1 Preheat oven to 375 degrees2 Combine flour, sugar and salt in a large mixing bowl. Cut in margarine and blend until looks like coarse meal.3 Blend in beaten egg and ice water. With floured hands, form into a disk and place in plastic wrap. Refrigerate for at least 1 hour.4 Divide dough into two equal portions.5 Roll one portion onto floured board into a 15 inch circle.6 Cut with a fluted pastry wheel into 1/2 inch strips. 7 Place other portion of dough onto bottom of tart pan. Press dough evenly up sides of tart pan. Trim excess dough off top edge of rim.8 Stir cherry preserves until smooth and spread onto bottom of unbaked tart crust9 Sprinkle almonds evenly over preserves10 Place crust strips over top of tart in a lattice pattern and pinch off ends. Brush lattice strips and edge of crust with egg wash. Bake for 30 minutes. Cool. Dust individual slices of tart with confectioners sugar.

Traditional Jewish Italian dessert. Versatile recipe that can be made with any fruit preserves. Can make dairy or parve.

Source:

Adapted recipe from Cucina Ebraica cookbook