Ingredients

Pastry:
- 1 3/4 cups all-purpose flour
- 1 Tbs sugar
- 1/4 tsp salt
- 8 Tbs cold unsalted butter, cut into small cubes
- 1/4 cup ice cold water

Sour Cherry Filling:
- 2 cups pitted sour cherries (fresh or frozen)
- 3 Tbs sugar
- 1 jar Cherry Shiso Jam

Frangipane:

- 3/4 cups almond flour + 2 Tbs all purpose flour
- 1/4 tsp almond extract
- 1/4 cups sugar
- 2 Tbs unsalted butter, softened
- 1 large egg

Egg Wash:

- 1 large egg beaten w/ 1 Tbsp water
- 2 Tbsp sugar

Directions

Make Pastry:
- Pulse the flour, sugar, and salt together in a food processor fitted with the blade attachment until combined.

-Add the butter & pulse until the mixture resembles coarse crumbs. (It's okay if there are a few large pieces of butter.)

-Drizzle in 2 tablespoons of the ice water & pulse until dough is crumbly in texture but holds together when squeezed. If the mixture is dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time.

- Turn the dough out onto a piece of plastic wrap. Flatten into a disk and wrap completely in the plastic wrap. Refrigerate for 30 minutes to 1 hour.

Make Filling:

-In a bowl toss together the cherries, sugar and Cherry Shiso jam , making sure to coat all the cherries.

Make Frangipane:

- In a small bowl, mix together the almond flour, sugar, and all-purpose flour.

-Add the butter, almond extract & egg; mix with a spatula until smooth.

Assemble:

-Preheat oven to 375°F.

-Unwrap the dough and place it between two pieces of parchment paper. Roll the dough into a 12-inch round about 1/8-inch thick. Slide the parchment and the dough onto a baking sheet and remove the top layer of parchment.

-Spread the frangipane over the rolled out dough

-Places the cherries on top of the frangipane leaving at least a 2-inch border of crust.

-Fold the crust over top of cherries. Brush the crust with the beaten egg wash. Sprinkle with sugar around crust. 

-Bake until the crust is golden, about 40 to 45 minutes. Allow to cool completely before serving.

**We suggest serving with a large scoop of vanilla ice cream.**

*** The dough can be made up to two days ahead and refrigerated, or it can be frozen for up to two months. ***