Cherry Tart

Crust

1 cup all purpose flour

1 cup pastry flour

1/2 cup sugar

1 tsp salt

1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

1 large egg

Filling

1 cup cherry preserves

1/2 cup chopped dried Bing sweet cherries (about 2 1/2 ounces)

1/2 tsp grated lemon peel

1/4 tsp almond extract

1/4 cup unsalted natural pistachios, chopped

Glaze

1 large egg

2 Tbsp whole milk

2 Tbsp sugar

Directions:
For crust: Combine flours, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)

For filling: Position rack in bottom third of oven and preheat to 325°F. Mix preserves, chopped cherries, peel, and almond extract in medium bowl. Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4 inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.

For glaze: Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar. Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)