Cherry Almond Shortbread Crumble Tart

Instructions

1. *You will need an 10" springform pan.

2. Preheat the oven to 350°F.

3. Whisk together the salt and flour in a medium sized bowl and set aside.

4. In a stand mixer with the paddle attachment, beat the butter and sugar together on medium/high speed for about 5 minutes until light and fluffy, stop the mixer and scrape the bottom and sides of the bowl a few times.

5. Add the almond extract and mix until fully incorporated. Reduce the speed to low and slowly add the dry ingredients, scraping the bowl a couple of times. Only mix until the ingredients have just come together and the dough is still crumbly so it is easier to distribute in the pan.

6. Set aside 3/4 cups of the dough and spread the rest out in the bottom of the pan. Once the dough is evenly distributed in the pan, lightly press the dough into place so it covers the bottom and slightly up the sides of the pan.

7. Bake for about 25 minutes until the shortbread dough puffs up and is a warm golden color all over. While the tart shell bakes, add the almonds to the 3/4 cup of remaining dough and use your fingers to smash the dough and almonds together into a crumble topping. Place the crumble top in the refrigerator until ready to use.

8. While the shell bakes, pit and halve the cherries and place in a bowl. Toss with the lemon juice, lemon zest and sugar and set aside.

9. Roll out the almond paste until it is a round nearly the size of the 10" springform pan. It is very pliable and easy to shape, but can get a little sticky.

10. Once the tart shell has baked and cooled slightly, layer the rolled almond paste directly on top of the shell (this creates a barrier between the fruit and the shortbread base, keeping it from getting too soggy).

11. Then top with the cherries, followed by the almond crumble topping.