This delicious Cherry Almond Tart is loaded with fresh cherry flavor! It can easily be made gluten-free, as most of the crust is made of almonds.

Is there anything better in the summer than a bowl of fresh bright red cherries? Not much, I’d argue. I have a rather vivid memory of chowing down an entire (large) bowl of cherries with my best friend curbside on a Fourth of July evening, and honestly, we probably could have eaten more after we finished the bowl! You just can’t stop at one…or two…or three…

So now you know I love cherries but throw some almonds in the ring and I’m SOLD. I adore this combination so much-the tartness of the cherries pairs so well with the almond flavor.

The buttery, nutty flavor of the crust (which is gluten-free and SO good), together with the cherries, almonds, and a bit of freshness from the lemon juice-well, it just combines into a delicious tart that my kids keep begging me to make again! Twist my arm, right?

It was so easy to make, too! The crust comes together quickly and after a quick chill, just add the filling and bake! It’s so simple.

Let make a Cherry Almond Tart!

Let’s get started!

First, in a mixing bowl, whisk the flours, salt, and sugar together.

Next, cut the butter into small cubes, then using your fingers or a pastry blender, cut the butter into the flour mixture until they are roughly the size of a pea.

Gently press about 2/3 of the crust mixture into the bottom of a 4×13″ fluted tart pan, starting at the bottom and working the crust up the edges, trying to keep it uniform.

Let the crust & remaining crust (to be used for the crumble) chill in the fridge for 30 minutes, while you make the filling.

In a mixing bowl, stir together the cherries, sugar, cornstarch, lemon juice, and almond extract until combined. Preheat oven to 350°.

After the tart shell is done chilling, remove and fill with the cherries & juices. Sprinkle the remaining crust mixture on top along with the sliced almonds.

Place the tart pan on a rimmed baking sheet to catch any drips and bake for 45-50 minutes, until the cherry filling begins to bubble, and the crust is golden brown.

Remove from the oven and let cool for at least 30 minutes before removing from the tart pan and slicing. Enjoy!

If you LOVE cherry desserts, try this Cherry Cheesecake and Britney’s Cherry Cream Cheese Babka next! You’ll love this quick fresh Cherry Sauce too.

Cherry Almond Tart

Susan the CA Grown Mom

This delicious Cherry Almond Tart is loaded with fresh cherry flavor! It can easily be made gluten-free, as most of the crust is made of almonds.

4.60 from 10 votes

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Calories 414 kcal

Equipment

• tart pan

Ingredients

  

1x2x3x

• 1 cup oat flour (choose gluten-free oat flour for a GF tart)
• 1 cup almond flour
• 1/2 granulated sugar
• 1 tsp sea salt
• 8 tbsp unsalted butter cubed
• 1 tbsp almond milk

For the Filling

• 2 cups fresh California cherries pitted & halved
• 3 tbsp granulated sugar
• 2 tbsp cornstarch
• 1 tsp almond extract
• 1 tsp lemon juice
• 2 tbsp sliced almonds

Instructions

 

• In a mixing bowl, whisk the flours, salt, and sugar together.
• Next, cut the butter into small cubes, then using your fingers or a pastry blender, cut the butter into the flour mixture until they are roughly the size of a pea. Stir in the milk until evenly combined.
• Gently press about 2/3 of the crust mixture into the bottom of a 4×13″ fluted tart pan, starting at the bottom and working the crust up the edges, trying to keep it uniform.
• Let the crust & remaining crust (to be used for the crumble) chill in the fridge for 30 minutes, while you make the filling.
• In a mixing bowl, stir together the cherries, sugar, cornstarch, lemon juice, and almond extract until combined. Preheat oven to 350°.
• After the tart shell is done chilling, remove and fill with the cherries & juices. Sprinkle the remaining crust mixture on top along with the sliced almonds.
• Place the tart pan on a rimmed baking sheet to catch any drips and bake for 45-50 minutes, until the cherry filling begins to bubble, and the crust is golden brown.
• Remove from the oven and let cool for at least 30 minutes before removing from the tart pan and slicing. Enjoy!

Notes

Enjoy with whipped cream, ice cream or all on its own. Makes a fabulous breakfast too!

 

Adapted from a recipe by Fork Knife Swoon

Nutrition

Calories: 414kcalCarbohydrates: 34gProtein: 9gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 40mgSodium: 397mgPotassium: 219mgFiber: 5gSugar: 13gVitamin A: 496IUVitamin C: 4mgCalcium: 77mgIron: 2mg

Keyword almond, cherries, Cherry, dessert

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Love California cherries? We do too! Get our favorite cherry recipes here! If you love baking with cherries, these Cherry Jam Muffins from Displaced Housewife are hard to beat.