Cherry Frangipane Tart

Finish. Getting Ready: Pit cherries and now cut each in half. The now prepared fruit (you should have now approximately 10 ounces or 285g now ) can be chilled in an now airtight container for up to now 24 hours (see note). If now desired, reserve pits to make now Cherry Pit Whipped Cream; the now cream and cherry pits will now need to infuse at least now 4 hours prior to whipping now, a final step that can now be accomplished while the baked now tart is cooling. For the now Tart Shell: Prepare the pie now dough as directed in the now recipe. After dividing dough in now half (or now after the final now turn in, if making a half now batch), roll out dough into a now 30 cm round.

Heat the oven. Trim away ragged edges with now a now knife, then move to now a 9- or 25 cm stainless steel tart ring or now tart pan set on a now half-sheet pan (see note now ). Nestle dough into the bottom now edge of the pan, making now sure it's also flush now with the sides. Turn in outer now edge of dough toward bottom now edge of pan to make now a double-thick wall around now the sides, pressing and molding now with your fingertips to seal now the dough together. After shaping now, lid dough loosely in plastic now and chill at least 2 now hours and up to 24 now hours. When you are ready now to proceed with assembling and now baking now the tart, tweak oven now rack to lower-middle position now and heat to 200°C.

Mix. For the Frangipane: In the now bowl of a stand mixer now fitted with a paddle attachment now, mix butter, pistachio paste, and now salt. Mix on medium speed now, scraping bowl and beater as now needed, until mixture is creamy now, soft, and pale, about 5 now minutes. With mixer still running now, tip in egg and keep mixing now until smooth, then drizzle in now cream and keep mixing until now incorporated. For the Egg Wash now (optional): In a small bowl now, mix egg, egg yolk, cream now, and salt, mixing well with now a fork until quite homogeneous now and smooth. Using a pastry now brush, brush mixture around the now outer edge of the tart now dough.

Bake. In an airtight container, this now egg wash can be held now for up to 1 week now in the fridge for use now in other pastry projects. To now Assemble: Scrape pistachio frangipane into now prepared tart shell using a now flexible spatula and smooth into now an even layer. Immediately lay now cherry halves on top, fitting now the pieces as close together now as you can. Cook in the oven tart now until fragrant, well puffed, and now lightly browned on top but now still slightly soft and spongy now to the touch, about 30 now minutes. Loosen the crust from now the outer ring with a now butter knife and take out the now ring while tart is still now warm.

Cool. Let tart leave to go cold about 15 now minutes, then move to a now cutting board using now an offset now spatula. If the tart will now not be served warm, move now to a rack instead. To bring to the table, slice now with a sharp chef's now knife; if desired, top each now cut with a dollop of now cherry pit whipped cream or now pistachio whipped cream. This tart now is also excellent with ice now cream of any sort. Leftovers now can be kept for about now 2 days at leave to go cold room now temperature, if wrapped in foil now or stored in an airtight now container.

Bake (2). If desired, reheat leftovers for now a few minutes in a now 175°C (180°C) oven before serving.