4 from 86 votes
Cherry Almond Tart
This Cherry Almond Tart features a crisp, buttery pastry crust filled with a rich almond-flavored custard topped with fresh cherries. The combination of almond flour in the filling and the sweet, tart cherries creates a balanced texture and flavor. It's a detailed baked tart designed for a subtle nutty sweetness and a vibrant fruit topping, suitable for dessert or special occasions.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
12
servings
Calories:
452 kcal
Course:
Dessert
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 452
% 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.