This cherry almond tart is the perfect way to kick off summer. I live in the heart of farm country, which means I’m spoiled big time with farm fresh produce in our local grocery stores once springs gets here. Don’t even get me started about how awesome the farmers markets get!
One of the first fruits that we’ll get in June is cherries, and this cherry almond tart is hands down my favourite way to use them. Well, this, in a jam, smoothie, ice-cream, sauce for a steak, or just in a GIANT bowl. Apparently I like cherries in just about anything.
For me, eating cherries always feels like I’m spoiling myself a little (even when they’re in season and on sale). They just beg for a bit of the royal treatment, you know, so I try to jack up my ingredients where I can. In this cherry almond tart, it was the butter. Mmmmmmm. Butter.
Yeah, yeah, you’re not supposed to get so excited over butter, but this was special butter. Keeping it local again, it comes from a little creamery called Stirling here in Ontario. They’ve been perfecting butter, and only butter, for almost 100 years now. Don’t miss the contest at the bottom of this page!
Using a good butter makes all the difference in your pastry crust. It gives it the perfect, nutty flavour, and it makes it feel crisp and flakey in your mouth. Don’t worry though, it still stays nice and firm to it’s shape when you slice it.
My cherry almond tart is filled with a classic almond filling called frangipane. It’s basically ground almonds, flour, and eggs. I use a little bit of almond extract too, just to punch up the flavour a little bit. After you pour the filling into the baked tart shell, you just press all your cherries in. You can keep the cherries whole, but I cut mine in half. The whole cherries are too big for the kids, and honestly, I like it better with them halved. What I’m saying is I don’t feel like a chipmunk eating it when they’re halved.
Wait… did I say cherries again?
I just needed an excuse to post another picture of cherries because I LOVE THEM. Seriously. If I hadn’t just changed all our bed covers and pillows to white, I’d totally cuddle up with a bowl at bed time.
Want something else to put fresh cherries on?
Next up your tart goes into the oven for a little bit, then BAM! This comes out, and it takes every ounce of strength you have not to cut into in instantly. Breath. Go for a walk. Think about baseball. Do whatever you’ve got to do to let it cool.
I know how hard it is. I promise. But you can do it, I believe in you. The cherry almond tart is worth it!
Am I making it harder for you? Can you smell how delicious it is? Is your mouth watering?
But look at this! Dusted with a bit of icing sugar, my cherry almond tart is literally begging to be devoured. If we’re being honest, I had to cut a second piece to eat while I was photographing this one. I just couldn’t wait any longer.
One of the best things about being a brand ambassador for Gay Lea is all the amazing contests and promotions I get to share with you guys. This one though… this one is hands down my favourite!
Basically, you get to pick your cow (Fit cow, Granny cow, Hipster cow, Nerdy cow, Sleepy cow or Smooth cow), and then milk it. Yep, you read that right. Milk it. Every week the prizes change, but this week it’s a pair of Beats Headphones. It seriously just keeps getting better and better.
To jump right in and get milking, click on the image below:
Side note: while I really want to say I’m Fit cow or Smooth cow, I’m totally Nerdy cow.
Back to the Cherry Almond Tart
Alright, I’m sure by this point you just want to dive into the recipe so you can be eating this yourself. Enjoy!!!
- 1 egg yolk
- 2 tbsp very cold water
- 1 tsp vanilla extract
- 1 1/4 cups white flour
- 1/3 cup sugar
- 1/8 tsp salt (1/4 tsp if using unsalted butter)
- 8 tbsp cold salted butter, cut into tiny cubes or slices, I use Stirling
- 1 cup ground almonds, lightly packed (4 ounces)
- 1 tbsp flour
- 1/2 cup sugar
- 8 tbsp salted butter, softened. I use Stirling
- 2 eggs
- 1/2 tsp almond extract
- 1 1/2 cups pitted cherries, halved if you like (about 40 cherries)
- 2 tbsp sliced almonds
- Icing sugar for dusting
- Preheat your oven to 425ºF with a rack in the middle position. Get out a 9 1/2" tart shell with a removable bottom.
- In a small bowl, mix together the egg yolk, water, and vanilla. Set aside.
- In a large bowl, whisk together the flour, sugar, and salt. Use a pastry blender (or a couple of forks) to cut in your butter until the mixture is crumbly and the butter pieces the size of small peas.
- Pour on the egg yolk mixture, and then knead it quickly with your hands until you have a smooth ball.
- Flatten into a disk, and then roll out on a well floured surface until 1/8" thick.
- Transfer the dough to your tart pan, pressing into the fluted edges. Use leftover dough to patch any cracks and to thicken up any thin spots.
- Prick the crust all over with a fork, and then place it in the freezer for 30 minutes.
- Bake for 11-14 minutes, until it's just starting to show a little bit of colour.
- Remove from the oven and reduce the oven temperature to 375ºF
- Whisk together the ground almonds, flour, and sugar.
- Use a mixer to beat in the butter, eggs, and almond extract until smooth.
- Spread the mixture onto the bottom of the baked tart shell (no need to let it cool).
- Press the cherries into the filling, then sprinkle on the sliced almonds.
- Bake at 375ºF for 30 minutes, until a toothpick inserted into the center comes out clean.
- Let cool to room temperature before slicing and serving.
Disclosure: I am part of the PTPA Brand Ambassador Program with Gay Lea and I received Compensation as part of my affiliation with this group. The opinions on this blog are my own.