Cherry Almond Bakewell Tart

From the 2023 Johnson County Fair's
Cherry Bake-Off Grand Champion, Jennifer Dickie!!
(Sourced from a pamphelet from the fair)
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Makes 1 Tart

For The Tart Shell:
  • 1/2 Cup Softened Unsalted Butter

  • 1/3 Cup Confectioner's Sugar

  • 1/2 Teaspoon Kosher Salt

  • 1 Large Egg

  • 2 Cups All-Purpose Flour
For The Tart Filling:
  • 1 Large Egg White

  • 1/2 Cup Softened Unsalted Butter

  • 1/2 Cup Granulated Sugar

  • 2 Large Eggs

  • 2 Teaspoons Vanilla

  • 1/2 Teaspoon Salt

  • 1/4 Teaspoon Almond Extract

  • 2 Tablespoons All-Purpose Flour

  • 1 Cup Almond Flour

  • 3/4 Cup Cherry Jam

  • 1/4 Sliced Almonds

Directions: Tart Shell

Step 1
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioner's sugar, and salt at medium speed until pale and creamy for 2 to 3 minutes. Add egg and beat until combined.

Step 2
With mixer on low speed, gradually add flour, beating until just combined.

Step 3
Turn out the dough and shape it into a flat disc. Wrap in plastic wrap and refridgerate for at least 1 hour, but overnight is preferred.

Directions: Tart Filling

Step 1
On a lightly floured surface, roll the tart dough into a 12 inch circle. Carefully transfer the dough into a 9 inch fluted round tart pan with a removable bottom. Press the dough in lightly and with a paring knife, trim off the excess dough. Dock the bottom of the dough with a fork.
Refridgerate until firm, for at least 30 minutes.

Preheat the oven to 325 degrees.

Step 2
Top the dough with a piece of parchment paper, letting the edges of the paper extend over the edges of the pan. Add pie weights to and then bake until the edges are set, for at least 15 minutes. After baking, carefully remove the parchment paper and weights from the shell.

Step 3
Brush the bottom of the crust with egg white then bake until the surface of the crust is dry and lightly browned, or for about 15 more minutes. Let cool completely in the pan, then increase the over temperature to 350 degrees.

Step 4
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until light and creamy for 2 to 3 minutes. Add the eggs one at a time, beating well after each addition and stopping to scrape down the sides of the bowl.

With the mixer on low speed, gradually add both flours, beating until combined.

Step 5
Spoon the frangipane into a pastry bag and cut a 1/4 opening in the tip.
Spread the cherry jam in an even layer on the bottom of the prepared crust, then pipe the frangipane over the jam layer. Using a small offset spatula, smooth the frangipane. Top with almonds.

Step 6
Bake until the frangipane is set and just golden, for about 30 minutes. Let cool in pan for at least 20 minutes. Remove the tart from the pan and allow to cool completely on a wire rack.

Step 7
When ready to serve, whisk together 1/2 cup confectioners sugar with 1 tablespoon water or milk in a small bowl. Spoon this glaze into a small bag, cut an opening in the tip, and then pipe it over the top of the tart.








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