Sour Cherry Tart with Almond Meringue

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

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

Ingredients

Americas
United States
Dessert
Pastry
Vegetarian
July
New York
Pie

Ingredients

Method