Cherry Almond Tart: A Delicious & Easy Recipe

Cherry almond tart: just the name conjures up images of sun-drenched orchards and the sweet, nutty aroma of a perfectly baked dessert. Have you ever craved a treat that’s both elegant and comforting, sophisticated yet utterly approachable? Then look no further! This recipe isn’t just about baking; it’s about creating an experience, a moment of pure indulgence that will transport you to a charming European patisserie.

The combination of cherries and almonds has a long and storied history in European baking, particularly in France and Italy. Cherries, with their vibrant color and juicy sweetness, have been cherished for centuries, while almonds, a symbol of good fortune and prosperity, add a delicate, nutty depth. Together, they create a symphony of flavors that dance on your palate.

What makes this cherry almond tart so irresistible? It’s the perfect balance of textures: the crisp, buttery crust, the soft, yielding almond filling, and the burst of juicy cherries in every bite. It’s a dessert that’s impressive enough for a special occasion, yet simple enough to whip up on a weekend afternoon. People adore this tart because it’s not overly sweet, allowing the natural flavors of the cherries and almonds to truly shine. Plus, it’s incredibly versatile – serve it warm with a scoop of vanilla ice cream, or enjoy it at room temperature with a cup of coffee. Trust me, once you try this recipe, it will become a staple in your baking repertoire!

this Recipe

Ingredients:

• For the Crust:
• 1 1/4 cups (150g) all-purpose flour
• 1/4 cup (30g) almond flour
• 1/2 cup (1 stick, 113g) cold unsalted butter, cut into cubes
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2-4 tablespoons ice water
• For the Filling:
• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 cups (200g) almond flour
• 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon salt
• 1 (14.5 ounce) can pitted tart cherries, drained well and patted dry
• 2 tablespoons cherry preserves, for glazing (optional)
• Slivered almonds, for garnish (optional)

Preparing the Tart Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, sugar, and salt. This ensures the salt and sugar are evenly distributed throughout the flour, which is crucial for a consistent crust.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to prevent the butter from melting!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter, about the size of peas. These little butter pockets are what create a flaky crust.
3. Add the Egg Yolk: In a small bowl, whisk the egg yolk. Add the egg yolk to the flour and butter mixture.
4. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing after each addition, until the dough just comes together. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough crust. You want a shaggy dough that holds together when pressed.
5. Form the Dough: Gently gather the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. The dough should be about 1/8 inch thick.
7. Transfer to Tart Pan: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.
8. Trim and Crimp the Edges: Trim any excess dough from the edges of the pan. You can use a rolling pin to roll across the top of the pan to trim the dough, or use a knife. Crimp the edges of the crust for a decorative finish. You can use a fork to press around the edges, or pinch the dough with your fingers to create a scalloped edge.
9. Pre-bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the tart crust with parchment paper and fill it with pie weights or dried beans. This prevents the crust from puffing up during baking. Bake for 15 minutes.
10. Remove Weights and Bake Further: Remove the parchment paper and pie weights. Bake for another 5-10 minutes, or until the crust is lightly golden brown. Watch it carefully to prevent burning. Let the crust cool completely before adding the filling.

Preparing the Almond Filling:

1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for creating a smooth and airy filling. Use an electric mixer for best results.
2. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure the eggs are at room temperature for better incorporation.
3. Add Extracts: Stir in the almond extract and vanilla extract. The almond extract is key to that signature almond flavor, while the vanilla extract enhances the overall sweetness and aroma.
4. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, all-purpose flour, and salt. This ensures the dry ingredients are evenly distributed throughout the filling.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough filling.

Assembling and Baking the Tart:

1. Pour in the Filling: Pour the almond filling into the pre-baked tart crust, spreading it evenly.
2. Arrange Cherries: Arrange the drained and patted-dry cherries evenly over the almond filling. Gently press them into the filling.
3. Bake the Tart: Bake in the preheated oven at 350°F (175°C) for 35-45 minutes, or until the filling is golden brown and set. A toothpick inserted into the center should come out clean. If the crust starts to brown too quickly, you can tent it with aluminum foil.
4. Cool Completely: Let the tart cool completely in the tart pan on a wire rack before removing it. This allows the filling to set properly.
5. Glaze (Optional): If desired, warm the cherry preserves in a small saucepan or in the microwave until melted. Brush the melted preserves over the cherries for a glossy finish. This also adds a touch of extra sweetness and cherry flavor.
6. Garnish (Optional): Sprinkle slivered almonds over the tart for a decorative touch.
7. Serve: Carefully remove the tart from the tart pan by lifting it from the removable bottom. Slice and serve. This tart is delicious served warm or at room temperature. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

This cherry almond tart isn’t just a dessert; it’s an experience. The sweet-tart cherries, the delicate almond frangipane, and the buttery, crumbly crust combine to create a symphony of flavors and textures that will leave you wanting more. I truly believe this is a recipe that deserves a spot in your regular baking rotation. It’s impressive enough for a special occasion, yet simple enough to whip up on a weekend afternoon.

Why is this a must-try? Because it’s utterly delicious, surprisingly easy to make, and endlessly adaptable. The combination of sweet and tart is perfectly balanced, and the almond flavor adds a sophisticated touch that elevates it beyond your average fruit tart. Plus, the aroma that fills your kitchen while it bakes is simply divine!

But the best part? You can easily customize this tart to suit your own preferences. Feel free to experiment with different types of cherries – Rainier cherries would add an extra touch of sweetness, while Bing cherries would provide a deeper, richer flavor. You could even use a mix of different varieties for a more complex taste.

Looking for serving suggestions? A dollop of freshly whipped cream or a scoop of vanilla ice cream is the classic choice, and for good reason. The cool creaminess perfectly complements the warm, fruity tart. For a more sophisticated touch, try serving it with a drizzle of balsamic glaze or a sprinkle of toasted almonds. And if you’re feeling adventurous, a small glass of amaretto alongside would be the perfect pairing.

Variations are also welcome! If you’re not a fan of almonds, you can substitute the almond extract with vanilla extract or even a hint of lemon zest. For a gluten-free version, simply use a gluten-free pie crust. And if you’re short on time, you can even use a store-bought crust – just be sure to blind bake it before adding the filling.

Serving Suggestions:

• Warm with a scoop of vanilla ice cream.
• Chilled with a dollop of whipped cream and a sprinkle of toasted almonds.
• With a drizzle of balsamic glaze for a sophisticated touch.
• Paired with a glass of amaretto.

Variations:

• Use different types of cherries (Rainier, Bing, or a mix).
• Substitute almond extract with vanilla extract or lemon zest.
• Use a gluten-free pie crust for a gluten-free version.
• Use a store-bought crust (blind bake it first).

I’m so excited for you to try this recipe! I poured my heart into perfecting it, and I truly believe you’ll love it as much as I do. Don’t be intimidated by the seemingly fancy presentation – it’s much easier to make than it looks.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake a truly unforgettable cherry almond tart. And please, don’t forget to share your experience with me! I’d love to hear how it turned out, what variations you tried, and what your family and friends thought. You can leave a comment below, tag me on social media, or even send me an email. Happy baking! I can’t wait to see your creations! Let me know if you have any questions, and I’ll do my best to help. Enjoy!