Cherry Almond Tart

It’s funny how some recipes just become instant classics in your household. This Cherry Almond Tart? It’s one of those. The first time I baked it, the aroma alone was enough to draw everyone into the kitchen, noses twitching like cartoon characters catching a delicious scent. And the taste? Oh my goodness! The buttery, crumbly crust, the sweet-tart cherries bursting with flavor, and the subtle, nutty almond undertones… it’s a symphony of textures and tastes that just works. My family devoured it within hours, and requests for “that cherry tart thing” have been a regular occurrence ever since. It’s become our go-to dessert for special occasions, or honestly, just any day we need a little bit of sunshine on a plate. It’s surprisingly easy to make, yet looks and tastes like you’ve spent hours slaving away in the kitchen. Trust me, if you’re looking for a dessert that’s guaranteed to impress and satisfy, you absolutely have to try this Cherry Almond Tart. You won’t regret it! The combination of juicy cherries and fragrant almonds in a perfectly crisp tart shell is truly irresistible. It’s the kind of dessert that makes you close your eyes and savor every bite, transporting you to a sunny orchard filled with the sweet scent of ripe fruit and blooming almond trees. Whether you’re an experienced baker or just starting out, this recipe is approachable and rewarding. So, gather your ingredients, preheat your oven, and let’s embark on a delightful baking journey that will culminate in a Cherry Almond Tart that will be the star of any table. Get ready to experience the pure joy of homemade goodness!

Ingredients

For the Crust:

• 1 ½ cups (190g) all-purpose flour
• ½ cup (60g) almond flour
• ½ cup (100g) granulated sugar
• ½ teaspoon salt
• ¾ cup (1 ½ sticks, 170g) unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Filling:

• 4 cups fresh or frozen pitted cherries (if frozen, thaw and drain well)
• ½ cup (100g) granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon almond extract
• ¼ cup sliced almonds, for topping
• 1 tablespoon butter, cut into small pieces

