Step 1: In a large bowl, whisk together flour, 2 tablespoons of almond flour, sugar, and salt.
Step 2: Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 3: Gradually add ice water, one tablespoon at a time, mixing until the dough just starts to come together. Form into a disk, wrap in plastic, and chill for at least 1 hour.
Step 4: Preheat your oven to 375°F (190°C). In a separate bowl, toss the pitted cherries with brown sugar, almond extract, and lemon juice.
Step 5: Roll out the chilled dough on parchment paper into a 12-inch circle. Sprinkle the remaining almond flour over the center, leaving a 2-inch border.
Step 6: Mound the cherry mixture over the almond flour. Fold the edges of the dough over the cherries, pleating as you go.
Step 7: Brush the dough with the beaten egg wash and sprinkle with sliced almonds. Bake for 40-45 minutes until the crust is golden and the fruit is bubbling.
Step 8: Allow the tart to cool for at least 20 minutes before slicing to let the juices set.