Cherry Almond Tart
User Reviews
4.0
129 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
-
Servings
12 servings
-
Calories
452 kcal
-
Course
Dessert
-
Cuisine
Mediterranean
Cherry Almond Tart
Report
Cherry Almond Tart is a simple and elegant Mediterranean style dessert that features the unbeatable flavor combination of cherry and almond!
Share:
Ingredients
for the tart crust (makes 2 crusts!)
- 2 1/2 cups all purpose flour
- 1 cup unsalted butter cold, cut into pieces
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup ice water
for the tart filling
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 1/4 tsp salt
- 2 large eggs
- 2 cups almond flour
- 2 Tbsp all purpose flour or use more almond flour for gluten free.
- 2 tsp almond extract
- approximately 30-40 cherries pitted and halved
Instructions
to make the crust
- In the bowl of a food processor, pulse together the flour, salt, sugar, and cold butter. Stop when there are still small chunks of butter visible.
- Slowly drizzle in the ice water through the spout on the lid of the food processor, and pulse until the dough comes together. (Don't over mix)
- Divide the dough in half, and pat each half into a disc about 6 inches wide. you'll use one disk for this recipe, and save the other for later.
- Wrap the extra pie crust in plastic and then in foil before freezing. Unbaked pie crusts should last up to about 2-3 months in the freezer, or 1-2 days in the fridge.
to make the tart
- Preheat the oven to 375F
- Roll out your pie crust into a roughly 12 inch circle. Line the 10 inch tart pan or pie plate with the crust, pinching any excess from the edges. Place in the refrigerator to chill while you continue.
- In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt until light and fluffy.
- Beat in the eggs, and then mix in the flours and almond extract.
- Spread the mixture into the pie shell and top with the cherry halves, laying them face down across the entire surface of the tart. Fit them in nice and snugly.
- Place the unbaked tart on a metal baking sheet (to catch any drips) and bake for about 35-40 minutes until golden and firm to the touch. Serve warm or room temperature.
Equipments used:
Nutrition Information
Show Details
Calories
452kcal
(23%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
161mg
(7%)
Potassium
79mg
(2%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
767IU
(15%)
Vitamin C
1mg
(1%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 161mg | 7% |
| Potassium | 79mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
129 reviews
Good
Other Recipes
You'll Also Love
No-bake chocolate pistachio cake {gluten free chocolate pistachio tart, vegan option!}
Mediterranean, Italian
4.9
(186 reviews)
