My easy Cherry Almond Tart pairs fresh cherries with an almond frangipane filling for a simple but memorable summer dessert.
cherry almond tart is your knock-out cherry dessert this summer!
Fresh cherries are a fleeting summer delicacy, and just like I savor the ripest farmer’s market tomatoes and my beloved wild black raspberries, I have to celebrate cherry season with a special dessert or two. This cherry almond tart is definitely special, while still giving off a casual, laid-back vibe. Perfect for when you want to impress but don’t want to look like you tried too hard.
ingredients for this easy cherry almond tart
The shopping list is short and sweet for this recipe, but the ingredients add up to more than the sum of their parts. Almond and cherry make such an amazing combination!
- pie crust ~ definitely use a good quality frozen crust if you’d like, or make your own! My favorite recipe makes 2 crusts quickly and easily in the food processor. Use one for your tart, and freeze the other one for later.
- butter ~ unsalted.
- sugar ~ I use regular granulated sugar.
- salt
- eggs ~ to bind the almond frangipane filling together.
- almond flour ~ almond flour is the main ingredient in the frangipane filling. It gives the cherry almond tart a beautiful moist texture and flavor.
- almond extract ~ amps up the almond flavor for a heavenly aroma in your tart.
- all puropose flour ~ a little bit helps give the frangipane filling a bit more structure. But if you have a gluten free pie crust and want to keep this tart gluten-free, you can substitute more almond flour.
- cherries ~ of course! You’ll need about 30-40 depending on size. (A cherry pitter is your friend here!) Use any kind of cherries you like, golden Rainier cherries are a beautiful choice, too.
Try my cherry almond muffins, cherry almond crisp, or cherry almond bars for more cherry-almond goodness!
frangipane is a luscious French pastry filling made with almond flour
Have you ever made frangipane? Maybe you’ve had it in a classic almond croissant or a French pastry from your favorite bakery. What’s wonderful about it, besides the heavenly almond scent and fluffy texture, is that it’s incredibly easy to make. It’s super chic but in an I just threw it together sort of way, and it’s incredibly versatile ~ this cherry almond tart is just the beginning. Here are a few more of my favorite recipes using homemade frangipane:
- maple frangipane pecan pie ~ this riff on a classic frangipane uses ground toasted pecans instead of almonds and it is hands down our favorite Thanksgiving dessert every year now. Bookmark this recipe now and thank me later!!
- white peach frangipane galette ~ this elegant galette uses a thin layer of almond frangipane as the base for juicy summer peaches. Cherries and peaches are both stone fruit, and both go particularly well with almond.
- almond pear tart ~ think beyond summer fruits and pair frangipane with beautiful fall pears. It’s a lovely and unusual combination that brings a little something different to the pumpkin-spice season.
RELATED: Almond Recipes for Almond Lovers
ever wonder why cherries and almonds go so well together?
Cherries and almonds seem made for each other in this cherry almond tart, but why? Turns out they belong to the same plant family: Rosaceae. This connection means they have complementary taste profiles and aromatic compounds.
Almonds and cherries both contain benzaldehyde, which gives almonds their distinctive almond flavor and is also present in cherry pits, contributing to the slight almond flavor in cherries. Who knew?
tips for the perfect cherry almond tart
- Use a homemade or store-bought pie crust, but whichever you choose, make sure it is well-chilled before baking this tart. This ensures a flakier crust, and also helps avoid leaking butter during baking.
- Make sure you are using a 10-inch tart pan with tall enough sides like this one to accommodate the filling and avoid any overflows during baking. This recipe yields a relatively large amount of almond filling that makes for a nice, thick tart.
- You can use a 10 inch pie plate instead of the tart pan.
- Fit your cherry halves snugly together on the surface of your tart as it will expand during baking.
- I always place my tart pans on a baking sheet before placing in the oven for extra security against any small leaks.
- This cherry almond tart is equally lovely served warm or room temperature. For a special presentation, serve with a little homemade whipped cream or vanilla ice cream.
Cherry Almond Tart
Equipment
- 10" tart pan with removable bottom like this one.
- food processor optional
- stand mixer optional
Ingredients
for the tart crust (makes 2 crusts!)
- 2 1/2 cups all purpose flour
- 1 cup unsalted butter, cold, cut into pieces
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup ice water
for the tart filling
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 1/4 tsp salt
- 2 large eggs
- 2 cups almond flour
- 2 Tbsp all purpose flour, or use more almond flour for gluten free.
- 2 tsp almond extract
- approximately 30-40 cherries, pitted and halved
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.
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
*This recipe was first published in 2014, and has been re-tested and re-photographed in 2024.
This is one of the most delicious things I’ve ever made. The only change I made was using two tablespoons of Amaretto instead of a teaspoon of almond extract, simply because I couldn’t find my almond extract. It’s rich but not TOO rich, sweet but not TOO sweet.
Love this recipe! I add some freshly grated gruyere cheese on top while still warm. So delicious!
I ended up with 5 pounds of cherries from a good deal at the local market, so I figured I’d give this recipe a try. I accidentally added two tsps of almond extract in the filling, but honestly it wasn’t terribly overpowering (whew). The tart was incredibly sweet to me for some reason even though I only added the 1/2 cup of sugar, but that could easily be remedied with whipped cream and a tall glass of milk. My boyfriend described it as “warm and homey like the holidays” and I can agree. I’ll definitely be making this recipe again. 🙂
This is a great, simple recipe. I made it last week with Ranier cherries and the whole family loved it, and I’ve just popped another one in the oven with a combination of Ranier and red (Bing?) cherries.
Not sure if anyone will see this but I’m out of almond flour – could I use plain white flour? whole wheat?
I really don’t think it will be the same Cassie, but I’ve never tried it. Nut flours are so different from regular flour. If you have almonds you can make your own flour with your food processor.
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
I made this tart today and it was fantastic. I will have to make it again since I have some Rainier cherries left in the freezer. Thank you for this recipe!
Thanks for taking the time to let me know!
Sue this is so gorgeous! Pinned! Wish I was having this right now 🙂
This tart sounds so good! Such a perfect way to highlight the flavor of perfect seasonal cherries. 🙂
One of these days, I’m going to find out where you live and sneak into you kitchen to eat what you’ve just made! This is luscious!!