The Best Cherry Almond Tart

I love making tarts as much as I love eating them – and that’s saying something because I hate making desserts. I hate to measure, weigh, or be precise. I’m more of an “eyeball” kinda gal. This recipe for the perfect cherry almond tart is easy even for me!

I’ve included instructions on how to make an easy, buttery, and crisp crust. You can choose to follow along or buy premade dough. If buying premade dough, refer to the instructions on the box for how to prepare it.

I used a rectangular 14-inch tart pan for my tart, but this dough recipe would work equally well for a 12-inch round tart pan.

For more simple yet satisfying cherry recipes, definitely try this BBQ glazed salmon with a Chukar cherry chutney. 

Ingredients

The ingredient list for this cherry almond tart is pretty self-explanatory. I’ll be using local Bing and Rainier cherries, but you should feel free to make use of whatever looks best at your local market. 

Trust me, make this once, and you’ll make it all the time. It’s easy to mix and match fillings depending on what’s in season. You could easily make this with blueberries and oranges, apples and cinnamon, and peaches and honey…

Cherry Almond Tart

This cherry almond tart with a homemade crust is the perfect sweet treat. Made with toasted almonds, a combination of Bing and Rainier cherries, and a buttery oat crumble topping, this is the perfect summertime dessert recipe the whole family will love.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Resting time 1 hour hr

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 6 slices

Equipment

• 1 14-inch tart pan
• Food processor
• Rolling Pin
• 2 Mixing bowls
• Pie weights Or dried beans

Ingredients

  

• 1 lb Cherries, pitted and halved I used a combination of bing cherries and Rainier cherries
• 1/2 cup Brown sugar or turbinado sugar
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 tsp Almond extract
• 1 tsp Cinnamon
• 1/2 tsp Salt

Crumble ingredients

• 1/2 cup Rolled oats
• 1/2 cup Sliced almonds
• 2 tbsp Butter, melted
• 1/2 tsp Salt

Crust Ingredients

• 1 1/4 cups Flour
• 1/2 cup Cold butter
• 1/2 tsp Salt
• 2-3 tbsp Cold water

Instructions

 

Crust Instructions

• In a food processor, add your flour and salt. Pulse until combined. Add your butter and pulse until it looks grainy.
• Add 2 tablespoons of cold water and pulse. Your dough is ready to be formed when it takes shape when you pinch it.
• Once your dough is grainy but takes shape when you press it, dump it into a large mixing bowl or a large cutting board. Form the dough until it resembles a uniform dough ball.
• Wrap tight in plastic wrap and keep in your fridge for 1-3 hours, or overnight.

Tart Instructions

• Preheat oven to 375°F (190°C).
• After the crust has chilled in the refrigerator, roll it out to cover your tart pan, then poke holes on the bottom of your dough.
• Cut a piece of parchment paper to fit your tart pan. Place the parchment over the pan and add pie weights or dried beans to weigh down the parchment paper.
• Blind bake for 15 minutes, or until the edge of the crust is lightly golden brown.
• Combine pitted cherries, lemon zest, 1/2 tsp of salt, brown sugar, lemon juice, and almond extract into a bowl. Mix and set aside.
• For the crumble, melt the butter in a microwave-safe bowl and stir in the almonds, oats, and 1/2 tsp of salt.
• When the crust is finished blind baking, remove it from the oven and add your cherry filling, followed by the crumble on top.
• Reduce oven to 350°F (177°C) and bake tart for 45-50 minutes, until the crumble is golden brown.
• Let cool completely before removing from the tart pan (about 20 minutes), then serve and enjoy!

Notes

If making your own crust, I recommend you do this first. This will need to firm up in your fridge for at least 1-3 hours, or overnight.

Keyword Almond butter, Cherry, Tart