Cherry Almond Crumble Tart

• 1 Basic Flaky Crumbly Tart Crust - Pate a Sucre
• 1 Cherry compote
• 60 grams Unsalted cultured butter (or unsalted butter) brought to room temperature
• 60 grams Sugar (powdered sugar)
• 1 Egg (brought to room temperature)
• 60 grams Almond flour (sifted)
• 10 grams Cake flour sifted
• 1 tsp Kirsch
• 45 grams Unsalted cultured butter (or unsalted butter)
• 45 grams Sugar (fine granulated sugar)
• 30 grams Almond flour (sifted)
• 30 grams Cake flour, sifted
• 1 Powdered sugar (non-melting type)

1. Do this step the day before.
2. Make the cherry compote.
3. Make the tart dough and let chill overnight.
4. Roll the chilled dough to 3 mm thickness and line the tart pan with the dough.
5. For the dough, please refer to
6. To prevent the crust from expanding, poke many holes in the bottom with a fork.
7. Chill in the refrigerator for an hour to prevent shrinkage.
8. (Crumble dough) Put the cold butter and other ingredients in a bowl.
9. Use your hand to crumble up the butter while coating it in the dry ingredients.
10. When it is all crumbly, put in the refrigerator to chill until ready to use.
11. Line the chilled tart crust with kitchen parchment paper and fill with pie weights.
12. Bake in an oven preheated to 180C for 12 minutes.
13. Take it out of the oven, remove the weights, and bake for an additional 5 minutes until the bottom is baked.
14. Let cool in the tart pan.
15. It won't be cooked through, as it will be baked again later.
16. If it happens to expand, use the back of a spoon to smooth it down while it's still hot.
17. (Almond cream) Bring the butter to room temperature.
18. Put the butter in a bowl and sift the powdered sugar into the bowl.
19. Mix with a whisk until smooth.
20. Add the well-beaten egg in five portions, mixing well with each addition.
21. Please bring the egg to room temperature before using.
22. If you use a cold egg, it will separate.
23. If it happens to separate, add a bit of almond flour and mix.
24. Next, add the kirsch and mix well.
25. Sift the almond flour into the bowl and mix.
26. Then, sift the cake flour into the batter and mix.
27. It's ready when evenly combined.
28. If there's air in it, it will cause it to expand while baking, so try your best not to whip it.
29. Once the tart crust has completely cooled, fill with half of Step 13 and smooth with a rubber spatula.
30. Carefully press a generous portion of the well-dried cherries slightly into the batter.
31. Top the cherries with the remaining almond cream and smooth with a rubber spatula.
32. Sprinkle the top of the tart with the chilled crumbles.
33. Bake in an oven preheated to 180C for 40 minutes.
34. Once baked, let cool in the tart pan.
35. Once completely cooled, remove from the pan.
36. Once cooled, use a tea strainer to dust powdered sugar over the top.
37. I had some leftover cherries, so I used a few to top the tart.
38. It's even more delicious if you let it sit for at least half a day before eating.
39. It's also delicious when chilled in the refrigerator.

crust, compote, butter, sugar, egg, almond flour, flour, butter, sugar, almond flour, flour, sugar

Taken from cookpad.com/us/recipes/145379-cherry-almond-crumble-tart (may not work)