Rustic Cherry Tart 2012 Professional Crisco Classic Cherry CRUST 1/2 cup butter Crisco 1 1/2 cups flour 1 tsp salt 1/2 cup ground almonds 3 Tbsp sugar 4 Tbs[ cold water Cut Crisco into flour; add salt, nuts, and sugar. Add water and mix, flatten into large patty and chill for 4 hours. FILLING 1 15 oz can cherry pie filling 1/2 tsp almond extract Preheat oven to 325 degrees. Cook cherries and almond extract in a saucepan until syrup reduces. Roll out dough and place flat on lightly greased cookie sheet. Divide cherries in half and place half on center of dough, leaving a wide margin around the cherries. Reserve remaining cherries. FILLING 2 4oz cream cheese, softened 1/2 cup sugar 1 egg 1/2 tsp vanilla extract 1 egg yolk, beaten with a few drops of water. 1/4 cup sliced almonds Raw or demerara sugar Mix cream cheese, sugar, egg, and vanilla. Spoon on top of cherries. Top with remaining cherries and fold dough in and over filling, leaving open space in center. Brush crust with egg wash. Sprinkle almonds around crust, and then sprinkle with sugar. Bake at 325 degrees for 40-50 minutes until crust is golden brown.