makes one 9½” tart
For the pastry-
1 cup all-purpose flour
1 cup white whole wheat flour
½ cup finely ground toasted almonds
1 teaspoon salt
1½ teaspoons sugar
2 sticks cold unsalted butter, cut into small pieces
4-6 tablespoons ice cold water
In the bowl of a food processor fitted with the blade attachment, pulse the flours, ground almonds, salt, and sugar. Add the cold butter pieces, pulsing until the mixture resembles coarse crumbs with some larger pieces. Transfer the flour/butter mixture to a large mixing bowl. Add 4 tablespoons of the ice water, a tablespoon at a time, tossing the mixture with your fingers until the dough just starts to hold together. (You may need the full 6 tablespoons of water.) Gather the dough together, divide it in half, and wrap each portion of dough in plastic wrap. Refrigerate for at least 30 minutes before rolling out. Roll one portion of dough into a circle, about 12” in diameter. Fit the dough into a lightly buttered and floured 9½” x 1½” tart pan with removable bottom. Fold the excess along the top edge of the pan to create a rim. Place the pastry-lined pan in the freezer for 30 minutes, until firm. Retrieve the second portion of dough (the top crust) from the fridge and roll it into a circle, about 10” in diameter. You can cut 1” strips if you wish to make a lattice or cut out decorative shapes with small cookie cutters. Refrigerate your top crust while you prepare the filling.
Preheat the oven to 425 degrees F.
For the filling- (adapted from Kate Lebo)
1 pound fresh sour cherries, rinsed and pitted (you should have 2½ cups)
1 pound fresh apricots, rinsed, halved, pitted, cut in fourths (you should have 2½ cups)
zest and juice from one small orange
3 dashes of orange or cherry bitters
½ teaspoon vanilla extract
1 cup packed dark brown sugar (if the apricots are very tart, add one addtl. tablespoon of brown sugar)
pinch of salt
¼ teaspoon ground cardamom
4 tablespoons cornstarch or tapioca flour
egg wash made from 1 egg beaten with 1 tablespoon milk or cream
coarse sanding sugar for sprinkling
Place the cherries and apricots in a large mixing bowl. Add the zest, juice, bitters, and vanilla to the fruit. In a medium bowl, whisk together the brown sugar, salt, cardamom, and cornstarch OR tapioca flour. Retrieve the tart pan from the fridge and place it on a parchment lined baking sheet. Add the sugar/spice/thickener mixture to the fruit; use a rubber scraper to thoroughly combine. Pour the filling into the tart pan. Retrieve the top crust (lattice strips or cutouts) from the fridge and place over the filling. Brush with the egg wash and sprinkle with coarse sanding sugar.
Place the tart in the freezer for ten minutes to set the pastry. Cover the edges of the tart with aluminum foil strips. Place the tart on the bottom rack of the preheated oven. Bake for 15-20 minutes, just until the crust begins to turn golden. Move the baking sheet to the middle rack of the oven and reduce the oven temperature to 375 degrees F. Bake the tart until juices bubble around the edges and through the center, about 40-45 minutes. (If the top crust is getting dark, place a sheet of parchment paper on top of the tart.) Set on a cooling rack to cool completely before removing outside ring of tart pan.