Sour Cherry Tart with Almond Meringue

Name: Sour Cherry Tart with Almond Meringue
Yield: Makes one 25 cm tart, 8-10 servings
Cuisine: American
Ingredients: One 25 cm tart crust made from French-Style Cookie Dough spread with a double batch of (almond) Nut Biscuit Batter, fully baked; 3 medium egg whites; Pinch of salt; 2 tablespoons water; 2 tablespoons cornflour; 100 g caster sugar; 65 g sugar; 85 g flaked almonds; ¼ teaspoon almond extract; 900 g sour cherries, rinsed, stemmed, and stoned

Preparation info

Makes one 25 cm tart,
8-10
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

Cherries and almonds are an easy flavour combination; they’re botanically related, though distant cousins, and the perfume of almonds is a perfect complement to the tartness of sour cherries. Where I live in New York City, sour cherries are available for only a few weeks in mid- to late July; out of season I like to use sour cherries that come packed in water in a 675g jar. See Variations at the end of the recipe for using these.

When baking the cookie dough crust, don’t let the nut