Cherry Ambrosia Salad

INGREDIENTS:

1/2 c (2 oz) finely ground
Blanched almonds
1 3/4 c Flour
1/2 c Confectioners sugar
1/2 c Chilled unsalted butter cut
In small pieces
1 Lightly beaten egg
Filling:
1 cn (21 oz) cherry pie filling
2 tb Orange liqueur
1 ts Grated orange zest

Combine almonds, flour & sugar in bowl of food processor. Scatter butter on top & process just until mix resembles coarse crumbs. Add egg & process just until dough gathers in a ball. Divide dough into two pieces, one slightly larger than other, & wrap & chill for 30 minutes. Preheat oven to 375. Combine pie filling, liqueur & zest. Roll out larger piece of dough into 11" circle & place in 9" tart pan with removable bottom, trim edges. Roll smaller disk to 10" circle., cut into ten 3/4" wide strips for lattice top. Spoon filling into pan. Arrange strips of dough on top of filling. Trim to fit & gently press ends into pastry shell. Bake until pastry is golden brown, 40-45 minutes. Cool on wire rack 10-20 minutes. Remove side of pan & let cool completely. Dust with powdered sugar before serving.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip