Bing Cherry & Almond Tart - From a Cookbook - Summer 2024, Episode 5

Mustard’s Grill is the quintessential Napa Valley restaurant. Cindy Pawlcyn opened it in the early 80s and it was another restaurant I visited early on in my cooking career. Since my initial visit, I’ve been back several times over the years. Cindy and her team are still turning out great food. When this book’s number came up, I thought this cherry tart would be perfect as it is cherry season here in the NW and I do enjoy cherry pie now and then.

Bing Cherry & Almond Tart
Inspired by Mustards Napa Valley Cookbook by Cindy Pawlcyn
Serves 8

1 each pie crust
5 cups cherries, pitted
¾ cup sugar, granulated

Filling
1 stick + 5 Tbsp. butter, unsalted
1 each vanilla bean, split and seeds scraped
1 1/3 cups sugar, powdered
½ tsp. salt
2/3 cup flour
¼ cup almonds, toasted
3 large eggs
¼ tsp. almond extract

1 cup cream, heavy whipping
¼ cup sugar, powdered

1. Preheat oven to 350º. Roll pie crust into a tart pan, pressing the dough into the flutes. Bake for 13-14 minutes until golden brown and set aside to cool. Reduce oven temperature to 325º.
2. In a medium bowl, toss cherries with granulated sugar and set aside.
3. To make the filling place butter in a sauté pan with the vanilla bean and seeds and heat over medium-high heat until butter melts. Continue cooking for 7-8 minutes until butter becomes golden brown. Remove from heat and discard the vanilla bean.
4. In a food processor bowl, place sugar, salt, flour and nuts. Pulse until the nuts are finely ground. Add eggs, browned butter and almond extract. Pulse until combined and pour into cooled tart shell.
5. Add about 2 cups of cherries on top of the filling and bake for 25-30 minutes until filling is set. Cool on a rack.
6. While the tart is baking, put the remaining cherries in a saucepan over medium-high heat. Bring to a simmer for 10-12 minutes until cherries are soft and the syrup is reduced slightly.
7. Whip cream and powdered sugar together until stiff.
8. To serve, cut tart into 8 even pieces, top with whipped cream and cherry sauce.

Tools needed:
Measuring spoons and cups
Mixing bowl
Cherry pitter or chopstick
9” Tart pan
Sauté and sauce pans
Food processor
Rubber scraper
Large spoon
Mixer for whipping cream