Fresh Cherry Tart

To prepare the fresh cherry tart, the first thing to do is make the shortcrust pastry. In a mixer bowl, add flour, lemon zest 1, cubed butter 2, and powdered sugar 3.

Then add the yeast 4, salt 5, and the slightly beaten egg 6.

Run the mixer until you obtain a homogeneous consistency 7, then transfer it to a work surface and knead quickly, just enough to compact the pastry 8. Wrap the obtained dough in plastic wrap 9 and let it rest in the refrigerator for an hour.

In the meantime, pit the cherries 10 and transfer them to a bowl. Add the sugar 11, lemon zest 12, and mix well.

Cover with plastic wrap 13 and let it macerate until the pastry is ready. At this point, retrieve the dough from the fridge and roll it out using a little flour 14: you should achieve a thickness of about 0.16 inches 15.

Using a 2.75-inch cookie cutter, cut out a disk of pastry 16. Take a cherry (remember to save the maceration juice, as it will be needed later) and place it in the center of the disk 17. Lift the edges to enclose it inside 18.

and work with your hands to obtain a spherical shape 19. Repeat the operation until you run out of cherries; you can re-knead the pastry scraps and roll them out again before cutting. Once you have made the balls 20, place them inside a mold that is 8 inches at the top and 7 inches at the base.

Once you have filled the entire mold 22, brush the tart with the maceration juice 23 and garnish with almond flakes 24.

When you have spread them across the surface 25, bake the fresh cherry tart in a preheated static oven at 356°F for 30 minutes on the middle shelf. Once baked 26, let it cool before removing from the mold and serving it 27.