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Mouthwatering Cherry Almond Tart – Nutty Delight

40 minutes. Cook
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Tarts have a rich history, dating back centuries to medieval European kitchens, where they were originally humble, rustic dishes. Over time, they’ve transformed into elegant, mouthwatering desserts. Our “Mouthwatering Cherry Almond Tart” pays homage to this culinary tradition with a delightful twist – a combination of sweet cherries and nutty almonds that will transport your taste buds to another realm.

Historical Background:

Tarts, as we know them today, have evolved significantly from their humble beginnings. Originally, they were a means of preserving meat and vegetables inside a pastry crust. It wasn’t until the Renaissance that they began to transform into sweet, fruit-filled confections. In the late 19th and early 20th centuries, they became popular in America as well. Cherry and almond tarts have become a staple in the world of pastries, often seen in patisseries and cafes worldwide.


Preparing the Tart Crust:

  1. Start by preheating your oven to 375°F (190°C).
  2. In a food processor, combine the all-purpose flour, ground almonds, and granulated sugar. Pulse a few times to mix them together.
  3. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
  4. In a small bowl, beat the egg yolk with 2 tablespoons of ice water. Slowly add this mixture to the food processor while pulsing. If the dough is still too dry, add an additional tablespoon of ice water until it comes together.
  5. Remove the dough from the food processor, form it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

Preparing the Almond Filling:

  1. In a mixing bowl, combine the ground almonds, granulated sugar, softened butter, egg, almond extract, and a pinch of salt. Mix until well combined, creating a creamy almond filling. Set aside.

Assembling the Tart:

  1. Roll out the chilled tart dough on a floured surface to fit your 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the bottom and sides. Trim any excess dough from the edges.
  2. Prick the bottom of the tart shell with a fork, and line it with parchment paper. Fill the shell with baking beans or pie weights. This will prevent the crust from puffing up during baking.
  3. Bake the tart crust in the preheated oven for 15 minutes. Then, remove the parchment and weights, and bake for an additional 10 minutes until the crust is lightly golden.

Adding the Cherry Topping:

  1. While the tart crust is baking, prepare the cherry topping. In a saucepan, combine the pitted and halved cherries with a tablespoon of granulated sugar. Cook over low heat for about 5-7 minutes until the cherries soften and release some juice. Set aside.
  2. Once the tart crust is baked, remove it from the oven and let it cool for a few minutes.
  3. Spread the almond filling evenly over the bottom of the crust.
  4. Arrange the cooked cherries on top of the almond filling in a decorative pattern.
  5. Return the tart to the oven and bake for an additional 15-20 minutes, or until the almond filling is set, and the tart has a golden brown hue.
  6. Remove the cherry almond tart from the oven and let it cool in the tart pan on a wire rack.


prep time
30 minutes.
cooking time
40 minutes.
total time
1 hour 10 minutes.


  • 9-inch tart pan with a removable bottom

  • Mixing bowls

  • Food processor

  • Rolling pin

  • Plastic wrap

  • Baking parchment

  • Baking beans or pie weights

  • Wire rack

  • Saucepan


  • For the Tart Crust:

  • 1 1/4 cups all-purpose flour

  • 1/4 cup ground almonds

  • 1/4 cup granulated sugar

  • 1/2 cup unsalted butter, cold and cubed

  • 1 egg yolk

  • 2-3 tablespoons ice water

  • For the Almond Filling:

  • 1 cup ground almonds

  • 1/2 cup granulated sugar

  • 1/4 cup unsalted butter, softened

  • 1 egg

  • 1 teaspoon almond extract

  • 1/4 teaspoon salt

  • For the Cherry Topping:

  • 2 cups fresh or frozen cherries, pitted and halved

  • 1 tablespoon granulated sugar


Prepare the tart crust.
Make the almond filling.
Assemble the tart.
Bake until golden brown.
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