Cherry-Berry Tart

• 1 cup blanched slivered almonds
• Basic tart dough (see recipe)
• 1 cup half-and-half
• 1 2-inch vanilla bean, split lengthwise
• 1/4 cup sugar
• 4 egg yolks
• 1 tablespoon kirsch, or other cherry-flavored brandy
• 1 tablespoon flour
• 4 cups cherries, pitted and halved
• 1 cup sugar
• 4 peaches, peeled, pitted and quartered
• 1 cup blueberries

1. For the crust, place the almonds in a food processor and pulse until the almonds are finely ground.
2. Add the rest of the dry ingredients and follow the instructions in the first step of the tart-dough recipe as above.
3. Proceed with the dough's second step.
4. To make the custard, combine the half-and-half, the scraped seeds from the vanilla bean, sugar, egg yolks, kirsch and flour and whisk well.
5. Refrigerate.
6. To make the fruit, toss the cherries with 1/2 cup of sugar and set aside.
7. Toss the peach slices with the remaining sugar and set aside.
8. Preheat the oven to 350 degrees.
9. To assemble the tart, roll out the dough and fit into a 12-inch tart pan.
10. Prick the dough lightly with a fork.
11. Arrange the peach slices in concentric circles beginning at the outer edge of the tart and moving toward the center until all the slices have been used.
12. Mound the blueberries in the center of the tart and sprinkle the cherries over all the fruit.
13. Gently pour the half-and-half mixture over the fruit; the mixture will not cover the fruit, but it should be evenly dispersed throughout the tart.
14. Bake until the custard is set, 45 to 50 minutes.

blanched slivered almonds, vanilla bean, sugar, egg yolks, tablespoon kirsch, flour, cherries, sugar, peaches, blueberries

Taken from cooking.nytimes.com/recipes/9302 (may not work)