Sweet Cherry Almond Tart Recipes

AMARENA CHERRY & ALMOND TART

Steps:

• Mix together the butter, sugar, flour, a pinch of salt and the egg in a food processor to make a dough, then wrap and leave to rest in the fridge for 30 mins. The dough should be cold but still easy to work with by the time you roll it out.
• Meanwhile, make the frangipane filling. Melt the butter in a pan over a low heat, then set aside to cool slightly. Beat the sugar with the eggs and lemon zest in a bowl until creamy. Pour in the melted butter while continuing to beat, then add the ground almonds (or almond flour) and fold into the mixture. Heat oven to 175C/155C fan/gas 3½.
• Line a buttered tart tin or ring mould (approximately 23cm) with the rolled-out pastry dough, then trim any overhanging edges. Spread the frangipane evenly into the tin and arrange the cherries on top with some of their syrup, so the top of the tart is covered in a thin layer.
• Put the tart in the oven and bake for about 40-45 mins until golden brown, puffed and firm to the touch. Leave to cool on a rack. Dust with some icing sugar, if you like, before serving in slices.

CHERRY & ALMOND TARTS

Steps:

• Very thinly roll out the pastry on a lightly floured surface. Stamp out 12 x 9cm circles with a fluted cutter, if you have one, and use to line a bun tin. Spread 1 rounded tsp of the cherry jam in the bottom of each tart.
• Whizz the cake to crumbs in a food processor, then tip into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the flaked almonds and openfreeze for 2 hrs, then wrap well in cling film and freeze for up to 2 months.
• Heat oven to 180C/160C fan/gas 4 with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 mins until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the icing sugar to make a runny icing. Drizzle over the tarts and leave to set.
• Very thinly roll out the pastry on a lightly floured surface. Stamp out 12 x 9cm circles with a fluted cutter, if you have one, and use to line a bun tin. Spread 1 rounded tsp of the cherry jam in the bottom of each tart.
• Whizz the cake to crumbs in a food processor, then tip into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the flaked almonds and openfreeze for 2 hrs, then wrap well in cling film and freeze for up to 2 months.
• Heat oven to 180C/160C fan/gas 4 with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 mins until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the icing sugar to make a runny icing. Drizzle over the tarts and leave to set.

CHERRY ALMOND TART

Steps:

• In a large bowl, combine the cake mix, cracker crumbs and butter until crumbly. Beat in egg. Stir in chopped almonds. , Press onto the bottom and up the sides of a greased 14-in. pizza pan. Bake at 350° for 11-13 minutes or until lightly browned. Cool completely. , In a small bowl, beat cream cheese and sugar until smooth. Spread over crust. Top with pie filling. Sprinkle with sliced almonds. Store leftovers in the refrigerator.

SWEET CHERRY & ALMOND TART

Steps:

• Butter the bottom and sides of a 10" tart pan, line the bottom with buttered parchment paper, and set it aside.
• Preheat the oven to 350°F.
• Mix the ground almonds, sugar, flour salt, baking powder and grated orange zest, and set them aside.
• Melt the butter.
• Beat the eggs.
• Beat the orange juice and the butter into them.
• Stir in the dry ingredients.
• Pour into the tart pan.
• Sprinkle the cherries evenly over the batter.
• Bake at 350°F for 35-40 minutes.

CHERRY-ALMOND STREUSEL TART

Steps:

• Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges., In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust., For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.

SWEET CHERRY TART

Steps:

• Preheat oven to 400 degrees.
• Make Sour Cream Pastry.
• Combine flour and 1/2 tsp.
• sugar in large bowl.
• Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Stir in sour cream until dough holds together.
• Turn out onto floured surface and knead gently 2 or 3 times.
• Divide dough in half and freeze half for another use.
• This light pastry may be used for any pie.
• Roll out pastry on lightly floured surface to fit a 10-inch flan pan.
• Flute edges high.
• Cut aluminum foil to fit center of pastry shell and then fill with pie weights or dried beans.
• Bake at 400 degrees for 10 minutes.
• Remove from oven and CAREFULLY remove the weights and foil from the pastry shell.
• Set aside.
• Re-set oven to 350 degrees.
• In large bowl, combine eggs, sugar and whipping cream with a wire whisk.
• Beating constantly, add scalded milk until all is blended well.
• Arrange cherries in bottom of pastry shell; pour custard over cherries.
• Bake at 350 degrees for 35-40 minutes or until a knife inserted 1 inch from the outside edge comes out clean.
• Center will set as custard cools.
• Cool completely.
• Garnish with whipped cream, if desired.

