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Cherry Almond Tart
Author: Jackie
Ingredients
  • 1 cup cold Plugra European Style butter , cubed
  • ½ cup powdered sugar
  • 2 cups all purpose flour
  • ¼ teaspoon baking powder
  • 2 teaspoon cream
  • 2 ½ cups fresh pitted cherries or frozen cherries (thawed)
  • 1 tablespoon Plugra European Style butter
  • 1 tablespoon corn starch
  • 1 teaspoon water
  • 1 tablespoon vanilla extract or paste
  • 2 cups Almond Paste
  • Powdered sugar for garnish
Instructions
For the crust
  1. In a food processor pulse flour, powdered sugar and flour until combined.
  2. Add butter, one cube at a time, until combined. Add cream and pulse until the dough forms a ball in the food processor.
  3. Refrigerate dough for one hour.
  4. On a floured surface roll out dough into your desired pie or tart pan.
  5. Par bake the crust at 325 degrees for 10 minutes.
  6. Allow to cool for 10 minutes before adding filling.
For the filling
  1. In a small sauce pan heat cherries, butter, and vanilla. Cook on medium heat until the cherries release their juices and begin to simmer (about 10 minutes).
  2. At this point you can blend the cherries for a smooth filling and return the puree to the pan, or you can leave it chunky and continue to cook on medium low.
  3. In a tiny dish, combine the water and cornstarch to create a paste.
  4. Add the cornstarch paste to the cherry mixture and stir until it has thickened up enough to coat the back of the spoon.
  5. Remove from heat and allow to cool.
  6. While the cherries are cooling, make your almond paste balls.
  7. Roll small ½ inch balls to top the tart.
  8. After cherry filling has cooled for about 10 minutes, pour filling into tart shell.
  9. Top cherry filling with almond paste balls.
  10. Bake for an additional 20 minutes at 350 degrees.
  11. Sprinkle with powdered sugar before serving.