Prepare the Pate Brisee (Pie Dough)
1. Place flour, salt and sugar in the bowl of a food processor and pulse to combine
2. Add the chilled and cubed butter and pulse until it looks like a course meal
3. Continue pulsing and slowly add water at a slow stream and process just until the dough comes together
4. Remove the dough from the food processor onto a lightly floured work space and knead the dough until fully combined
5. Divide dough in half and wrap each piece and refrigerate for 30 minutes
makes 2 9" single crust pies or 1 9" double crust pie

Prepare the Frangipane (Almond Cream)
1. Cream together the almond paste, butter and sugar until smooth
2. Add the eggs to the almond paste mixture one at a time and mix until fully combined
3. Add the flour and beat until combined
4. Refrigerate until ready to use

Assemble The Cherry Almond Tart
1. Prepare the pie dough and allow it to chill for 30 minutes
2. While the dough is chilling, prepare the frangipane and scoop into a pastry bag; refrigerate until ready to use 
3. Preheat the oven to 350 degrees F and set aside a rectangle tart pan or a 9 inch round tart pan
4. Roll out pie dough on a lightly floured surface into a 12 inch round for a  9" round tart or roll out into a 13 x 9 inch rectangle for a 11"x7" rectangle tart pan
5. Press the pie dough into the tart pan and shape the dough to the bottom and sides of the pan, remove any access dough from the top
6. Spread or pipe a thin layer of frangipane on the base of the dough and neatly
place the pitted cherries cherries to cover the layer of frangipane.
7. Roll out the remaining pie dough out into ⅛” thick sheet and cut thin strips to create a lattice on top
8. Egg wash the top of the crust and sprinkle with cinnamon sugar
9. Bake the Cherry Almond Tart for 30-45 minutes or until filling is baked and crust on top is golden
9. Serve warm & Enjoy!  

Cinnamon Sugar
Combine one tablespoon of  cinnamon and one tablespoon of sugar and stir to combine

Egg Wash
Whisk together one egg and two tablespoons of  water