Honey Almond Tart with Red Wine Glazed Cherries

Our cherry tree is covered with cherries, they are just beginning to turn pink which means that in just a few short days the birds will swarm all over it attacking and decimating the little hard sour barely pink cherries.  So, no this bowl of bright red cherries are not the cherries from my tree, they are from the farmers market, the serious cherry growers who don't let the birds run the show.  I suppose I could throw a big net over the tree, like a giant hair net to keep the pesky birds off my cherries but that would require setting up a tall ladder or rather paying someone to set up a tall ladder and that's just not going to happen anytime soon.  I have a strong feeling that those cherries are not going to last much longer.  Honestly our garden is so overgrown and shady that I can't believe that there would be enough sun for the cherries to fully ripen but I'll never know.  Now that the sun is out the birds will soon discover my cherries and that will be the end of cherry season in my backyard.  The cherries I picked up at the farmers market were better looking than they were flavorful so I made a  red wine glaze for them which added just the right touch of sweetness.  I found the recipe for this sweet pizza like honey almond tart in 'The French Farmhouse Cookbook' by Susan Herrmann Loomis.  I've made quite a few recipes from her cookbooks but I think this one is my favorite, it's definitely up there with Around My French Table.  My husband, Scott and I love toasted almonds so this recipe caught my eye and I though it would be wonderful with cherries in a red wine glaze.  It is also good for breakfast with a strong cup of coffee, if you have any leftovers.

Ingredients and Directions for Honey Almond Tart and Red Wine Glazed Cherries

For the Honey Almond Tart

2 cups almonds
1/2 cup honey, I used blackberry
2 cups all purpose flour
1 teaspoon sea salt
3 tablespoons sugar
2 tablespoons warm water
1 package active dry yeast
3 large eggs, beaten
6 tablespoons unsalted butter, softened

Preheat the oven to 350F

Toast the almonds on a baking sheet for about 10 minutes just until they are slightly colored.  Remove from the oven and cool.  Coarsely chop the almonds and set aside.

Gently heat the honey in a small saucepan, just until it melts and becomes spreadable.  Remove from the heat and set aside on the stove top.

In the bowl of a stand mixer place the flour and salt, stir to mix.  Make a well in the center of flour mixture and add the warm water, sugar and yeast, mix together.  Add the eggs and begin beating the flour mixture to form a soft dough.  Beat in the stand mixer for about 3-4 minutes until the dough is elastic and slightly sticky.  Begin to beat in the soft butter until it is incorporated.  The dough will become softer and slightly sticky.  Cover the dough with a tea towel and let rise in a warm draft free spot until it is about a third larger, about 45-60 minutes.

Preheat the oven to 350F and generously butter a deep 9" cake pan.

Punch the dough down, remove it from the bowl and gently spread it into the 9" pan forming a raised border all around the edges of the pan.  Spread the honey over the dough and sprinkle with the almonds.  Bake in the center of the oven until the dough is golden brown and the honey is bubbling hot, about 45 minutes.

Remove from the oven and cool slightly before serving.  This can also be served at room temperature.

For the Red Wine Glazed Cherries


2 cups Pinot Noir or similar red wine
1 cup sugar
1 star anise
1/2 teaspoon vanilla extract
3 cups pitted red cherries

In a small saucepan bring the red wine, sugar and star anise to a simmer.  Reduce the heat and continue simmering until the sauce is syrupy, about 1 hour.  Don't let the sauce caramelize- it should remain bright red.  Strain the mixture and add the vanilla extract.  Refrigerate until cool, it will continue to thicken.  Bring the sauce out of the refrigerator to warm slightly before serving.  Place a serving of cherries on the plate next to the tart and drizzle with the red wine glaze.