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Cherry Almond Tart
Susan Phillips
Read Bio »Cherry Almond Tart
Is there anything better in the summer than a bowl of fresh bright red cherries? Not much, I’d argue. I have a rather vivid memory of chowing down an entire (large) bowl of cherries with my best friend curbside on a Fourth of July evening, and honestly, we probably could have eaten more after we finished the bowl! You just can’t stop at one…or two…or three…
So now you know I love cherries but throw some almonds in the ring and I’m SOLD. I adore this combination so much-the tartness of the cherries pairs so well with the almond flavor.
The buttery, nutty flavor of the crust (which is gluten-free and SO good), together with the cherries, almonds, and a bit of freshness from the lemon juice-well, it just combines into a delicious tart that my kids keep begging me to make again! Twist my arm, right?
It was so easy to make, too! The crust comes together quickly and after a quick chill, just add the filling and bake! It’s so simple.
Let’s get started!
First, in a mixing bowl, whisk the flours, salt, and sugar together.
Next, cut the butter into small cubes, then using your fingers or a pastry blender, cut the butter into the flour mixture until they are roughly the size of a pea.
Gently press about 2/3 of the crust mixture into the bottom of a 4×13″ fluted tart pan, starting at the bottom and working the crust up the edges, trying to keep it uniform.
Let the crust & remaining crust (to be used for the crumble) chill in the fridge for 30 minutes, while you make the filling.
In a mixing bowl, stir together the cherries, sugar, cornstarch, lemon juice, and almond extract until combined. Preheat oven to 350°.
After the tart shell is done chilling, remove and fill with the cherries & juices. Sprinkle the remaining crust mixture on top along with the sliced almonds.
Place the tart pan on a rimmed baking sheet to catch any drips and bake for 45-50 minutes, until the cherry filling begins to bubble, and the crust is golden brown.
Remove from the oven and let cool for at least 30 minutes before removing from the tart pan and slicing. Enjoy!
- 1 cup Oat Flour
- 1 cup Almond Flour
- 1/2 Granulated Sugar
- 1 tsp Sea Salt
- 8 tbsp unsalted butter, cubed
- 1 tbsp almond milk
- 2 cups Fresh Cherries, pitted & halved
- 3 tbsp Granulated Sugar
- 2 tbsp Cornstarch
- 1 tsp Almond Extract
- 1 tsp Fresh Lemon Juice
- 2 tbsp Sliced Almonds
- In a mixing bowl, whisk the flours, salt, and sugar together.
- Next, cut the butter into small cubes, then using your fingers or a pastry blender, cut the butter into the flour mixture until they are roughly the size of a pea.
- Gently press about 2/3 of the crust mixture into the bottom of a 4×13″ fluted tart pan, starting at the bottom and working the crust up the edges, trying to keep it uniform.
- Let the crust & remaining crust (to be used for the crumble) chill in the fridge for 30 minutes, while you make the filling.
- In a mixing bowl, stir together the cherries, sugar, cornstarch, lemon juice, and almond extract until combined. Preheat oven to 350°.
- After the tart shell is done chilling, remove and fill with the cherries & juices. Sprinkle the remaining crust mixture on top along with the sliced almonds.
- Place the tart pan on a rimmed baking sheet to catch any drips and bake for 45-50 minutes, until the cherry filling begins to bubble, and the crust is golden brown.
- Remove from the oven and let cool for at least 30 minutes before removing from the tart pan and slicing. Enjoy!