Cherry and Pistachio Frangipane Tart

Ingredients

• About 22 ounces whole sweet cherries
• For the tart shell:
• 1/2 batch Old-Fashioned Flaky Pie Dough or Flaky and Crisp Gluten-Free Pie Crust
• For the frangipane:
• 1 1/2 ounces unsalted butter, brought to about 70°F
• 3 1/2 ounces Homemade Pistachio Paste
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1 large egg, brought to roughly 70°F
• 1 ounce heavy cream, brought to roughly 70°F
• For the Egg Wash:
• 1 large egg
• 1 large yolk
• 1/2 ounce heavy cream
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• To Serve:
• Cherry Pit Whipped Cream or pistachio whipped cream, optional

Directions

1. Start by pitting the cherries, then halve them. Once prepped, the fruit should weigh approximately 10 ounces or 285g; tuck it into an airtight container and refrigerate for up to 24 hours (see note). If you want to use the pits for Cherry Pit Whipped Cream, set them aside now; the pits and cream need at least 4 hours together before whipping, and you can do that last bit while the baked tart cools.
2. Make the pie dough according to its recipe. Once the dough has been divided in half, or, for a half batch, once the final fold is finished, roll it out to a 12-inch round. Use a knife to neaten any uneven edges, then settle the dough into a stainless steel tart ring or tart pan, 9- or 10-inch, sitting on a half-sheet pan (see note). Gently press the dough into the lower corner of the pan so it sits snugly against the base and sides. Fold the outside edge down toward that bottom edge, building a double-thick side wall; use your fingertips to press and shape it so the layers seal. Cover the shaped shell loosely with plastic and chill for a minimum of 2 hours, or as long as 24 hours. When it is time to assemble and bake, set an oven rack in the lower-middle position and heat the oven to 400 degrees F (200 degrees C).
3. For the pistachio frangipane, put the butter, pistachio paste, and salt in the bowl of a stand mixer with the paddle attached. Mix on medium, stopping to scrape the bowl and paddle whenever they need it, until the mixture turns pale, soft, and creamy, about 5 minutes. Leave the mixer running as you add the egg, and beat until the filling is smooth; stream in the cream and mix until it disappears into the frangipane.
4. For the optional egg wash, put the egg, yolk, cream, and salt in a small bowl and whisk with a fork until the mixture is smooth and uniform. Brush it over the outside edge of the tart dough with a pastry brush. If you have extra, seal it in an airtight container and keep it in the refrigerator for up to 1 week for another pastry project.
5. Use a flexible spatula to scrape the pistachio frangipane into the prepared tart shell, then spread it level. Right away, lay the cherry halves over the top, tucking them in as tightly as you can.
6. Bake the tart for about 30 minutes, until it smells toasty, has puffed nicely, and the surface is lightly browned while the center still feels a little springy and soft. While the tart is still warm, run a butter knife around the outside to free the crust, then lift off the ring. Cool the tart about 15 minutes, then use an offset spatula to move it onto a cutting board. If you are not serving it warm, move it to a wire rack instead.
7. Slice with a sharp chef’s knife; if you like, add a dollop of Cherry Pit Whipped Cream or pistachio whipped cream to each piece. It is also lovely with any kind of ice cream. Wrap leftovers in foil or place them in an airtight container, then keep them at cool room temperature for about 2 days. If you want to warm slices again, put them in a 350 degrees F (180 degrees C) oven for a few minutes before serving.