Recipe - Cherry Almond Tart

One half cup (2 oz) finely ground
Blanched almonds
1 Three fourths cup Flour
One half cup Confectioners sugar
One half cup Chilled unsalted butter cut
In small pieces
1 Lightly beaten egg
Filling:
1 cn (21 oz) cherry pie filling
2 tablespoon Orange liqueur
1 teaspoon Grated orange zest

Combine almonds, flour & sugar in bowl of food processor. Scatter
butter on top & process just until mix resembles coarse crumbs. Add
egg & process just until dough gathers in a ball. Divide dough into
two pieces, one slightly larger than other, & wrap & chill for 30
minutes. Preheat oven to 375. Combine pie filling, liqueur & zest.
Roll out larger piece of dough into 11" circle & place in 9" tart pan
with removable bottom, trim edges. Roll smaller disk to 10" circle.,
cut into ten 3/4" wide strips for lattice top. Spoon filling into
pan. Arrange strips of dough on top of filling. Trim to fit & gently
press ends into pastry shell. Bake until pastry is golden brown,
4045 minutes. Cool on wire rack 1020 minutes. Remove side of pan &
let cool completely. Dust with powdered sugar before serving.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip