This is a simple and pretty recipe for Cherry Almond Tart, using cherry preserves and a delicious shortbread almond crust.

I like to think of this cherry almond tart as a beautiful dessert for Valentine’s Day, Easter or Mother’s Day. It’s one of those kinds of desserts that looks like you bought at a gourmet bakery, but you get the satisfaction of telling everyone you made it yourself! It happens to be delicious too.

Ingredients needed:

• all purpose flour
• ground cinnamon
• salt
• unsalted butter
• white sugar
• sliced almonds
• whole eggs
• egg yolk
• cherry preserves

How to make a Cherry Almond Tart:

The complete, printable recipe is at the end of this post.

Remove from the oven; brush the edges with egg wash. Sprinkle almonds around the edge. Bake for 15 more minutes. 

Cut into squares to serve. Once cut, store squares in a sealed container. Consume within 3 days when stored at room temperature, one week when store in the refrigerator, and three months when stored in the freezer. Enjoy!

The Best Cherry Dessert Recipes:

• Cherry Rugelach
• White Chocolate Cherry Shortbread Cookies
• Cherry Delight
• Cherry Amaretto Pie
• Mini Cherry Cheesecake Bites

Print

Cherry Almond Tart

A simple recipe using cherry preserves and a delicious shortbread almond crust.

Course Dessert

Cuisine American

Keyword almond, Cherry, tart

Prep Time 30 minutes

Cook Time 40 minutes

Cooling Times 25 minutes

Total Time 1 hour 35 minutes

Servings 16 servings

Calories 394kcal

Author RecipeGirl.com

Ingredients

CRUST:

• 2 cups all purpose flour
• 1 teaspoon ground cinnamon
• ¾ teaspoon salt
• 14 tablespoons (1¾ sticks) cold unsalted butter, cut into pieces
• 1 cup granulated white sugar
• 10 ounces sliced almonds, ground finely (or use almond flour)
• 2 large eggs, lightly beaten

REMAINING INGREDIENTS:

• One 12-ounce jar cherry preserves
• 1 large egg yolk
• ¼ cup sliced almonds

Instructions

PREPARE THE CRUST:

• Preheat oven to 400°F. Spray a 10 x 6 inch tart pan with removable bottom with nonstick cooking spray.
• In a large bowl, whisk together the flour, cinnamon and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the sugar, ground almonds, then eggs. Work into a ball. Knead a few times in the bowl if necessary to bring the dough together. Divide in half.
• Press half of the dough into the bottom and up the sides of the prepared pan. Bake for 10 minutes.
• Roll the remaining dough between two sheets of waxed paper to ¼ inch thick. Put on baking sheet and freeze for 10 minutes.

ASSEMBLE THE TART:

• Puree the preserves in a food processor, then spread on top of the crust.
• Remove the top sheet of waxed paper from the chilled dough. Using a pastry wheel or pizza cutter, slice the dough into ¾ to 1 inch diagonal strips. Arrange on top of the preserves in a lattice fashion.
• Beat the yolk with 1 teaspoon water and brush lightly on the lattice.
• Place the tart in the oven and reduce the temperature to 350°F. Bake for 15 minutes. Remove from the oven; brush the edges with egg wash. Sprinkle almonds around the edge. Bake for 15 more minutes.
• Cool for 15 minutes on a wire rack. Gently remove the sides and cool completely. Cut into squares to serve.

Nutrition

Serving: 1serving | Calories: 394kcal | Carbohydrates: 44g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 127mg | Potassium: 204mg | Fiber: 3g | Sugar: 24g | Vitamin A: 373IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg

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