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–+ servings
cherry tart

Easy Cherry Tart

5 from 1 vote
A foolproof Cherry Tart featuring a buttery shortcrust base, a rich almond frangipane filling, and fresh sweet cherries. Perfect for summer gatherings and completely delicious when served with vanilla ice cream.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ¼ cups all-purpose flour For the crust
  • ½ cup cold unsalted butter Cut into small cubes
  • 2-3 tablespoons ice water As needed to bind dough
  • 1 cup almond flour Blanched, finely ground
  • ½ cup granulated sugar For the frangipane
  • ¼ cup unsalted butter Softened to room temperature
  • 2 large eggs Room temperature
  • 2 cups fresh sweet cherries Pitted and stems removed

Equipment

  • 1 9-inch tart pan Preferably with a removable bottom
  • 1 Food processor For mixing the dough
  • 1 cherry pitter To remove pits easily
  • 1 Mixing Bowl For the filling

Method
 

  1. Pulse the flour, cold butter, and a pinch of salt in a food processor until crumbly.
  2. Add ice water one tablespoon at a time until the dough just holds together.
    folding dry ingredients into creamed tart dough
  3. Form into a disk, wrap tightly in plastic, and chill for one hour.
  4. Roll the dough out and gently press it into a 9-inch tart pan.
    pressing dough into tart pan
  5. Beat the softened butter and sugar until light, then fold in the almond flour and eggs to make the frangipane.
  6. Spread the almond filling evenly over the crust and press the pitted cherries into the top.
  7. Bake at 375°F (190°C) for 40-45 minutes until puffed and golden brown.

Nutrition

Serving: 130gCalories: 320kcalCarbohydrates: 32gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 120mgPotassium: 190mgFiber: 3gSugar: 18gVitamin A: 400IUVitamin C: 4mgCalcium: 50mgIron: 1.5mg

Notes

Store covered at room temperature for up to 2 days, or wrap well and refrigerate for up to 4 days. Serve at room temperature for the best texture.

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