Cherry and Almond Tarts

Welcome to our culinary blog, where we feature mouthwatering dishes that are versatile and simple to prepare! We’re thrilled to present to you today a delicious dessert that will wow your family and friends: Cherry and Almond Tarts. These tarts have a delicious blend of crunchy almonds and sweet cherries all wrapped in a flaky, buttery shell. Regardless of your level of baking experience, this recipe is easy to follow and enjoyable to prepare. Now let’s get started and make these delicious Cherry and Almond Tarts.

Why You’ll Love Cherry and Almond Tarts

This Recipe Cherry and Almond Tarts, A traditional dish. Cherry and almond tarts blend two of the most popular flavors: rich almonds and sweet cherries. Here are some explanations as to why you will adore this recipe:

1. Simple Ingredients: You don’t need any fancy ingredients to make these tarts. You most likely already have most of these in your pantry!
2. Quick and Easy: The recipe is easy to follow and doesn’t take much time to prepare.
3. Versatile: You can enjoy these tarts as a dessert, a tea-time treat, or even as a special breakfast.
4. Impressive: These tarts look beautiful and are sure to impress your guests at any gathering.

Ingredients for Cherry and Almond Tarts

Let’s start with the ingredients you’ll need to make these delicious Cherry and Almond Tarts.

For the Tart Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, Chill and slice into little cubes
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2-3 tablespoons cold water

For the Almond Filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup almond flour
• 2 large eggs
• 1 teaspoon almond extract

For the Cherry Topping:

• 2 cups fresh or frozen pitted cherries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Step-by-Step Instructions

Make the crust

Let’s start with the foundation of our Cherry and Almond Tarts – the crust. This buttery, almond-infused crust is the perfect base for our cherry and almond filling.

Cream the butter and sugar:

• Mix the flour, powdered sugar, and salt in a big bowl.
• Add the cold butter cubes and use your fingers to mix until it looks like coarse crumbs.
• Mix in the egg yolks and cold water until the dough comes together.

Add almonds and remaining flour:

• Add in your ground almonds and the rest of the flour.
• Use your hands to bring the crust together gently.

Chill the dough:

• Wrap your dough in plastic wrap and pop it in the fridge.
• Let it chill out for at least 30 minutes, or up to a couple of hours if you’re not in a rush.

Prepare the Tart Shell

While your dough is chilling, let’s get everything else ready.

Grease the tin:

• Grab your loose-bottomed flan tin and give it a good greasing.
• This will help your tart come out easily once it’s baked.

Roll out the dough:

• Once your dough has chilled, it’s time to roll it out.
• Here’s a pro tip: roll it between two sheets of baking parchment. This prevents it from sticking to your work surface and rolling pin. Genius, right?
• Make sure your crust circle is slightly larger than your tin.
• You want it to be the diameter of the tin plus twice the depth.
• Aim for a thickness of about ⅛ inch.

Line the tin:

• Carefully lift your crust and line your flan tin.
• Gently press it into the corners and up the sides.
• If you get any cracks, just patch them up with a bit of excess pastry.
• No one will know!

Trim the excess:

• Use your rolling pin to roll over the top of the tin. This will give you a clean edge.

Chill again:

• Prick the bottom of your crust case with a fork (this helps prevent bubbles), then pop it back in the fridge for at least 15 minutes.

Blind Bake the crust

Now it’s time to par-bake our crust. This ensures we don’t end up with a soggy bottom (and nobody wants that!).

Preheat the oven:

• Set your oven to 400℉ .

Prepare for blind baking:

• Line your chilled crust case with baking parchment and fill it with ceramic beans, rice, or dried beans.
• By doing this, the pastry maintains its form during baking.

Bake:

• Pop your crust case in the preheated oven for 15 minutes.
• After 15 minutes, carefully remove the baking parchment and weights.
• Return the crust case to the oven for another 5 minutes to crisp up the bottom.

Cool:

• Take your crust case out of the oven and let it cool while you prepare the filling.

Prepare the Cherry Topping

While your crust case is cooling, let’s get those cherries ready!

Remove stones:

• Carefully remove the seeds from your cherries.
• If you have a cherry pitter, now’s the time to use it! If not, a small knife will do the trick.

Drain:

• Place your pitted cherries on some kitchen paper to drain off any excess moisture.
• We don’t want our tart to be too wet!

Make the almond filling

Now for the star of the show – the almond frangipane filling!

Mix ingredients:

• Place all your ingredients (butter, sugar, eggs, ground almonds, and flour) into the bowl of your stand mixer.

Beat:

• Turn on your mixer and let it beat the ingredients together for a couple of minutes until you have a smooth, creamy mixture.

Assemble and Bake the Tart

We’re in the home stretch now! Let’s put it all together and get baking.

Fill the crust case:

• Spread your frangipane evenly into the cooled crust case. Use a spatula to smooth it out.

Add cherries:

• Now for the fun part – arranging the cherries!
• Start at the outer edge of the tart and work your way in, placing the cherries in concentric circles.
• Gently press them into the frangipane as you go.

Pro tip: Double-check your cherries for any sneaky stones that might have been missed. Your teeth will thank you later!

Bake:

• Pop your assembled tart into the oven at 400℉ for 25 minutes.

Reduce heat and continue baking:

• After 25 minutes, turn the oven down to 350℉ and bake for another 15-20 minutes.
• You’re looking for a golden brown frangipane that’s cooked all the way through.

Cool:

• Once your tart is baked to perfection, take it out of the oven and let it cool completely before removing it from the tin.
• And there you have it – your very own homemade Cherry and Almond Tart!

Serving Suggestions

This Cherry and Almond Tarts is delicious on its own, but if you want to take it to the next level, here are a few serving suggestions:

• Dust it with a little icing sugar for a professional finish.
• Accompany with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair it with a cup of coffee or tea for the perfect afternoon treat.

Tips for the Best Cherry and Almond Tarts

• Use Cold Butter: Cold butter is key to a flaky crust. Make sure your butter is well chilled before using it.
• Chill the Dough: Don’t skip the step of chilling the dough. This helps to relax the gluten and prevent the crust from shrinking during baking.
• Fresh or Frozen Cherries: You can use either fresh or frozen cherries for this recipe. If using frozen cherries, make sure to thaw and drain them well before using.
• Adjust Sweetness: Taste your cherries before cooking and adjust the amount of sugar as needed. Some cherries are naturally sweeter than others.
• Make Ahead: You can prepare the tart crust and almond filling in advance. Store them in the refrigerator for up to 2 days before assembling and baking the tarts.

Variations of Cherry and Almond Tarts Recipe

1. Berry and Almond Tarts
   • Ingredients: Substitute the cherries with a mix of your favorite berries, such as raspberries, blueberries, and blackberries.
   • Instructions: Follow the same steps as the original recipe, but replace the cherry topping with a mixed berry topping. Cook the berries with sugar, cornstarch, and lemon juice until thickened.
2. Chocolate Cherry Almond Tarts
   • Ingredients: Add 1/2 cup of dark chocolate chips to the recipe.
   • Instructions: After pressing the dough into the tartlet pans, sprinkle a layer of dark chocolate chips on the bottom before adding the almond filling. Proceed with the cherry topping as usual.
3. Peach and Almond Tarts
   • Ingredients: Replace the cherries with 2 cups of sliced peaches.
   • Instructions: Follow the same steps as the original recipe, but use peaches instead of cherries. Cook the peach slices with sugar, cornstarch, and lemon juice until they are soft and the mixture is thickened.
4. Apple and Almond Tarts
   • Ingredients: Replace the cherries with 2 cups of diced apples, add 1/2 teaspoon of cinnamon.
   • Instructions: Follow the same steps as the original recipe, but use diced apples and add cinnamon to the apple mixture. Cook the apples with sugar, cornstarch, lemon juice, and cinnamon until they are soft and the mixture is thickened.
5. Apricot and Almond Tarts
   • Ingredients: Replace the cherries with 2 cups of sliced apricots.
   • Instructions: Follow the same steps as the original recipe, but use apricots instead of cherries. Cook the apricot slices with sugar, cornstarch, and lemon juice until they are soft and the mixture is thickened.
6. Plum and Almond Tarts
   • Ingredients: Replace the cherries with 2 cups of sliced plums.
   • Instructions: Follow the same steps as the original recipe, but use plums instead of cherries. Cook the plum slices with sugar, cornstarch, and lemon juice until they are soft and the mixture is thickened.
7. Coconut Almond Tarts
   • Ingredients: Add 1/2 cup of shredded coconut to the almond filling.
   • Instructions: Follow the same steps as the original recipe, but mix the shredded coconut into the almond filling before adding it to the tart shells. Proceed with the cherry topping as usual.
8. Pistachio Cherry Almond Tarts
   • Ingredients: Replace 1/2 cup of almond flour with 1/2 cup of ground pistachios.
   • Instructions: Follow the same steps as the original recipe, but use ground pistachios along with almond flour for the filling. Proceed with the cherry topping as usual.
9. Lemon Blueberry Almond Tarts
   • Ingredients: Replace the cherries with 2 cups of blueberries, add 1 tablespoon of lemon zest to the filling.
   • Instructions: Follow the same steps as the original recipe, but use blueberries instead of cherries and add lemon zest to the almond filling. Cook the blueberries with sugar, cornstarch, and lemon juice until they are soft and the mixture is thickened.
10. Mini Cherry Almond Tarts
    • Ingredients: Use the same ingredients as the original recipe.
    • Instructions: Instead of using regular tart pans, use a mini muffin tin to make bite-sized versions of these tarts. Reduce the baking time to 15-20 minutes, or until the crust is golden brown and the filling is set.

