Almond, sweet cherry and chocolate tart
This is a really delicious cherry tart! I added ground almonds to the pastry crust. Thanks to this addition, it has a wonderful nutty taste and is beautifully tender. The filling is very simple – I combined sweet cherries with bitter chocolate and seasoned them with cinnamon and nutmeg. These spices complement cherries flavour really well. The preparation is also simplified – there‘s no need to blind bake the crust. It will crisp up nicely, the cherries don‘t release too many juices and are mixed with potato starch, which turns the fruit juice into jelly. This tart is really super quick to make and tastes just amazing. Give it a go!
Almond sweet cherry and chocolate tart
- 200 g / 7 oz flour
- 100 g / 3.5 oz ground almonds
- 180 g / 6.3 oz cold butter 82% fat, unsalted
- 80 g / 2.8 oz powdered sugar
- a large pinch of salt
- 1 tablespoon very cold water
- 600 g / 21 oz sweet cherries weighted with pits
- 1/4 teaspoon cinnamon
- a pinch of nutmeg
- 2 tablespoons potato starch / flour 22g
- ¼ cup light brown sugar 50g
- 50 g / 1.8 oz dark chocolate
- 1 egg
- 1 tablespoon milk
- Mix the flour with almonds, powdered sugar and salt together.
- Add diced (about 2 cm / 1 inch pieces), cold butter.
- Rub the butter with the flour mixture, using your fingers or a stand mixer fitted with a paddle attachment, until the butter pieces are about pea-sized.
- Add a tablespoon of very cold water and quickly knead the dough until a smooth ball forms.
- Flatten the dough into a disc, wrap it in plastic foil and put in the fridge for 1 hour.
- Pit the cherries (it‘s best to use a small handheld cherry pitter). Mix in a large bowl with cinnamon, nutmeg, potato starch and sugar together. Put the bowl in the fridge.
- Prepare a 23 cm / 9 inch tart pan.
- Preheat the oven to 190 °C / 375 °F / Gas Mark 5.
- Remove the dough from the refrigerator and divide it into 2 parts (one part should be slightly larger than the other).
- Scoop the finished tart dough into the tart pan. With your hands, press the tart dough into an even layer on the base and up the side of the pan (you can use the bottom of a measuring cup to help flatten the dough).
- Place the cherries on the dough (they will lay tightly next to each other).
- Break the chocolate into smaller pieces, stick it between the cherries, press them slightly into the filling.
- Make a lattice from the other part of the dough. As there are a lot of ground almonds inside the dough, it‘s not very easy to handle and less flexible than a all-flour dough. It‘s important that the dough is very well chilled. Roll it out on a piece of baking paper and sprinkle with a lot of flour. Roll out the dough to a thickness of approx. 4 mm / 1/5 inch, cut strips of dough and arrange on the filling. Alternatively, if you have less time, you can simply divide the dough roughly into pieces, flatten them and spread them on the filling.
- Egg wash: beat the egg and with milk, brush the top of the tart.
- Bake for 45-50 minutes, until the dough is baked through and browned, and the filling bubbling. After about 30 minutes, the dough needs to be covered – either with a piece of aluminum foil or with a larger baking tin (make sure it doesn‘t brown too much).
- Wait about 15 minutes before slicing the tart, so that the filling can thicken up a bit.
Did you make this recipe? Let mi know how you liked it in the comments below!
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