Instructions

Crafting the Perfect Cherry Almond Tart: A Step-by-Step Guide

1. Prepare the Tart Crust: Combining Dry Ingredients for Flawless TextureIn a large mixing bowl, embark on the first step to tart perfection by whisking together the all-purpose flour, almond flour, granulated sugar, and salt. This seemingly simple step is crucial for ensuring an even distribution of ingredients, which directly impacts the texture of your final crust. The almond flour is a secret weapon here; it not only imparts a delicate nutty flavor that complements the cherries beautifully but also contributes to a wonderfully tender and crumbly crust that melts in your mouth. Think of the all-purpose flour as the backbone, providing structure, while the almond flour adds finesse and a nuanced flavor profile. Make sure to whisk thoroughly to eliminate any clumps and ensure a homogenous mixture. This will prevent pockets of concentrated salt or sugar, leading to a more balanced and enjoyable crust. This initial blend of dry ingredients sets the stage for a tart crust that is both sturdy enough to hold the filling and delicate enough to be a delight to eat.
2. Incorporate Cold Butter: The Key to a Flaky and Tender CrustNow, it’s time to introduce the cold, cubed unsalted butter into the dry ingredients. This is arguably the most critical step in creating a truly exceptional tart crust. The temperature of the butter is paramount. Cold butter, when worked into the flour, creates small, solid pieces that are coated in flour. As the tart bakes, the water in these butter pieces turns to steam, creating pockets of air that result in a flaky, layered crust. If the butter is too warm, it will melt into the flour, leading to a tough and dense crust – a baker’s worst nightmare!There are several methods to incorporate the butter, each with its own merits. You can use a pastry blender, which is specifically designed to cut butter into flour. Alternatively, you can use two knives in a scissor-like motion, or even your fingertips, though this requires a light touch to avoid warming the butter too much. Regardless of the method you choose, the goal is to break down the butter into pea-sized pieces. Work quickly and efficiently to keep the butter cold. The mixture should resemble coarse crumbs when you’re done. This texture is your visual cue that you’re on the right track to achieving that coveted flaky crust. The cold butter is the magic ingredient that transforms simple flour and fat into something truly special.
3. Adding Egg Yolk and Ice Water: Binding the Dough for Perfect HandlingIn a separate small bowl, whisk together the egg yolk and ice water. The egg yolk adds richness, tenderness, and structure to the dough, while the ice water is essential for bringing the dough together without developing too much gluten. Gluten development is what makes bread chewy, but in a tart crust, we want tenderness, not chewiness. Ice water keeps the gluten formation to a minimum, ensuring a delicate and melt-in-your-mouth texture.Gradually drizzle the egg yolk and ice water mixture into the flour and butter mixture while mixing gently with a fork or your hands. Start with 2 tablespoons of ice water and add more, one tablespoon at a time, only if needed. The key is to add just enough liquid to bring the dough together into a shaggy mass. Be careful not to overmix. Overmixing will develop the gluten, resulting in a tough crust. Stop mixing as soon as the dough comes together. It’s okay if it’s a bit crumbly at this stage; it will come together further as it chills. The dough should be moist enough to hold its shape when gently pressed, but not sticky.
4. Chilling the Dough: Relaxation for Tenderness and FlavorGently gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours. Chilling the dough is not just a suggestion; it’s a crucial step for several reasons. First, it allows the gluten to relax, which contributes to a more tender crust. Secondly, it solidifies the butter, making the dough easier to roll out and preventing it from shrinking during baking. Thirdly, chilling allows the flavors to meld and develop, enhancing the overall taste of the crust. Think of this chilling time as a beauty sleep for your dough, allowing it to rest and become even better. For optimal results, you can even chill the dough overnight. Just make sure to let it sit at room temperature for about 15-20 minutes before rolling it out to make it more pliable.
5. Rolling Out the Dough: Shaping the Foundation of Your TartOnce the dough is thoroughly chilled, lightly flour a clean work surface and your rolling pin. Gently roll out the dough into a 12-inch circle, approximately ⅛-inch thick. Work from the center outwards, rotating the dough as you roll to ensure an even thickness and circular shape. If the dough sticks to your work surface or rolling pin, add a little more flour. However, be mindful not to add too much flour, as this can make the crust dry.Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. To do this, you can gently roll the dough around your rolling pin and then unroll it over the tart pan. Alternatively, you can fold the dough in half or quarters and then unfold it into the pan. Once the dough is in the pan, gently press it into the bottom and up the sides, ensuring it fits snugly into the corners and edges. Trim off any excess dough hanging over the edges by running your rolling pin across the top of the tart pan or using a knife. Prick the bottom of the crust all over with a fork. This prevents the crust from puffing up during baking.
6. Blind Baking the Crust: Pre-baking for a Crisp BottomPreheat your oven to 375°F (190°C). To prevent the crust from shrinking or slumping during baking, we’ll blind bake it. Line the tart crust with parchment paper and fill it with pie weights, dried beans, or rice. The weights will keep the crust from puffing up and help it maintain its shape. Bake for 20 minutes. After 20 minutes, carefully remove the parchment paper and weights. Return the crust to the oven and bake for another 10-15 minutes, or until the crust is lightly golden brown and set. Blind baking ensures that the bottom crust is fully cooked and crisp, preventing a soggy bottom when you add the cherry filling. Let the crust cool completely in the tart pan before adding the filling.
7. Preparing the Cherry Filling: A Symphony of Sweet and TartWhile the crust is cooling, prepare the cherry filling. In a large saucepan, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, and almond extract. The cherries can be fresh or frozen. If using frozen cherries, make sure to thaw them completely and drain off any excess juice before using. The cornstarch acts as a thickener, ensuring the filling sets up beautifully. Lemon juice brightens the flavor and balances the sweetness of the cherries, while almond extract enhances the nutty notes and complements the almond crust.Stir the mixture gently to combine all the ingredients. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and the cherries release their juices. This should take about 5-7 minutes. The filling is ready when it has thickened enough to coat the back of a spoon and the cherries are softened but still hold their shape. Be careful not to overcook the filling, as it can become too thick and gluey. Once thickened, remove the saucepan from the heat.
8. Assembling and Baking the Tart: The Grand FinalePour the warm cherry filling into the cooled, pre-baked tart crust, spreading it evenly. Dot the top of the filling with small pieces of butter. This adds richness and a beautiful sheen to the finished tart. Sprinkle the sliced almonds evenly over the top of the filling. The almonds add a delightful crunch and visual appeal to the tart.Bake in the preheated oven at 375°F (190°C) for another 20-25 minutes, or until the filling is bubbly and the crust is golden brown. The baking time may vary depending on your oven, so keep an eye on the tart and adjust accordingly. The tart is done when the filling is bubbling around the edges and the crust is a deep golden brown.
9. Cooling and Setting: Patience for PerfectionRemove the Cherry Almond Tart from the oven and let it cool completely on a wire rack before serving. Cooling is essential for the filling to set properly and for the flavors to meld together beautifully. Resist the temptation to cut into it while it’s still warm, as the filling will be too runny. As the tart cools, the cornstarch will work its magic, and the filling will thicken to the perfect consistency. Once completely cooled, you can gently remove the tart from the tart pan by lifting it from the base. Slice and serve this masterpiece of a Cherry Almond Tart and prepare for rave reviews!

Nutrition Facts

Cherry Almond Tart (per serving, based on 8 servings)
Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

• Servings: 8
• Calories: Approximately 420 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 70mg
• Sodium: 150mg
• Total Carbohydrates: 52g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 5g

Preparation Time

• Prep time: 45 minutes (including dough chilling)
• Cook time: 50-60 minutes
• Total time: Approximately 1 hour 35 – 1 hour 45 minutes

How to Serve

• Classic Slice: Serve a generous slice of Cherry Almond Tart on its own, allowing the flavors to shine.
• With Vanilla Ice Cream: A scoop of creamy vanilla ice cream is the perfect complement to the warm, fruity tart. The cold ice cream contrasts beautifully with the tart’s texture and temperature.
• Whipped Cream Dollop: A dollop of freshly whipped cream adds a light and airy touch, enhancing the richness of the tart without being overly heavy. Consider flavoring the whipped cream with a hint of almond extract for extra almondy goodness.
• Crème Fraîche: For a slightly tangy counterpoint, serve with a spoonful of crème fraîche. Its subtle acidity cuts through the sweetness of the tart, creating a sophisticated flavor profile.
• Fresh Berries: Garnish with a scattering of fresh berries, such as raspberries or blueberries, for added freshness and visual appeal.
• Warm with Coffee or Tea: Enjoy a slice of warm Cherry Almond Tart with a cup of hot coffee or tea for a comforting and satisfying dessert, especially on a cool evening.
• Dessert Platter: Incorporate slices of Cherry Almond Tart into a dessert platter alongside other treats like cookies, brownies, and fruit for a beautiful and varied spread.

Additional Tips for Tart Perfection

• Use Cold Ingredients: Always start with cold butter and ice water for the crust. Cold ingredients are crucial for achieving a flaky and tender tart crust.
• Don’t Overwork the Dough: Overmixing the dough will develop gluten, resulting in a tough crust. Mix just until the dough comes together.
• Chill the Dough Properly: Chilling the dough is not optional! It allows the gluten to relax, the butter to solidify, and the flavors to develop. Don’t rush this step.
• Blind Bake Correctly: Ensure you use pie weights or dried beans when blind baking to prevent the crust from puffing up and losing its shape. Bake until lightly golden before removing weights.
• Thaw Frozen Cherries Thoroughly: If using frozen cherries, thaw them completely and drain off excess juice. Excess moisture can make the filling runny and the crust soggy.
• Let it Cool Completely: Patience is key! Allow the tart to cool completely before slicing and serving. This allows the filling to set and the flavors to meld beautifully. Trying to slice it warm will result in a messy, runny tart.

Frequently Asked Questions (FAQ)

Q1: Can I use pre-made pie crust to save time?

A1: While you can use pre-made pie crust for convenience, homemade crust truly elevates this Cherry Almond Tart. The almond flour in the homemade crust adds a unique flavor and texture that complements the filling perfectly. However, if you are short on time, choose a high-quality, all-butter pre-made pie crust for the best results. Be sure to blind bake it according to the package instructions before adding the cherry filling.

Q2: Can I substitute almond extract with vanilla extract?

A2: Yes, you can substitute vanilla extract if you don’t have almond extract on hand. However, almond extract enhances the almond flavor profile of the tart and pairs exceptionally well with cherries. For a truly authentic Cherry Almond Tart flavor, almond extract is highly recommended. If using vanilla, consider adding a few drops of almond oil (use sparingly as it’s very potent) for a hint of almond flavor.

Q3: Can I make this tart ahead of time?

A3: Absolutely! Cherry Almond Tart is a great make-ahead dessert. You can bake the tart crust up to 2 days in advance and store it at room temperature in an airtight container. The cherry filling can also be made a day ahead and stored in the refrigerator. Assemble and bake the tart on the day you plan to serve it. Once baked, the tart can be stored at room temperature for a day or in the refrigerator for up to 3 days. The crust is best eaten within the first 2 days to maintain its crispness.

Q4: Can I use a different type of fruit filling?

A4: While this recipe is specifically for Cherry Almond Tart, you can adapt the filling with other fruits. Consider using other stone fruits like peaches, plums, or nectarines, or berries like raspberries or blueberries. Adjust the sugar and lemon juice to balance the sweetness and tartness of the fruit you choose. For example, sweeter fruits might require less sugar and more lemon juice. The almond flavor pairs particularly well with stone fruits.

Q5: My tart crust shrank during blind baking. What did I do wrong?

A5: Tart crust shrinking is a common baking issue. Several factors can contribute to this:
* Overworking the Dough: Overmixed dough develops gluten, which can cause shrinkage.
* Not Chilling Enough: Insufficient chilling time doesn’t allow the gluten to relax and the butter to solidify.
* Stretching the Dough: Stretching the dough to fit the tart pan can cause it to shrink back during baking. Gently press it in instead.
* Oven Temperature: An oven that is too hot can cause the crust to shrink rapidly. Ensure your oven temperature is accurate.
* To prevent shrinkage, always chill your dough adequately, handle it gently, avoid overworking, and use pie weights during blind baking.

Q6: Can I freeze Cherry Almond Tart?

A6: Yes, you can freeze Cherry Almond Tart, baked or unbaked, although the texture of the crust might slightly change after thawing.

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