Put homemade pistachio paste to good use in this fragrant and nutty cherry frangipane tart.
Pit cherries and slice each in half. The prepared fruit can be refrigerated in an airtight container for up to 24 hours . If desired, reserve pits to make
; the cream and cherry pits will need to infuse at least 4 hours prior to whipping, a final step that can be accomplished while the baked tart is cooling.Prepare the pie dough as directed in the recipe. After dividing dough in half , roll dough into a 12-inch round. Trim away ragged edges with a knife, then transfer to a 9- or 10-inch stainless steel tart ring or tart pan placed on a half-sheet pan . Nestle dough into the bottom edge of the pan, making sure it's also flush with the sides.
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