Nutrition Chart for One Serving of Cherry and Almond Tart

Nutrient	Amount per Serving (1 tart)
Calories	320
Total Fat	20g
– Saturated Fat	9g
– Trans Fat	0g
Cholesterol	60mg
Sodium	70mg
Total Carbohydrates	30g
– Dietary Fiber	2g
– Sugars	15g
Protein	5g
Vitamin A	10% of Daily Value (DV)
Vitamin C	6% of Daily Value (DV)
Calcium	4% of Daily Value (DV)
Iron	6% of Daily Value (DV)

Breakdown of Key Ingredients:

Tart Crust:

• Flour: Provides carbohydrates and a small amount of protein.
• Butter: Contributes most of the fat content, including saturated fat.
• Sugar: Adds to the carbohydrate count and provides sweetness.

Almond Filling:

• Almond Flour: Adds protein, healthy fats, and fiber.
• Butter: Adds more fat and a rich texture.
• Eggs: Provide protein, fats, and essential vitamins.
• Sugar: Contributes to the carbohydrate count and sweetness.
• Almond Extract: Adds flavor with minimal impact on nutrition.

Cherry Topping:

• Cherries: Provide natural sugars, fiber, vitamins (especially vitamin C), and antioxidants.
• Sugar: Adds sweetness and carbohydrates.
• Cornstarch: Used as a thickening agent, contributing minimally to the overall nutrition.

Tips for Adjusting Nutritional Content:

1. Reduce Sugar: Use less sugar or a sugar substitute to lower the carbohydrate and calorie content.
2. Use Whole Wheat Flour: Substitute some or all of the all-purpose flour with whole wheat flour to increase fiber content.
3. Lighten the Filling: Use a lighter butter substitute or reduce the amount of butter in the almond filling to lower fat content.
4. Add More Fruit: Increase the amount of cherries or add other fruits to boost fiber, vitamins, and antioxidants.

Frequently Asked Questions (FAQs) about Cherry and Almond Tarts

Can I use cherries that are frozen rather than fresh?

If fresh cherries aren’t available, then frozen cherries will work just fine. To prevent too much moisture in the tarts, just make sure to thoroughly drain and defrost them before using.

How can I make the tart crust extra flaky?

To achieve an extra flaky crust, ensure that your butter is very cold before mixing it with the flour. You can even chill the flour and the mixing bowl for better results. Also, avoid overworking the dough; mix just until it comes together.

Can I make the dough and filling in advance?

Absolutely! You can prepare the dough and almond filling up to 2 days in advance. Store the dough wrapped in plastic wrap in the refrigerator, and keep the almond filling in an airtight container.

What if I don’t have almond flour?

If you don’t have almond flour, you may create your own by using a food processor to finely crush blanched almonds. Alternatively, you can use finely ground hazelnuts or walnuts as a substitute, though the flavor will be slightly different.

Can I make these tarts gluten-free?

Yes, you can make gluten-free Cherry and Almond Tarts by using a gluten-free flour blend for the tart crust and ensuring that your almond flour is also gluten-free.

How do I store leftover tarts?

Store leftover tarts in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. To freeze, wrap each Cherry and Almond Tart individually in plastic wrap and place them in a freezer-safe container or bag.

Can I use other types of fruit?

Yes, you can experiment with different fruits such as blueberries, raspberries, peaches, or plums. Just follow the same cooking method as for the cherries to make sure the fruit topping is thickened and not too watery.

How do I prevent the tart crust from becoming soggy?

To prevent a soggy crust, make sure to bake the tarts until the crust is golden brown. You can also brush the bottom of the crust with a thin layer of beaten egg white before adding the almond filling to create a moisture barrier.

What can I serve with Cherry and Almond Tarts?

Cherry and Almond Tarts are delicious on their own, but you can also serve them with a dollop of whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar for an extra special treat.

How can I make mini tarts for a party?

To make mini Cherry and Almond Tarts, use a mini muffin tin instead of regular tart pans. Cut smaller circles of dough to fit the mini muffin cups, and adjust the baking time to 15-20 minutes or until the crust is golden brown and the filling is set.

Conclusion

These delicious and eye-catching Cherry and Almond Tarts are going to quickly become a family favorite. These tarts are the ideal dessert for any occasion because of their flaky butter crust, smooth almond interior, and delicious cherry topping. Making this recipe and giving it to your loved ones should be enjoyable. Have fun with your baking! Remind your friends and family to try this Cherry and Almond Tarts recipe if you liked it. Check out our blog and social media pages for more delectable recipes and baking advice. Have fun with your baking!