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Cherry Almond Tart

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This Cherry Almond Tart is a beautiful and flavorful dessert that brings together a buttery tart crust, rich almond frangipane filling, and juicy, sweet-tart cherries. With its crisp crust, moist almond center, and vibrant fruit topping, this tart is perfect for special occasions or cozy afternoons. The classic combination of cherries and almonds makes each bite irresistible. It’s elegant, easy to make, and a showstopping treat that’s as delicious as it looks.

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 frozen, well-drained)

  • 1 tablespoon granulated sugar (optional)

  • 2 tablespoons sliced almonds (optional, for garnish)

For Finishing (optional):

  • Powdered sugar, for dusting

  • Apricot jam, for glazing

Instructions

Prepare the Tart Crust:

  • Make the Dough: In a food processor, combine flour, powdered sugar, and salt. Add butter and pulse until the mixture looks like coarse crumbs. Add egg yolk and 2 tablespoons cold water. Pulse until the dough starts to come together. Add another tablespoon of water if needed.

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

  • Roll and Line: Roll the chilled dough out and press into a 9-inch tart pan. Trim edges and prick the base with a fork. Chill for 15 more minutes.

  • Blind Bake: Preheat oven to 350°F (175°C). Line crust with parchment and fill with pie weights. Bake for 15 minutes, remove weights, then bake for 5–7 minutes more. Let cool.

2. Make the Almond Filling:

  • In a bowl, beat butter and sugar until light and fluffy.

  • Add eggs one at a time, then stir in vanilla and almond extracts.

  • Fold in almond flour and all-purpose flour until smooth.

3. Assemble the Tart:

  • Spread almond filling into the cooled tart crust.

  • Arrange cherries (cut-side up) over the frangipane. Sprinkle with sugar if cherries are tart.

  • Optional: Sprinkle sliced almonds over the top halfway through baking.

  • Bake at 350°F (175°C) for 30–35 minutes, or until filling is puffed and golden.

  • Cool completely in the pan.

4. Finish and Serve:

  • Optional Glaze: Warm apricot jam and brush over the cherries for a glossy finish.

  • Dust with Powdered Sugar: Just before serving, dust lightly with powdered sugar if desired.

  • Slice and serve at room temperature or slightly chilled

Notes

  • Storage: Keep covered in the refrigerator for up to 3 days.

  • Reheating: Warm slightly in a 300°F (150°C) oven for 5–7 minutes to refresh the crust.

  • Freezing: Cool completely, then wrap well and freeze for up to 2 months. Thaw overnight in the fridge.

Find it online: https://avarecipe.com/cherry-almond-tart/