Cherry-Apple Tart with Baked Almond Crust

Prepare crust: Preheat oven to 450 degrees F. In a bowl stir together the flour, toasted almonds, sugar and salt. Using a pastry blender, cut in the butter until pieces are pea size. Sprinkle 1 tablespoon of water at a time, over part of the flour mixture; toss with a fork. Push moistened pastry to side of the bowl. Repeat moistening flour mixture with remaining water, using 1 tablespoon water at a time, until flour mixture is moistened. Shape into a ball.

On a lightly floured surface, slightly flatten the dough. Using a rolling pin, roll dough from center to edge into an 11-inch circle. Transfer dough to an ungreased 9-inch round tart pan with a removable bottom. Ease pastry into tart pan, being careful not to stretch pastry. Press pastry into the fluted sides of the tart pan. Trim pastry even with edges of pan. Line pastry with a layer of heavy duty foil. Bake 8 minutes. Remove foil. Bake 3 to 4 minutes more or until dry and set. Cool in pan on wire rack.

Meanwhile, prepare filling: In a medium saucepan combine sugar and cornstarch. Add the cherries, apple and butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in orange zest. Remove from heat.

Spoon cherry mixture into baked tart crust, spreading evenly. Let filling cool completely. Cover surface with plastic wrap. Chill until ready to serve.

Remove sides of tart pan. Cut into 10 wedges. Top each wedge with 1 tablespoon whipped dessert topping and, if desired, additional orange zest.