3 T almonds chopped or sliced
¾ c flour
½ c whole-wheat flour
½ t salt
1 t pepper
1 T sugar
1 stick frozen butter, cut into small pieces
2 T frozen lard, cut into small pieces
¼ c cold water
Grind the almonds in the food processor. Add the rest of the dry ingredients and pulse to blend. Add the butter and lard and pulse a few times till it is still full of little chunks but not as fine as cornmeal. At this point I remove the blade and add the water by hand, stirring with a fork.
Turn the dough onto a floured piece of wax paper. Grab clumps and set to the side. Take each clump, smear and pile them up. This makes the flakes. When done, form into a round and let chill for an hour.
5 c cherries
2 T cornstarch (or 2 T ground tapioca)
½ c sugar
2 T maple syrup
1 T kirsch
juice and zest of 1 lemon
½ t allspice
½ t cinnamon
Demerara or rough sugar for sprinkling
Mix all the ingredients together except demerara and let sit.
Preheat oven to 425º. Bake the crust for 12 minutes lined with foil and weights.
Remove foil and add filling. Lay foil over top and bake at 350º for 30 to 40 minutes or until crust is browned.
Remove from oven and press cherries down into juices. Allow to cool, then eat!
I love a little whipped cream with rosewater or Aftelier’s Rose Absolute… really spectacular together!