Torta Cappuccina Modenese - Italian Frangipane and Cherry Ta

재료

For the crust (for an 11-inch tart pan):

6 oz (170 g) unsalted butter, softened

1/2 cup (100 g) sugar

2 large eggs

1/4 teaspoon salt

2 1/2 cups (300 gr) all-purpose flour

For the filling:

4 oz (115 g) unsalted butter, softened

1/2 cup (100 g) sugar

1/4 teaspoon almond extract

2 large eggs

1 1/2 cups (150 g) almond flour

about 1 cup (320 g) cherry preserve (or your favorite red preserve)

almond slices to sprinkle on top

powdered sugar to sprinkle, optional

https://www.cookingwithmanuela.com/2024/06/torta-cappuccina-italian-frangipane-tart.html