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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
Servings: 6 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

Crust Instructions
  1. In a food processor, add your flour and salt. Pulse until combined. Add your butter and pulse until it looks grainy.
  2. Add 2 tablespoons of cold water and pulse. Your dough is ready to be formed when it takes shape when you pinch it.
  3. 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.
  4. Wrap tight in plastic wrap and keep in your fridge for 1-3 hours, or overnight.
Tart Instructions
  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. Blind bake for 15 minutes, or until the edge of the crust is lightly golden brown.
  5. Combine pitted cherries, lemon zest, 1/2 tsp of salt, brown sugar, lemon juice, and almond extract into a bowl. Mix and set aside.
  6. For the crumble, melt the butter in a microwave-safe bowl and stir in the almonds, oats, and 1/2 tsp of salt.
  7. When the crust is finished blind baking, remove it from the oven and add your cherry filling, followed by the crumble on top.
  8. Reduce oven to 350°F (177°C) and bake tart for 45-50 minutes, until the crumble is golden brown.
  9. 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.