Cherry Almond Tart
Cherry Almond Tart is a simple and elegant Mediterranean style dessert that features the unbeatable flavor combination of cherry and almond!
Servings: 12 servings
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
Calories: 452 kcal · Carbohydrates: 35 g · Protein: 7 g · Fat: 33 g · Saturated Fat: 16 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 92 mg · Sodium: 161 mg · Potassium: 79 mg · Fiber: 3 g · Sugar: 20 g · Vitamin A: 767 IU · Vitamin C: 1 mg · Calcium: 56 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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