ROMAN CHERRY TART WITH ALMOND CRUST AND ALMOND ICE CREAM

Steps:

• Preheat the oven to 375°F.
• Toast the almonds on a baking sheet about 10 minutes, until they darken slightly and smell nutty. When the nuts have cooled, place them in a food processor with the sugar and pulse to a coarse meal. Add the flour and salt and pulse again to combine. Transfer to a mixing bowl, and pour in the melted butter, almond and vanilla extracts, and 1 tablespoon ice-cold water. Using a wooden spoon, mix until just combined, adding more ice-cold water if necessary to help bring the dough together.
• Use your fingers to press the dough into a buttered 9-inch fluted tart pan, pressing the sides first and then the bottom, to form an even crust. Chill at least an hour, or preferably overnight.
• Preheat the oven to 350°F.
• Prick the bottom of the tart shell with a fork, and line it with a few coffee filters opened out, or a piece of parchment paper. Fill the lined tart shell with beans or pie weights, and bake 20 minutes, until it begins to brown lightly around the edges. Remove from the oven and cool on a rack. Once it cools, lift the paper and beans out of the tart.
• Fill the shell with the sweet cherry compote to just below the level of the rim. Return the tart to the oven and bake 1 hour, until the cherries darken to a deep ruby red. Let the tart cool 15 minutes before cutting.
• Slice the tart into wedges, and serve with scoops of almond ice cream.
• Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, sugar, and 1/4 cup water. Over medium heat, cook the mixture, without stirring, until it's caramelized to an amber color. Once it begins to brown, you can swirl the pot a little to get the caramel to color evenly.
• While the sugar is caramelizing, stir 1 tablespoon water into the cornstarch (this is called a "slurry" and will help thicken the fruit juices).
• When the sugar is an amber brown, add the cherries, and swirl the pan again. Add the grappa, turn the flame down, and let the cherries simmer a few minutes, until they have softened. (The caramel will seize up and harden at first; don't worry, it will remelt.) Strain the cherries over a bowl, return the liquid to the pot, and bring it to a boil over medium-high heat. Whisk the cornstarch slurry into the liquid and bring it back to a boil once again, stirring often. Cook a few more minutes, until thickened. Transfer the cherries to the bowl, pour the liquid over them, and stir to combine. Let cool completely.
• Preheat the oven to 375°F.
• Toast the almonds on a baking sheet in the oven 10 to 12 minutes, until they darken slightly and smell nutty. When they've cooled, chop the nuts coarsely.
• Place 1 1/2 cups of the chopped almonds in a medium saucepan, and pour in the milk and cream. Bring to a boil over medium heat. Turn off the heat, cover, and let the flavors infuse for about 30 minutes.
• Bring the mixture back to a boil over medium heat, stirring occasionally. Turn off the heat.
• Whisk the egg yolks and sugar together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking to incorporate. At this point, you can add the rest of the cream mixture in a slow, steady stream, whisking constantly. Pour the mixture back into the pot and return to the stove.
• Add the almond extract, and cook the custard over medium heat 6 to 8 minutes, stirring frequently with a rubber spatula, scraping the bottom and sides of the pan. The custard will thicken, and when it's done will coat the back of the spatula. Strain the mixture, and chill at least 2 hours in the refrigerator. Process in an ice cream maker according to the manufacturer's instructions and, when it's done, stir in the remaining almonds.
• You can make the crust and line the tart shell the day before, and chill overnight. The sweet cherry compote can also be made the day before.