Cherry Almond Tart

Why You’ll Love This Recipe

I absolutely love making Cherry Almond Tart because it’s the perfect combination of sweet, tart, and nutty flavors. The buttery tart crust holds a soft almond frangipane filling that bakes up golden and moist, while the juicy cherries on top burst with flavor in every bite. The almond and cherry pairing is a classic that never fails—it’s elegant enough for a dinner party, yet simple enough to enjoy with coffee or tea on a quiet afternoon. This tart is beautiful, delicious, and satisfying, with a texture that’s soft, crunchy, and juicy all at once.

Ingredients

For the Tart Crust:

• 1 1/4 cups all-purpose flour

• 1/4 cup powdered sugar

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, cold and cubed

• 1 egg yolk

• 2–3 tablespoons cold water

For the Almond Filling (Frangipane):

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 1 cup finely ground almonds (almond flour)

• 2 tablespoons all-purpose flour

For the Cherry Topping:

• 2 cups fresh cherries, pitted and halved (or use frozen, well-drained)

• 1 tablespoon granulated sugar (optional, depending on the sweetness of the cherries)

• 2 tablespoons sliced almonds (optional, for garnish)

For Finishing (optional):

• Powdered sugar, for dusting

• Apricot jam, for glazing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Tart Crust:

1. Make the Dough: In a food processor, combine flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, pulsing until the dough just comes together.

2. Chill the Dough: Turn the dough onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Roll and Line the Pan: Roll out the dough on a floured surface and press it into a 9-inch tart pan. Trim the edges and prick the base with a fork. Chill for another 15 minutes.

4. Blind Bake: Preheat the oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights or beans. Bake for 15 minutes, then remove weights and bake for another 5-7 minutes. Let cool.

Prepare the Almond Filling:

5. Make the Frangipane: In a bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla and almond extracts. Fold in the ground almonds and flour until smooth.

Assemble the Tart:

6. Spread the Filling: Spread the almond mixture evenly into the cooled tart shell.

7. Add the Cherries: Arrange the halved cherries cut-side up over the almond filling. Press them in slightly. If using, sprinkle sugar over the cherries.

8. Bake: Bake the tart for 30–35 minutes, or until the filling is golden and set. If using, sprinkle sliced almonds on top halfway through baking.

9. Cool: Let the tart cool in the pan. For a glossy finish, warm a tablespoon of apricot jam and brush it gently over the cherries.

Serve:

10. Finishing Touch: Dust with powdered sugar before serving, if desired. Slice and serve at room temperature or slightly chilled.

Servings and Timing

This recipe makes 8–10 servings. The prep time is around 30 minutes (plus chilling), and the baking time is 30–35 minutes, so plan for about 1 hour and 30 minutes total.

Variations

If I want to change things up, I sometimes add a few drops of kirsch (cherry liqueur) to the almond filling for extra depth. You can also use plums, raspberries, or apricots instead of cherries. To make it gluten-free, simply use a gluten-free tart crust and replace the flour in the filling with almond flour.

Storage/Reheating

Store the tart covered in the refrigerator for up to 3 days. To serve again, I like to let it come to room temperature or warm it slightly in a 300°F (150°C) oven for 5–7 minutes to refresh the crust.

FAQs

Can I use frozen cherries?

Yes! Just make sure to thaw and drain them well before adding to the tart to avoid excess moisture that could affect the filling.

Can I make the tart crust ahead of time?

Yes, you can make the tart dough and keep it chilled for up to 2 days before rolling it out. You can also blind bake the shell a day ahead.

Can I make this tart without almond flour?

Traditional frangipane uses almond flour, but you can try using hazelnut or pistachio flour for a different twist. Regular flour alone won’t give the same flavor or texture.

Can I freeze the cherry almond tart?

Yes, this tart freezes well. Let it cool completely, then wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.

What’s the difference between frangipane and almond cream?

They’re very similar, but frangipane is typically a baked almond cream used in tarts. Almond cream can refer to both baked and unbaked versions used in various pastries.

Conclusion

Cherry Almond Tart is a stunning and delicious dessert that’s surprisingly easy to make. The tender almond filling pairs beautifully with the juicy cherries and crisp tart crust, making this a memorable treat for any occasion. Whether you’re baking it for a summer celebration or simply to enjoy with coffee, it’s a recipe that delivers elegance and flavor every time. Once you try it, I’m sure it will become one of your favorites

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