- For the dough
- 200 grams Pastry flour
- 100 grams almonds (peeled, finely grated)
- 1 Tbsp cornstarch
- 1 pinch salt
- 80 grams sugar
- 125 grams butter (cold)
- 2 egg yolks
- 2 Tbsps Whipped cream (as needed)
For the dough: Blend all ingredients in food processor with gauge and process to crumbs, earthing up on the work surface and quickly to a smooth dough knead together. (If appropriate, knead in some cream, if the dough is too dry) Wrap in cling film and set one hour cool.
For the filling: Rinse and pit cherries and add to saucepan with sugar. Heat while stirring and lightly simmer uncovered for 10-15 minutes.
Rinse and zest lemon. Add lemon zest and cloves to cherries.
Roll out dough between two sheets of foil to 2-3 mm (approximately 1/8 inch) thin and use to line tart tin. Cut off protruding dough, roll into rectangle and cut into strips.
Distribute cherry filling on dough and cover with lattice of dough strips. Mix egg yolk with cream and use to coat dough. Bake in preheated oven at 180°C (approximately 350°F) for about 45-50 min. Remove pie from oven, let cool and serve dusted with powdered sugar.