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Directions

1. For the Crust: Place almonds, flour and sugar in the work bowl of a food processor, fitted with a metal blade. Scatter butter on top of the mixture and pulse just until mixture resembles coarse crumbs. Add egg and process just until dough gathers in a ball. Divide the dough into two pieces, one slightly larger than the other, and shape into 1-inch-thick discs. Wrap the doughs separately in plastic wrap and chill for 30 minutes.
2. Heat oven to 375ºF.
3. For the Filling: Combine the cherry pie filling, orange liqueur and orange zest in a medium bowl and mix until thoroughly blended. Place the larger dough on a lightly floured board and roll out into an 11-inch circle. Press the dough into a 9-inch tart pan with a removable bottom and trim the edges. Roll the smaller dough into a 10-inch circle and cut into 10, 3/4-inch-wide strips. Spoon filling into tart pan and spread to an even thickness. Arrange the dough strips in lattice pattern on top of filling. Gently press the ends into pastry shell and seal with the fingertips. Bake the tart for 40 to 45 minutes until pastry is golden brown. Remove the tart from the oven and cool on a wire rack for 20 minutes. Remove the ring of the pan and cool the tart completely.
4. Nutritional Information Per Serving: Calories 372; Total fat 16g; Cholesterol 58mg; Sodium 19mg; Carbohydrate 52g; Fiber 2g; Protein 5g