Streusel Tart with Pistachios & Cherries

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Streusel Tart with Pistachios & Cherries
From Dorie Greenspan & The Cook’s Book, Editor-in-Chief, Jill Norman

Note: To get a thick layer of streusel, you have to double the amount listed below. You might have a little left over.

Ingredients:

1 lb 2 oz (500g) fresh or thawed, frozen Morello cherries, pitted (about 3 cups)
6 1/2 tablespoons (80g) granulated sugar
Scant 10 oz (300g) pate brisee (tart dough)
10 oz (300g) fresh or thawed, frozen black cherries, pitted (about 2 cups)

Almond Pistachio Cream:

1/2 cup (50g) skinned pistachios
2 drops bitter almond extract
1/2 cup + 1 tbsp butter, cut into pieces
1 cup (125g) confectioners’ sugar
1 1/3 cups (125g) ground almonds
1 1/2 tablespoons (12.5g) cornstarch
1 tablespoon Kirsch
2 eggs
2 1/2 tablespoons (25g) skinned pistachios, crushed
1/2 cup pastry cream or 2/3 cup crème fraiche

Streusel:

3 1/2 tablespoons (50g) butter, at room temperature
1/4 cup (50g) granulated sugar
1/2 cup (50g) ground almonds
6 1/2 tablespoons (50g) pastry flour
Pinch of ground green cardamom
Pinch of salt (fleur de sel)

Preparation:

Toss the Morello cherries with the sugar in a bowl, then let macerate overnight. The next day, an hour before you are going to use them, drain the cherries.

Almond Pistachio Cream:
Pound the pistachios with the almond extract in a mortar with a pestle to form a paste. Place the butter in a food processor and blend until creamy. Gradually add, one at a time, the pistachio paste, confectioners’ sugar, ground almonds, cornstarch, Kirsch, eggs, crushed pistachios and pastry cream or crème fraiche. Mix slowly. Place the pistachio cream in a shallow bowl and cover the surface closely with plastic wrap. Refrigerate while you make the streusel.

Streusel:
Combine the butter, sugar, ground almonds, flour, ground cardamom and a pinch of salt in a bowl and rub together with your fingertips. Refrigerate until firm, about 2 hours. The put the streusel on a wire rack and press through to make small pieces. Return to the refrigerator.

Preheat the oven to 350 degrees F (180 degrees C). Butter a 10 1/2 inch (26cm) tart pan. Roll out the pastry dough on a floured surface and use to line the pan. Spread a thin layer of almond pistachio cream over the bottom of the tart shell. Cover with the Morello cherries, then sprinkle over the black cherries. Cover with the remaining pistachio cream.

Place the tart in the oven. After 10 minutes of baking, remove the tart and sprinkle the streusel over the top. Return the tart to the oven and bake for 15 – 30 minutes longer. Let cool, then dust with confectioners’ sugar.