1/2 cup finely ground blanched almonds
1 3/4 cups all-purpose flour
1/2 cup sifted powdered sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1 large egg, lightly beaten
1 (21-ounce) can cherry pie filling
2 tablespoons orange liqueur
1 teaspoon finely grated orange zest
For the crust, combine almonds, flour and powdered sugar in bowl of food processor. Scatter butter on top and process just until mixture resembles coarse crumbs. Add egg and process just until dough gathers in a ball. Divide dough into two pieces, one slightly larger than the other, and shape into flattened discs. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375°F (190°C). Combine cherry pie filling, liqueur and orange zest.
Roll out the larger disc of pastry into an 11-inch circle and place in a 9-inch tart pan with removable bottom; trim edges. Roll out smaller disc of pastry into a 10-inch circle; cut into 10 3/4-inch wide strips for lattice top.
Spoon filling into tart pan. Arrange strips in lattice pattern on top of filling. Trim to fit and gently press ends into pastry shell. Bake until pastry is golden brown, 40 to 45 minutes. Cool on wire rack 10 to 20 minutes. Remove side of pan and let cool completely. Serve with a dusting of powdered sugar, or dollop of whipped cream or scoop of vanilla ice cream, if desired.