Chocolate, Cherry, Almond Tart

Wine: Pair with Carlson Cougar Run Fat Cat Muscat or Cherry Wine

Recipe: (In Italian) "Torta di Cioccolato e Amarene" courtesy of Brunella Gualerzi and Ron Hall, owners of Il Bistro Italiano, Grand Junction

Ingredients:

For the crust:
1/2 lb unsalted butter
3 oz sugar
1/2 tsp salt
2 1/4 oz eggs
3/4 lb cake flour, sifted

For the frangipani:
1/2 lb almond paste
1/2 lb sugar
4 oz unsalted butter
2 oz cake flour
2 oz eggs

Also:
2 cups good quality imported milk chocolate
1 quart pitted fresh or frozen pie cherries
powdered sugar

Directions:
1. Prepare the frangipani by mixing the almond paste and sugar in a mixer bowl and using the paddle attachment on low speed until evenly mixed. Add the softened butter and flour and mix until smooth. Beat in eggs, a little at a time, until incorporated.

2. Prepare the crust by mixing the butter, sugar and salt in a mixer bowl and using the paddle attachment at low speed until evenly blended. Add the eggs and mix until absorbed. Add the flour and mix well. Wrap the dough in plastic and refrigerate for at least 1 hour.

3. Line a removable bottom tart pan with the dough, doubling up on the sides. Layer the bottom with the frangipani, then with the chocolate and finish with the drained cherries.

4. Bake in a 375° oven for 45 minutes or until the dough is golden brown.

5. Cool, remove from the pan, then sprinkle with powdered sugar.

Brunella has served this dessert at Barrel Tastings at Carlson Vineyards - and this is awesomely rich and wonderful.