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Put the sugar in a medium bowl. If you're using the orange zest, sprinkle it over the sugar and work the two ingredients together with your fingers until the sugar is moist and fragrant. Add the flour, salt, and cardamom, if using, and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the butter into the mixture until it's sandy. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze, and rub to distribute. Cover the bowl and chill the streusel until needed; the crumbs are best used cold. You can make the streusel up to 1 week ahead. Pack it into an airtight container and keep it refrigerated. You can make the filling in the food processor, or in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer. Beat the butter until it is smooth and creamy, about 3 minutes. Add the sugar and beat for a minute or two more. Add the nut flour and cornstarch and beat until the mixture is smooth once again. Drop in the egg and beat for a minute or so, until it is thoroughly incorporated. Finally, beat in the kirsch or the vanilla. You can use the filling now, but it's best if you can give it at least 1 hour in the refrigerator. The filling can be refrigerated, tightly covered, for up to 3 days. Center a rack in the oven and heat the oven to 350° F. Place the tart pan with the partially baked crust on a baking sheet lined with parchment paper or a silicone baking mat. Using a short offset spatula or the back of a spoon, spread the filling evenly over the crust. Top with the cherries. You should have enough cherries to just about complete cover the filling. Bake the tart for about 45 minutes, or until the filling is lightly colored-it won't be firm-and puckered up around the cherries. If you've used whole cherries, the tart will look tufted. Pull the baking sheet out of the oven and sprinkle
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Achievable elevated desserts — laminated doughs, cakes, custards
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Achievable elevated desserts — laminated doughs, cakes, custards
Tart Montmorency cherries — granola, baking, salads, pork dishes
Fluted tart pan — quiches, fruit tarts, savory tarts
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry