Orange And Cherry Frangipane Tart

• 2 None refrigerated pie crusts
• 7 tbsp butter, at room temperature
• 2/3 cup sugar
• 1 None egg
• 1 tbsp finely grated orange peel
• 1 cup ground almonds
• 1/4 cup flour
• 11 oz frozen pitted cherries, thawed
• 2 tsp cornstarch

1. With a baking pan on center shelf, preheat oven to 400u0b0F. Use pie crusts to line bottom and sides of a 1 inch-deep, 13 x 4 inch rectangular tart pan with a removable bottom, trimming as necessary. Trim edges; refrigerate for 30 mins.
2. Line crust with parchment paper; fill halfway with dried beans. Place tart pan on preheated pan; bake tor 10 mins. Remove beans and paper; bake for 5-8 mins or until pastry is golden. Cool on a wire rack. Reduce oven temperature to 350u0b0F.
3. Beat butter, sugar, egg and orange peel in a medium bowl with an electric mixer until light and fluffy. Stir in almonds and flour. Spread mixture into tart crust. Toss cherries in cornstarch. Press cherries into almond mixture.
4. Bake for 35-40 mins or until golden and firm to the touch. Cool on a wire rack.

butter, sugar, egg, ground almonds, flour, cherries, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/25886 (may not work)