Cherry Almond Tart
User Reviews
4
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
12 servings
-
Calories
452 kcal
-
Course
Dessert
-
Cuisine
Mediterranean
Cherry Almond Tart
Description
The tart begins with a classic shortcrust pastry made from all-purpose flour, cold butter, sugar, and salt, brought together with ice water and gently processed to maintain small butter chunks for flakiness. After dividing the dough and chilling, the crust is rolled and fitted into a tart pan before further chilling to retain shape during baking.
The filling is a creamy mix of room temperature unsalted butter and sugar beaten until fluffy, then combined with almond flour, a touch of flour, eggs, almond extract, and salt. The filling is spread over the chilled crust and topped with halved pitted cherries for bursts of tartness and sweetness. The tart is baked until the filling is set with a delicate crumb and the crust is golden.
This tart serves well as a refined dessert paired with coffee or tea and is suitable for celebrations. The dough leftover can be frozen for future use, keeping the pastry fresh and ready for a quick tart assembly. The method emphasizes balance in texture—flaky crust, creamy almond filling, and juicy cherries.
Ingredients
for the tart crust (makes 2 crusts!)
- 2 1/2 cups all-purpose flour
- 1 cup butter cold, cut into pieces, unsalted
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup water ice
for the tart filling
- 1 cup unsalted butter at room temperature
- 1 cup sugar
- 1/4 tsp salt
- 2 large egg
- 2 cups almond flour
- 2 Tbsp all-purpose flour or use more almond flour for gluten free
- 2 tsp almond extract
- Cherry pitted and halved, approximate quantity 30-40
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4
You'll Also Love
