Cherry Tart

• 2 cups all purpose flour
• 1 cup sugar
• 1 teaspoon salt
• 1 cup unsalted butter chilled, 2 sticks cut 1/2" c
• 1 egg
• 1 cup cherry preserves
• sweet cherries 1 cup chopped dried Bing, abt 2 1/2 oz
• 1 teaspoon grated lemon peel
• 1 teaspoon almond extract
• 1 cup natural pistachios unsalted, chopped
• 1 egg
• 2 tablespoons whole milk
• 2 tablespoons sugar

1. For Crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
2. For Filling: Position rack in bottom third of oven and preheat to 325 degrees. Mix preserves, chopped cherries, peel, and almond extract in medium bowl.
3. Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios.
4. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4-inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.
5. For Glaze: Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.
6. Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)

flour, sugar, salt, unsalted butter, egg, cherry preserves, sweet cherries, almond, natural pistachios, egg, milk, sugar

Taken from www.yummly.com/recipe/Cherry-Tart-1650799 (may not work)