Almond Cherry Tart Recipe

Ingredients (for a 24cm tart pan):

Sweet Tart Dough:

160g All-purpose flour

75g Cold butter (cubed)

70g Icing sugar

3 Egg yolks

A pinch of salt

Filling:

300g-350g Cherries (fresh pitted, frozen, or sour cherry preserve)

100g Sugar (for the filling)

Optional: 1 tbsp Cornstarch (if using fresh/frozen cherries for thick juice)

Topping:

Sliced ​​(flaked) almonds

Optional: Egg white mixed with a little sugar for a crunchy almond glaze

Instructions:

Prepare the Crust: Pulse flour, icing sugar, and salt in a food processor. Add cold butter and pulse until it looks like cornmeal. Add egg yolks and mix until a dough forms. Press into the tart pan and chill for 30 minutes.

Blind Bake (Optional, but recommended): For a crispier base, bake the empty crust at 180°C (350°F) for about 12-15 minutes using pie weights.

Prepare Filling: If using fresh cherries, mix them with sugar and cornstarch in a saucepan and simmer briefly until thickened. Let it cool.

Assemble: Spread the cherry filling evenly over the tart base.

Add Topping: Generously sprinkle sliced ​​almonds over the top.

Final Bake: Bake at 180°C (350°F) for another 20-30 minutes, or until the crust is golden brown and the almonds are lightly toasted.

Cool: Allow the tart to cool completely before slicing to let the filling set.