Roman Cherry Tart with Almond Crust and Almond Ice Cream

Name: Roman Cherry Tart with Almond Crust and Almond Ice Cream
Ingredients: Heaping 1/2 cup raw almonds; 1/4 cup granulated sugar; 1 cup plus 5 tablespoons all-purpose flour; 1/4 teaspoon kosher salt; 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly; 1/4 teaspoon pure almond extract; 1/4 teaspoon pure vanilla extract; Sweet cherry compote (recipe follows); Almond ice cream (recipe follows); 1/2 vanilla bean; 1/3 cup granulated sugar; 1 tablespoon cornstarch; 2 1/4 pounds Bing cherries, pitted; 2 tablespoons grappa or brandy; 2 1/2 cups raw whole almonds; 2 cups whole milk; 2 cups heavy cream; 4 extra-large egg yolks; 1/2 cup granulated sugar; 1 teaspoon pure almond extract; (makes 1 quart)

January 24, 2012

In so many American childhoods, cherry pie is a gloppy, cloying, Day-Glo affair. As a chef, I’m expected to disdain such things now, and, officially, I do. But I’ve always loved cherries. This Italian cherry and almond tart is everything a bad cherry pie is not: flaky, buttery, and sophisticated, with a filling the color of darkest rubies. But if someday, when cherries are long out of season, you happen to see in a corner booth at DuPar’s Coffee Shop someone who looks like me, wolfing down a slice of all-American diner pie, wearing dark sunglasses and a stain that looks suspiciously like Red Dye #40, well, keep it to yourself. Even chefs have fond memories of their misguided youth.

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