Rustic Cherry Tart

• 1 frozen puff pastry from standard package, 17 1/4 ounces, thawed
• 5 tablespoons unsalted butter room temperature
• 1/3 cup sugar
• 1/2 cup almond flour
• 1 whole egg
• 1/2 teaspoon almond extract pure
• 1 large egg yolk
• 1 tablespoon heavy cream or milk
• 1 pound cherries picked over, stemmed and pitted

1. Heat oven to 425 degrees. Line a clean work surface with parchment, and sprinkle lightly with flour. Roll out puff pastry to an 1/8-inch thickness, keeping square shape. Roll up the edges, making a border of crust. Transfer the parchment and crust to a baking sheet, and chill until firm, about 30 minutes.
2. Place butter, 1/3 cup sugar, almond flour, whole egg, and almond extract in a medium bowl; mix until well combined.
3. Prick entire surface of chilled crust with a fork. In a small bowl, combine egg yolk and heavy cream; brush mixture on the surface and edges of the crust. Using an offset spatula, spread the almond mixture evenly in an 1/8-inch-thick layer over bottom of the crust, and chill 15 minutes more.
4. Spread cherries in a single layer over the almond mixture. Bake tart 15 minutes.
5. Sprinkle remaining 4 teaspoons sugar over tart; continue baking until edges turn deep-golden brown, 5 to 10 minutes. Transfer to a wire rack to cool. Serve the tart warm or at room temperature.

pastry, sugar, almond flour, egg, almond, egg yolk, heavy cream, cherries

Taken from www.yummly.com/recipe/Rustic-Cherry-Tart-1671239 (may not work)