Summer Cherry Tart
1 1/2 pounds pitted, stemmed fresh cherries
1 1/4 cups whole wheat pastry flour
1/4 teaspoon salt
1 teaspoon Vegan sugar
3 to 5 tablespoons Ice water
1/2 cup shortening (Earth Balance vegan sticks)
1/3 cup whole wheat pastry flout
1/3 cup sugar
2 teaspoons Vanilla
2 teaspoons Almond Extract
Sift together the dry ingredients for the Pie Crust then cut in the shortening with a pastry cutter. Once it resembles course meal, add the water, start with 3 Tablespoons and add more if needed. Turn the dough out onto saran wrap, gather together to make a ball flatten with your hand to make a small round, refrigerate for an hour. Roll dough out into a 10 inch tart pan, if the dough does not roll out well, you can spray your hands with Pam and spread the dough out more evenly, refrigerate for about 1/2 hour.
Preheat oven 400 degrees F.
Sift together the flour and sugar for the Almond Flour, then stir in the vanilla and almond extract, distribute evenly over the bottom of the tart crust.
Toss the cherries with 2 tablespoons sugar, then place in tart pan, in a single layer. You should use all the cherries, I crammed them in the pan, and they all fit.
Place the tart pan on the lowest rack of the oven and cook there for 10 minutes at 400 degrees. After 10 minutes lower the temperature to 375 for another 10 minutes, then place tart pan in the middle of the oven and lower temp to 350 for another 30 minutes. Let cool.