cherry-almond tart
A generous cherry tree loaded us with buckets of fresh fruit. Looking for creative ways to use the cherries, I modified an Argentine tart recipe to create this satisfying summer dessert. My family loved it. It would be just divine with almost any fresh summer fruit. This makes two cherry tarts. Alternatively, you can bake it in one 9x13" pan.
Blue Ribbon Recipe
Bake this cherry almond tart when fresh cherries are abundant and in season. The pastry base is similar to a dense coffee cake. The fresh cherries simmer in their juices, and lemon juice brightens their flavor. The crust bakes around them, and you have cherries in every bite. A slice is a great summer dessert alone, but even better with a scoop of ice cream or a dollop of whipped cream.
prep time
1 Hr 15 Min
cook time
35 Min
method
Bake
yield
16 serving(s)
Ingredients
- CRUST
- 3 cups all-purpose flour
- 6 teaspoons baking powder
- 3/4 cup granulated sugar
- 1 3/4 sticks cold butter
- 2 large eggs, cold
- 1 pinch salt
- 4 tablespoons sour cream
- 1 tablespoon lemon juice
- FILLING
- 3 cups fresh cherries (or other fruit), pitted and halved
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon juice
- 4 tablespoons corn starch
- 3/4 cup slivered almonds or coconut
How To Make cherry-almond tart
-
Step 1Sift the flour, baking powder, sugar, and salt. -
Step 2Cut the cold butter into little squares.
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Step 3Using a pastry cutter, make a fine crumble. You can use a food processor for this, too. If you use your hands/pastry cutter, make sure not to heat up the butter.
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Step 4Mix the sour cream with the lemon juice before adding.
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Step 5Then add the eggs. Be careful not to over-knead the dough, as it should be crumbly.
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Step 6Form a ball and cover with plastic wrap. Refrigerate for at least 15 minutes.
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Step 7Preheat oven to 350 degrees F. Prepare the fruit and mix it with the sugar. Then mix the lemon juice and corn starch until smooth and add to the fruit mixture. Cover and let stand.
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Step 8When the dough is ready pull it out of the fridge and divide it in half. Spread each half evenly into the bottom of two 9-inch pie pans. Keep grooving the dough upwards along the sides of the pans. I used deep dish pans.
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Step 9Bake at 350 degrees F for 10 minutes.
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Step 10As soon as you put the crusts in the oven, pour the fruit mixture into a saucepan and simmer on medium heat until it begins to boil, stirring frequently. Once the mixture begins boiling, remove the pan from the heat and allow it to cool, uncovered, until the oven timer beeps.
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Step 11Remove pastries from oven and quickly spoon fruit mixture evenly over the top of the pastries.
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Step 12Then sprinkle nuts/coconut over the tarts and spoon any remaining liquid from the fruit mixture over the top.
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Step 13Immediately return the pies to the oven and bake for another 25 minutes or until the nuts are golden and the pastry tests done.
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Step 14Allow to cool for at least 30 minutes before serving. Delicious served warm or cold with a dollop of whipped cream or mascarpone.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Desserts
Keyword:
#Fruit
Keyword:
#berries
Keyword:
#cherries
Collection:
Summer Desserts!
Method:
Bake
Culture:
American
Ingredient:
Flour
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