. For the glaze, stir apricot jam and 1 tbsp water in small saucepan on low heat until mixture comes to a boil. Strain. Brush tart evenly with hot glaze.

flour, rice flour, sugar, cold butter, egg, filling, butter, sugar, egg, ground almonds, flour, fresh cherries, apricot

Taken from recipes-plus.com/api/v2.0/recipes/33585 (may not work)