Ingredients:
2 cups all purpose flour 4 1/2 tablespoons sugar 3/4 teaspoon salt 14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes 1 large egg 1 large egg yolk 2 tablespoons (or more) cold water
1 1/2 cups cherry jam 1 teaspoon finely grated lemon peel 1/2 teaspoon almond extract Powdered sugar
Preparation:
Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, blend until coarse meal forms. Add egg, egg yolk, and 2 tablespoons water. Using on/off turns, blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Wrap and chill at least 1 hour and up to 1 day. Roll out larger dough piece on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold in overhang and press, forming double-thick sides. Roll out smaller dough piece on sheet of floured parchment paper to 10-inch round. Cut round into 1/2-inch-wide strips. Chill strips on parchment. Preheat oven to 375°F. Stir jam, lemon peel, and almond extract in small bowl to blend. Spoon filling into crust in pan. Arrange pastry strips atop filling in lattice pattern, spacing 1 to 1 1/2 inches apart. Seal strips to crust edge and trim ends. Bake tart until crust is golden and filling bubbles thickly, about 55 minutes. Cool tart in pan. Push up pan bottom, releasing tart.
DO AHEAD Can be made 1 day ahead. Cover and store at room temperature. Dust tart with powdered sugar.
