Cherry tart

Preparation

Baking Directions:

In the workbowl of a food processor, combine the flour, sugar, cornmeal and salt.

Pulse to combine.

Add the butter, toss carefully with your hands to coat the butter cubes in flour.

Pulse in the food processor several times until the mixture resembles coarse oatmeal.

Add the egg and 2 tablespoons of the milk, cream or water, and pulse until the dough begins to come together in a ball.

Add the additional tablespoon of liquid if needed until the dough comes together.

Transfer the dough to a lightly floured work surface and knead it briefly to shape it into a disk about 5 inches across.

Wrap in plastic and refrigerate at least 1 hour or overnight.

Using a lightly floured rolling pin, roll the dough into a shape a ½ inch wider than the tart pan you are using.

Loosely fold the dough in half and transfer it to the tart pan.

Line the pan with the dough, being careful not to stretch the dough.

Trim any excess dough from the rim of the pan, leaving a blunt neat edge.

Gather the trimmings into a ball (it should be about the size of a pingpong ball).

Wrap the tart and the small ball of dough in plastic and refrigerate for 1 hour and up to 2 days.

Heat to 375 degrees.

Remove the tart pan from the refrigerator, and spread the marmalade evenly over the crust.

Grate the chilled ball of pastry onto the filling, and sprinkle the almonds over the top.

Bake on a rack in the center of the oven until the pastry is golden, the filling is bubbly and the almonds are toasted, 40 to 50 minutes.

Transfer to a wire rack to cool.

When the tart is completely cool, dust with confectioners' sugar.

Serve at room temperature.