Cherry and Pistachio Frangipane Tart Recipe

Ingredients (16)

• About 22 ounces whole sweet cherries (about 60 cherries; 625g)
• For the Tart Shell:
• 1/2 batch Old-Fashioned Flaky Pie Dough or Flaky and Crisp Gluten-Free Pie Crust
• For the Frangipane:
• 1 1/2 ounces unsalted butter (about 3 tablespoons; 45g), brought to about 70°F (21°C)
• 3 1/2 ounces Homemade Pistachio Paste (about 1/3 cup plus 1 tablespoon; 100g)
• 1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1 large egg (1 3/4 ounces; 50g), brought to roughly 70°F (21°C)
• 1 ounce heavy cream (about 2 tablespoons; 30g), brought to roughly 70°F (21°C)
• For the Egg Wash (optional):
• 1 large egg (1 3/4 ounces; 50g)
• 1 large yolk (about 1/2 ounce; 15g)
• 1/2 ounce heavy cream (1 tablespoon; 15g)
• 1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• To Serve:
• Cherry Pit Whipped Cream or pistachio whipped cream (optional)