Makes 10 slices
Prep time: 25 minutes
Total time: 1 hour
For the tart
- 1 cup all-purpose flour
- ½ tsp sea salt
- ½ tsp plus 1/3 cup evaporated cane juice, divided
- 2 tbsp cold unsalted butter
- 2 to 4 tbsp ice water
- ¼ cup chopped almonds
- 3 tbsp almond paste
- ½ tsp fresh lemon juice
- 2 tbsp lemon zest
- 2 large eggs
- 1/3 cup buttermilk
- ½ tsp pure almond extract
- ½ tsp pure lemon extract
For the cherry compote
- ¾ cup pitted unsweetened frozen cherries
- 3 tbsp water
- 1 tbsp fresh lime juice
- 2 tbsp evaporated cane juice
- 1 tsp cornstarch
- 1 tsp Grand Marnier
Preparation:
- Preheat oven to 350 F.
- In a medium bowl, combine flour, salt, and ½ tsp evaporated cane juice.
- Incorporate butter using a pastry cutter until it’s pea-size.
- Add water, 1 tbsp at a time, mixing gently with a fork after each addition. Form dough into a ball and let it rest for 5 minutes; roll into a 12-inch circle and lightly press into a 10-inch tart pan.
- Purée almonds, almond paste, and remaining 1/3 cup evaporated cane juice in a food processor until nuts are finely ground.
- Add lemon juice, zest, eggs, buttermilk, and extracts and continue puréeing. Pour mixture into tart shell and bake for 20 to 25 minutes or until set. Cool on a wire rack.
- In a medium saucepan, combine cherries, water, lime juice, and evaporated cane juice. Bring to a boil over medium heat. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
- In a small bowl, combine cornstarch and Grand Marnier; stir into cherry mixture. Return to a boil and cook for 1 minute while stirring.
- Reduce heat to low and simmer for about 4 minutes or until thickened.
- Remove from heat and allow to cool completely. Top each tart slice with cherry compote immediately before serving.
