This Sour Cherry Almond Tart features a luscious filling of tart cherries complemented by a rich almond flavor, all nestled in a buttery crust. The combination of sour cherries and almond creates a delightful balance of sweetness and tartness, making this tart a perfect dessert for any occasion.
Ingredients
For the tart crust:
• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tablespoons ice water (more if needed)
For the almond filling:
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup almond flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Pinch of salt
For the sour cherry filling:
• 2 cups sour cherries, pitted (fresh or frozen)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt
Instructions
1. Make the tart crust: In a large mixing bowl, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
2. Add the egg yolk and mix until combined. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 350°F (175°C).
5. Roll out the dough: On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough.
6. Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes, or until lightly golden. Allow to cool slightly.
7. Prepare the almond filling: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond flour, vanilla extract, almond extract, and a pinch of salt until well combined.
8. Prepare the sour cherry filling: In a separate bowl, combine the pitted sour cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss gently to combine.
9. Assemble the tart: Spread the almond filling evenly over the pre-baked tart crust. Spoon the sour cherry filling on top, spreading it evenly.
10. Bake: Bake the tart for 30-35 minutes, or until the almond filling is set and slightly golden around the edges.
11. Cool and serve: Allow the tart to cool completely before slicing. Serve at room temperature or chilled, optionally with whipped cream or vanilla ice cream.
Aprile's Kitchen 