Preparation

做面团：

• 将黄油和糖果糖的糖与重型搅拌机和桨叶附件混合在一起。加入地面杏仁，鸡蛋和香草，然后再加入面粉和盐。混合直至合并。将面团转移到略微面粉的表面上，形成两个磁盘，并将两者都包裹在塑料中。冷藏一个磁盘至少1小时且最多3天；冻结另一个供将来使用。

To assemble and bake:

• 将烤箱加热到400°F。从冰箱中取出面团。在略微面粉的工作表面上，将其卷成1/8英寸厚的圆。（如果面团崩溃了，太冷了；将其收集到球，揉几回合，然后再次滚动。）
• Transfer the dough by rolling it onto the rolling pin and then unrolling it over a 9- or 9-1/2-inch fluted tart pan that’s 1 inch deep and has a removable bottom. Gently ease the dough into the bottom and up the sides of the pan. To remove excess dough, run the rolling pin over the top of the edges to cut it off. Put the pan on a baking sheet, line the dough with parchment, and fill it with pie weights, dried beans, or rice. Bake it in the middle of the oven until the sides are set, 10 to 15 minutes. Carefully remove the weights and parchment, return the shell to the oven, and bake until the bottom is set and the crust is light brown, another 7 minutes.

  
  将面团在蛋pan上展开…

• 将樱桃撒在蛋co的底部，一层（您可以在蛋art很热的时候做到这一点）。将奶油，糖和鸡蛋搅拌在一起，然后将混合物小心地倒在樱桃上，直到蛋ust到锅的顶部。您可能还会剩下额外的汤匙左右。将杏仁撒在上面。将蛋art放到烤箱中，烘烤，直到顶部变成棕色，樱桃在冒泡，大约40分钟。让蛋toal冷却，直到您可以从锅中取出。

  
  A sweet, creamy custard surrounds whole sweet cherries. Pay attention as you pour so that you don’t overfill the crust.