This Cherry Almond Tart is a delightful dessert that combines the sweet, slightly tart flavors of cherries with the nutty richness of almonds. The buttery shortcrust pastry base holds a luscious almond cream filling (frangipane) that pairs perfectly with juicy cherries. As the tart bakes, the frangipane rises around the cherries, creating a beautiful golden surface that is both visually appealing and incredibly delicious. This classic French-inspired tart is perfect for a special gathering or a simple afternoon treat, offering a burst of summer flavors in every bite.
Ingredients:
For the Crust:
- 1 ¼ cups all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 2 tablespoons ice-cold water
For the Filling:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 cup almond flour (or ground almonds)
- 2 large eggs
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups pitted fresh or frozen cherries (if using frozen, thaw and drain them first)
- 2 tablespoons sliced almonds (optional for topping)
Instructions:
- Prepare the Crust:
- In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice-cold water. Add this to the flour mixture and pulse until the dough starts to come together.
- Transfer the dough to a lightly floured surface and shape it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Roll Out and Pre-Bake the Crust:
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a circle about 1/8 inch thick. Carefully transfer it to a 9-inch tart pan with a removable bottom. Press the dough into the edges of the pan and trim off any excess.
- Prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for 12 minutes, then remove the weights and parchment paper. Bake for another 5 minutes until the crust is lightly golden. Set aside to cool slightly.
- Prepare the Almond Filling:
- In a mixing bowl, beat the softened butter and sugar until light and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the almond flour, almond extract, and vanilla extract until fully combined.
- Assemble the Tart:
- Spread the almond filling evenly into the pre-baked tart shell. Arrange the pitted cherries on top, pressing them lightly into the filling. If desired, sprinkle sliced almonds over the top for extra crunch.
- Bake the Tart:
- Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and golden brown. The frangipane should be slightly puffed around the cherries.
- Cool and Serve:
- Allow the tart to cool completely on a wire rack before removing it from the tart pan. Serve the Cherry Almond Tart at room temperature, dusted with powdered sugar or a dollop of whipped cream if desired.
Enjoy this elegant and flavorful tart as a sweet finale to any meal!
