Cherry-Almond Tart

Preheat oven to 180 °C.

Combine the flour, sugar, and salt in the bowl of a tabletop mixer fitted with the paddle attachment. Add the butter and beat on low speed until the butter crumbles into very small pieces. Add the almond extract and the water and mix on low speed just until the dough sticks together.

Transfer onto a well-floured work surface and roll out to a 12-inch circle. Transfer to a 10-inch tart pan with a removable bottom. Trim the excess dough that is hanging outside the pan and press into the sides of the pan and into any thin areas. Freeze at least 1 hour up to 1 month. (It’s a great idea to make a few of these and keep them handy in the freezer.)

Combine all of the ingredients in a small bowl and mix well. Place in the refrigerator until ready to use. This streusel can be made in larger batches and stored in an airtight container in the freezer and added to cakes and muffins.

Combine the butter and sugar in the bowl of a tabletop mixer fitted with the paddle attachment and beat until incorporated. Add the eggs, vanilla, and almond extract and beat until incorporated. Combine the almond flour with the lemon zest and salt in a mixing bowl. Whisk together. Add to mixer and beat until incorporated.

Pierce the bottom of the tart shell with a fork. Bake on the center rack of the oven for 30 minutes.

Spread the apricot jam on bottom of crust and top with the almond filling. Arrange the pitted cherries on top of the almond filling. Top with streusel. Bake 40-45 minutes.

Transfer the tart onto a cooling rack and allow to cool to room temperature before removing from tart pan. Serve with whipped cream, ice cream, or dusted with confectioner’s sugar.