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Cherry tart on a wood board.

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
Cook Time 1 hour 5 minutes
Resting time 1 hour
Total Time 2 hours 20 minutes
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