Sam Choy's Kitchen recipe: Cherry Tart

Sam Choy's Kitchen recipe: Cherry Tart

Makes 1-8" pie or 6-3" small tarts

6 Tbsp Sugar
¾ cup Butter, cubed
1¾ cup Flour, sifted
Pinch Salt
½ tsp Vanilla extract
1 ea Egg
Combine the sugar, butter, flour, salt, and vanilla extract in a mixing bowl and work the dough until it resembles a crumble.  Add the egg and mix until uniform dough is formed.  Chill for 30 minutes.  Roll out to 1/5 inch thick and line an 8" pie shell (if this is too much trouble you can easily buy one at your local grocery store).

6½ Tbsp Butter
¾ cup Powdered sugar
1 cup Almond, finely ground
½ tsp Almond extract
2 ea Egg

Cream the butter, sugar, almond, almond extract and add the egg one at a time. Mix well.  Fill the tart shell with this mixture ¾ to the top of the pie.

Bing/rainier cherries, pitted (as needed)

Top the pie with an even layer of the cherries and sprinkle powdered sugar on top.  Bake in a 350 degree F oven for 35-40 minutes for the 8" tart, 25 minutes for the smaller tarts.  Serve warm or chilled.