First, make a pie. Sieve all the powder in a bowl and put it in, and then cut cold butter into cubes to make it into a sobo, then add eggs to make it a lump, and refrigerate it for 2 to 3 hours.

Place parchment paper on top of pie and place tart press, beans, and clean stones in a preheated 170-degree oven for about 20 to 30 minutes, and cool them down.

Make almond cream while the tart cools. I'm going to make it 3 times more
I even made almond pie Prepare soft butter (50g) in a bowl.

Cream the soft butter (50g). And add the sugar powder (50g).

If the sugar powder is well mixed, dissolve the egg (one) and put it in 4-5 times. You can add all the eggs at once, but if you do, the egg and butter will separate.

When you finish adding eggs, sift the almond powder (50g) into a sieve with a wider hole.

If you mix almond powder evenly, the almond cream with a savory and not greasy taste is complete.

Put dark cherries on the pie that was baked and cooled before. I think the 4th to 5th revisions are also appropriate. Then bake again in a preheated 180 degree oven for another 40 to 45 minutes.