Huguenot Torte Recipe

• 1/2 cup jarred pitted sour cherries, plus 1/2 cup liquid
• 1 tablespoon plus 3/4 cup sugar
• Salt
• 1 large egg
• 1 teaspoon lemon juice
• 1/3 cup hazelnuts, skinned, toasted, and coarsely chopped (see notes)
• 1/2 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 cup creme fraiche (optional)

1. Bring cherries, cherry liquid, 1 tablespoon sugar, and pinch of salt to boil in a small saucepan. Reduce heat to medium and simmer until liquid is thick and syrupy, 8 to 10 minutes. Transfer to plate and cool to room temperature.
2. Meanwhile, adjust oven rack to middle position and preheat oven to 325 F. Grease 9-inch pie plate.
3. Beat egg, lemon juice, and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy, about 1 minute. Gradually beat in remaining 3/4 cup sugar and beat until mixture is thick and pale yellow in color, 1 to 2 minutes.
4. With rubber spatula, fold in cherries and hazelnuts. Fold in vanilla, flour, and baking powder and pour into prepared pie plate.
5. Bake 45 minutes, until sunken and crusty. Serve warm with (optional) creme fraiche.

sour cherries, sugar, salt, egg, lemon juice, hazelnuts, vanilla, flour, baking powder, crueme fraueeche

Taken from www.seriouseats.com/recipes/2011/02/huguenot-torte-dessert-recipe.html (may not work)