4 cups milk
2 each vanilla beans
1 cup sugar
3/4 cup flour
6 each egg yolks
1 tsp salt
1 tbsp rum
1/4 lb butter
2 cups all purpose flour
2 1/2 cups almond meal
1 1/4 cup sugar
1/2 lb butter
2 each eggs
1 tsp almond extract
zest of one lemon
zest of one orange
1 1/2 cups dried cherries
1 bottle red wine
3/4 cup sugar
  • Pastry bags
  • pastry brush
  • tartlet pans or 9” cake pans
  • rolling pin
For the Pastry Cream
Scrape the vanilla bean and place in the milk. Bring to a boil.
Whisk the egg yolks with the sugar until pale. Add the flour and salt and whisk until incorporated. Slowly add the hot milk to the egg mixture while whisking and place the mixture back on the fire.
Cook over medium heat, stirring constantly until thick. Stir in the butter and rum and pour into a shallow pan.
Cover immediately with plastic wrap and refrigerate to set.
For the Dough
Combine all the dry ingredients in a large mixing bowl with the zest. Cut in the butter. Mix in the eggs and almond extract and mix until dough just comes together.
For the Cherry Filling
Combine the cherries and wine in a saucepan and simmer until the wine reduces by half. Add the sugar and continue to simmer until it becomes a thick syrup.
To Build
Place 3/4 of the dough into the bottom and sides of a tart pan. Fill with pastry cream and cherries. Cover with remaining dough.
Brush with egg wash (mix 1 egg plus 3 T water) and bake 30 minutes at 350 degrees. Let rest 20 minutes, at least.