Ingredients:
Crust:
1/2 c. blanched almonds, finely ground
1 3/4 c. all-purpose flour
1/2 c. confectioners sugar
1/2 c. unsalted butter, chilled and cut into small pieces
1 egg, slightly beaten
Filling:
1 (21 oz.) cherry pie filling
2 Tbsp. orange juice
1 tsp. grated orange zest
Combine first 3 ingredients in bowl of food processor. Scatter butter on top; process just until mixture resembles crumbs. Add egg and process until dough gathers into a ball. Divide dough into two pieces, one slightly bigger than the other; shape into flattened disc. Wrap with plastic wrap and chill for 30 minutes.
In small bowl, combine pie filling, orange juice and zest. Preheat oven to 375°. On flour dusted board, roll out large disc of pastry into 11 inch circle and place in 9-inch tart pan with removable bottom; trim edges. Roll out smaller disc of pastry into 10 inch circle; cut into 10 (3/4 inch) wide strips for lattice top. Spoon filling into tart pan. Arrange strips in lattice pattern on top of filling; trim to fit. Gently press ends into pastry shell. Bake about 40 to 45 minutes until pastry is done or golden brown. Cool on wire rack 10 to 20 minutes. Remove side of pan; cool completely. Dust with powdered sugar.
[Credits]
