Cherry Almond Tart

chery 10Happy Fourth of July weekend!  I am excited about a relaxed few days of swimming, grilling and lots of family time.  Two of my all time favorite flavors, cherry & almonds, are brought together with the flakiest crust and will be a perfect ending to your Holiday weekend. cherry 1 cherry 2 cherry 3 cherry 4 cherry 6 cherry 7 cherry9 

Cherry Almond Tart
Serves 8
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  1. Pate Brisee (Flakey Pie Dough)
  2. Frangipane (Almond Cream)
  3. Fresh Cherries, Pitted
  4. 1 Tbsp Cinnamon
  5. 1 Tbsp Sugar
  1. make pie dough and let chill for at least 1 hour
  2. make frangipane and refrigerate until ready to use
  3. roll out pie dough and shape into a 9" round or 11"x7" rectangle tart pan
  4. spread a thin layer of frangipane at the bottom of the dough
  5. place cherries to cover the entire bottom of tart pan
  6. roll out the remaining pie dough and cut thin strips to create a lattice on top
  7. egg wash the top of the crust and sprinkle with cinnamon sugar
  8. bake for 30-45 minutes or until filling is baked and crust on top is golden
  9. serve warm
  1. Cinnamon Sugar: Combine 1 Tbsp cinnamon and 1 Tbsp sugar and stir to combine
  2. Egg Wash: Whisk 1 egg and 2 Tbsp water
INK foods : In Nanny's Kitchen
Pate Brisee (Flakey Pie Dough)
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  1. 2 1/2 cups all purpose flour
  2. 1 tsp salt
  3. 1 tsp sugar
  4. 1 cup butter, chilled and cut into small pieces
  5. 1/4 to 1/2 cup ice water
  1. place flour, salt and sugar in the bowl of a food processor and pulse to combine
  2. add the butter and pulse until it looks like a course meal
  3. continue pulsing and slowly add water at a slow stream
  4. process just until the dough comes together
  5. turn the dough onto a floured work space and knead until fully combined
  6. divide dough in half and wrap each piece and refrigerate before using
  1. makes 2 9" single crust pies or 1 9" double crust pie
INK foods : In Nanny's Kitchen
Frangipane (Almond Cream)
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  1. 7 ounces almond paste
  2. 1/2 stick unsalted butter
  3. 3 Tbsp sugar
  4. 2 eggs
  5. 3 Tbsp All purpose flour
  1. cream almond paste, butter and sugar until smooth
  2. add in eggs, 1 at a time
  3. mix in the flour and beat until combined
  4. refrigerate until ready to use
  1. *Almond paste is not the same at marzipan
INK foods : In Nanny's Kitchen

photography: Megan Weaver


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