Cherry Almond Tart Recipes

AMARENA CHERRY & ALMOND TART

Steps:

• Mix together the butter, sugar, flour, a pinch of salt and the egg in a food processor to make a dough, then wrap and leave to rest in the fridge for 30 mins. The dough should be cold but still easy to work with by the time you roll it out.
• Meanwhile, make the frangipane filling. Melt the butter in a pan over a low heat, then set aside to cool slightly. Beat the sugar with the eggs and lemon zest in a bowl until creamy. Pour in the melted butter while continuing to beat, then add the ground almonds (or almond flour) and fold into the mixture. Heat oven to 175C/155C fan/gas 3½.
• Line a buttered tart tin or ring mould (approximately 23cm) with the rolled-out pastry dough, then trim any overhanging edges. Spread the frangipane evenly into the tin and arrange the cherries on top with some of their syrup, so the top of the tart is covered in a thin layer.
• Put the tart in the oven and bake for about 40-45 mins until golden brown, puffed and firm to the touch. Leave to cool on a rack. Dust with some icing sugar, if you like, before serving in slices.

CHERRY FRANGIPANE TART

Steps:

• Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
• Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
• Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
• Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
• Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners' sugar.

CHERRY ALMOND JAM RECIPE {IT'S AMAZING!!!}

Steps:

• Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• In a 6 - 8 quart sauce pot, combine the first four ingredients. Bring to a boil, stirring frequently. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
• Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}.
• Yields {6} 1/2 pints plus a wee bit extra for snacking.

CHERRY & ALMOND TARTS

Steps:

• Very thinly roll out the pastry on a lightly floured surface. Stamp out 12 x 9cm circles with a fluted cutter, if you have one, and use to line a bun tin. Spread 1 rounded tsp of the cherry jam in the bottom of each tart.
• Whizz the cake to crumbs in a food processor, then tip into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the flaked almonds and openfreeze for 2 hrs, then wrap well in cling film and freeze for up to 2 months.
• Heat oven to 180C/160C fan/gas 4 with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 mins until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the icing sugar to make a runny icing. Drizzle over the tarts and leave to set.
• Very thinly roll out the pastry on a lightly floured surface. Stamp out 12 x 9cm circles with a fluted cutter, if you have one, and use to line a bun tin. Spread 1 rounded tsp of the cherry jam in the bottom of each tart.
• Whizz the cake to crumbs in a food processor, then tip into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the flaked almonds and openfreeze for 2 hrs, then wrap well in cling film and freeze for up to 2 months.
• Heat oven to 180C/160C fan/gas 4 with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 mins until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the icing sugar to make a runny icing. Drizzle over the tarts and leave to set.

CHERRY-ALMOND STREUSEL TART

Steps:

• Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges., In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust., For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.

CHERRY ALMOND TART

Steps:

• In a large bowl, combine the cake mix, cracker crumbs and butter until crumbly. Beat in egg. Stir in chopped almonds. , Press onto the bottom and up the sides of a greased 14-in. pizza pan. Bake at 350° for 11-13 minutes or until lightly browned. Cool completely. , In a small bowl, beat cream cheese and sugar until smooth. Spread over crust. Top with pie filling. Sprinkle with sliced almonds. Store leftovers in the refrigerator.

ITALIAN CHERRY AND ALMOND TART (DAIRY & GLUTEN FREE)

Steps:

• Wash the cherries, cut them in half and remove the pit
• Preheat the oven to 180 C (350 F)
• Combine all ingredients for the shortbread crust (except for the jam) in a food processor and pulse until you a nice ball of dough.
• With a rolling pin, roll out the dough on a sheet of parchment paper until 8 mm (1/3") thick.
• Transfer the shortbread crust in a baking pan (18 cm / 7 inch diameter), poke it with a fork and spread a layer of cherry jam on top.
• Bake for 10 minutes while you prepare the frangipane layer.
• Combine the egg whites with the coconut sugar in a bowl and beat with a hand mixer until soft peaks form (this will take 1 or 2 minutes).
• Add in the almond or hazelnut flour, together with the vanilla extract and coconut milk, and mix them in very slowly, moving your fork from the bottom to the top, always going in the same direction.
• Lastly, chop 1/3 of the cherries you halved and add them in the frangipani mixture together with the baking powder and fold them in gently.
• Take the shortbread crust out of the oven (it only needs to pre-bake for 10 minutes) and cover it with cherry halves.
• Pour the frangipane mixture on top of your Italian cherry and almond pie, decorate with the leftover cherry halves (optionally you can sprinkle some more coconut sugar and some pine nuts on top), and bake your gluten free cherry pie for 35 more minutes.
• Enjoy!

CHERRY ALMOND TART

Steps:

• You will need a 22cm-diameter, 4cm-deep tart tin or dish. If making your own pastry, sift the flour and salt into a bowl or food processor. Rub the butter in, either using your fingertips or whizzing in quick bursts, until it forms fine crumbs. If in a processor, tip into a bowl. Put the egg yolk in a measuring jug and add enough cold water to reach 100ml. Mix into the flour mixture and, as soon as it begins to bind together as a dough, turn out. Lightly knead until smooth, then wrap in foil or greaseproof and chill for 30 minutes. Preheat the oven to 180°C/gas 4. Roll out the pastry into a large circle and loosely wrap around the rolling pin. Hold it over the tart dish and carefully unroll, gently pressing the pastry into place. Prick the bottom with a fork, press some aluminium foil or greaseproof paper into the middle, and fill with pastry weights or rice before chilling for 30 minutes. Bake blind for 20 minutes and remove the weighted foil. Reduce the oven temperature to 170°C/gas 3. Meanwhile, de-stalk and stone the cherries. Set aside while you quickly make the filling. Beat together the butter, sugar and orange zest until pale and fluffy, then gradually add the eggs. Finally, beat in the sifted flour, followed by the almonds. Spread the almond paste into the tart, then push the cherries into the paste. Bake in the centre of the oven for 35-40 minutes until slightly risen and golden. Cool then dust with icing sugar. Serve with crème fraîche.