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In a food processor, add flour salt, and sugar and pulse until incorporated. Add butter and shortening and pulse until it becomes crumbly. Slowly add in egg and pulse until a dough forms. If the dough seems dry, you can add cold water starting at 1 tablespoon at a time.
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Gather dough in a ball and let rest for 30 minutes in the refrigerator.
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Preheat oven to 375 degrees.
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Roll out dough into a 9-inch tart pan and line with parchment paper and baking weights or beans. Bake for 10-12 minutes.
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Pit and cut cherries in half. Add almond extract and mix until incorporated.
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Take dough out of the oven and add the cherry jam to the bottom of the crust. Arrange the cherries cut side down in a pattern starting with the outside and working your way inside. Using a pastry brush, brush the outer crust with the egg wash.
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Bake for 20-25 minutes until crust is browned and fruit has gently cooked.
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Serve!