Cherry-Almond Tart

Name: Cherry-Almond Tart
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Universal
Ingredients: 330 g Cherries; 40.5 g Marmalade; For the Crust:; 184 g All purpose flour; 52.8 g Sugar; 2.7 g Salt; 4.3 g Almond extract; 170 g Butter; 60.0 g Water; For the Almond Filling:; 113 g Butter; 106 g Sugar; 120 g Eggs; 8.5 g Almond extract; 4.4 g Vanilla extract; 176 g Ground almonds; 2.7 g Salt; 4.1 g Lemon zest; For the Streusel Topping (optional):; 36.9 g All purpose flour; 38.0 g Sugar; 21.6 g Butter; 2.0 g Lemon zest; 0.68 g Salt; 6.3 g Almond flakes

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A delicious dessert that combines the sweet flavor of cherries with the nutty taste of almonds. It features a buttery crust, rich almond cream, and fresh cherries, all topped with streusel making it an elegant and sophisticated dessert that's perfect for any occasion.

Category: Torte

Source: www.dimitrasdishes.com

Ingredients

For the Crust:
	Cherries
	Apricot jam
	All-purpose flour
	Granulated sugar
	Salt
	Almond extract
	Butter
	Water
For the Almond Filling:
	Butter
	Granulated sugar
	Eggs
	Almond extract
	Vanilla extract
	Ground almond
	Salt
	Lemon zest
For the Streusel Topping (optional):
	All-purpose flour
	Sugar
	Butter
	Lemon zest
	Salt
	Sliced almonds

Instructions

Preheat oven to 180 °C.

Make the Crust:

Combine the flour, sugar, and salt in the bowl of a tabletop mixer fitted with the paddle attachment. Add the butter and beat on low speed until the butter crumbles into very small pieces. Add the almond extract and the water and mix on low speed just until the dough sticks together.

Transfer onto a well-floured work surface and roll out to a 12-inch circle. Transfer to a 10-inch tart pan with a removable bottom. Trim the excess dough that is hanging outside the pan and press into the sides of the pan and into any thin areas. Freeze at least 1 hour up to 1 month. (It’s a great idea to make a few of these and keep them handy in the freezer.)

Make the Streusel:

Combine all of the ingredients in a small bowl and mix well. Place in the refrigerator until ready to use. This streusel can be made in larger batches and stored in an airtight container in the freezer and added to cakes and muffins.

Make the Almond filling:

Combine the butter and sugar in the bowl of a tabletop mixer fitted with the paddle attachment and beat until incorporated. Add the eggs, vanilla, and almond extract and beat until incorporated. Combine the almond flour with the lemon zest and salt in a mixing bowl. Whisk together. Add to mixer and beat until incorporated.

Make the Tart:

Pierce the bottom of the tart shell with a fork. Bake on the center rack of the oven for 30 minutes.

Spread the apricot jam on bottom of crust and top with the almond filling. Arrange the pitted cherries on top of the almond filling. Top with streusel. Bake 40-45 minutes.

Transfer the tart onto a cooling rack and allow to cool to room temperature before removing from tart pan. Serve with whipped cream, ice cream, or dusted with confectioner’s sugar.