Crust
2 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg

Filling
1 cup RiverHouse Creations Triple Cherry Amaretto Sauce
1/2 cup chopped dried Bing (sweet) cherries (about 2 1/2 ounces)
1/2 teaspoon grated lemon peel
1/4 teaspoon almond extract (if desired)
1/4 cup unsalted natural pistachios, chopped or toasted chopped almonds if desired

Glaze
1 large egg
2 tablespoons whole milk
2 tablespoons sugar


For crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)

For filling:
Mix RiverHouse Creations Triple Cherry Amaretto Sauce, chopped cherries, peel, and almond extract in medium bowl.
Position rack in bottom third of oven and preheat to 325°F.
Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4 inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.

For glaze:
Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.
Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)

Makes 8 to 10 servings.