Cherry Almond Tart

Instructions

1. Preheat oven to 400°F. Spray a 10 x 6 inch tart pan with removable bottom with nonstick cooking spray.
2. In a large bowl, whisk together the flour, cinnamon and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the sugar, ground almonds, then eggs. Work into a ball. Knead a few times in the bowl if necessary to bring the dough together. Divide in half.
3. Press half of the dough into the bottom and up the sides of the prepared pan. Bake for 10 minutes.
4. Roll the remaining dough between two sheets of waxed paper to ¼ inch thick. Put on baking sheet and freeze for 10 minutes.
5. Puree the preserves in a food processor, then spread on top of the crust.
6. Remove the top sheet of waxed paper from the chilled dough. Using a pastry wheel or pizza cutter, slice the dough into ¾ to 1 inch diagonal strips. Arrange on top of the preserves in a lattice fashion.
7. Beat the yolk with 1 teaspoon water and brush lightly on the lattice.
8. Place the tart in the oven and reduce the temperature to 350°F. Bake for 15 minutes. Remove from the oven; brush the edges with egg wash. Sprinkle almonds around the edge. Bake for 15 more minutes.
9. Cool for 15 minutes on a wire rack. Gently remove the sides and cool completely. Cut into squares to serve.