July 27, 2015

Cherry Almond Tart

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Hey everyone! I’ve been really inspired to cook and bake lately thanks to all the wonderful produce popping up in my local ShopRite. One thing I’d always wanted to try was a dessert using fresh cherries. This was the perfect week to do it because cherries are in season now in the Northeast so they’re readily available at your local ShopRite.

I recommend using Bing cherries for this dessert. I’d always been intimidated to use fresh cherries because I thought pitting them would be a nightmare, but I found a great hack on Pinterest using a chopstick and a wine bottle (go figure!). So anyways, here’s a great tart recipe and even better with a scoop of fresh whipped cream or ice cream!



  • 1 pie crust (pre-bought or home made, I used the all-butter crust recipe here)
  • 3 c. fresh cherries, pitted and halved (you can also use frozen cherries, but go for the fresh ones!)
  • ½ c. sugar
  • 1 Tbsp. corn starch
  • ½ tsp. almond extract
  • Crumble Topping:
  • ⅔ c. flour
  • ½ c. sliced almonds
  • ⅓ c. light brown sugar
  • ⅓ c. butter, soft/room temperature (NOT melted)
  • ½ tsp. nutmeg



Preheat oven to 375 degrees.

Press pie crust into a buttered tart pan. Mix together cherries, sugar, corn starch and almond extract and let sit. While the fruit mixture is sitting, mix all the ingredients for the crumb topping. When that’s done, pour the fruit mixture into the tart shell then top with the crumb topping. Cover the tart loosely with aluminum foil.

Bake at 375 degrees for 35 minutes with the cover on. Remove the foil and bake for another 10 minutes or until brown on top. Serve warm with ice cream or whipped cream.



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