cherry almond tart

IMG_4957 copyShout-out to sous chef Sarah M, a lovely friend with a big heart.

If you live in a place where it’s summer and where cherries are in season, and if you also lack the will power to buy a reasonable amount of cherries in one go, then I highly recommend this tart as an efficient method of quickly burning through a heap of them. The flavors of cherry and almond pair nicely together, and the tart is quite light despite the filling consisting primarily of flour, sugar, butter, and egg. That is precisely why I have a no-friend-left-behind policy when it comes to baked goods. You live within a few blocks of me? Cool I’ll bring half this tart over to you right now. You’re picking me up from my house to go out? Sweet, have a piece of this tart I just made. You’re on a diet? Okay, you can have a small piece but you’re still getting some.

Buckle up, because we’re all in this together, people. Still waiting for someone to complain…

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IMG_4953 copy Rainier Cherry Almond Tart
Recipe from the view from great island

Olive oil almond crust
1 1/3 cup all-purpose flour
1/4 cup almond flour
1/3 cup sugar
1/8 tsp salt
1/3 cup olive oil
1/3 cup cold water, approx.

Prepare the crust at least an hour ahead of time. Place the dry ingredients in a medium bowl. Add the oil and mix until crumbly and the oil is well incorporated). Add the water a little bit at a time, while using a spatula to scrape the bottom and sides of the bowl and press the loose flour together. Add just enough water for the dough to detach from the bowl and easily form into a ball. Cover the bowl and let the dough rest for 1 hour at room temperature before using.

Tart filling
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1 egg
1 tsp almond extract
1 cup almond flour
1 Tbsp all purpose flour (or use more almond flour for gluten free)
Approximately 30-40 cherries, pitted and halved

Preheat oven to 375F.

Place the ball of dough into a 9 inch tart pan or pie plate and press it into the dish, so that it covers the bottom and goes up the sides. Place into the refrigerator to chill while you continue.

Using a stand or hand mixer, cream the butter and sugar until fluffy. Beat in the egg, and then then mix in the flours and the almond extract.

Pour the mixture into the tart shell and use a spatula to spread it evenly. Top with the cherry halves, laying them face down and close to each other across the entire surface of the tart.

Bake for about 35-40 minutes until golden and firm to the touch.

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