Cherry Almond Crumble Tart

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup almond meal
• 1/2 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt
• 2 cups fresh or frozen pitted cherries
• 2 tablespoons cornstarch
• 1/4 cup brown sugar, packed
• 1/4 cup sliced almonds
• 1 teaspoon almond extract
• 1/2 teaspoon cinnamon
• 1 tablespoon unsalted butter, melted

Steps

1. 1 Preheat oven to 375°F.
2. 2 Combine flour, sugar, and almond meal in a large bowl.
3. 3 Cut in cold butter until mixture resembles coarse crumbs.
4. 4 Press half of the mixture into a greased 9-inch tart pan.
5. 5 Toss cherries with cornstarch and spread over crust.
6. 6 Mix brown sugar, sliced almonds, cinnamon, almond extract, and remaining flour mixture until crumbly.
7. 7 Dot with melted butter and sprinkle over cherries.
8. 8 Bake for 40 minutes, or until crust is golden and filling is bubbly.
9. 9 Cool completely before slicing.

Equipment

• 9-inch tart pan
• mixing bowls
• baking sheet

Variations

• Swap cherries for blueberries or blackberries.
• Add a splash of almond extract to the cherry filling for extra flavor.

Substitutions

• Use almond flour in place of almond meal.
• Substitute granulated sugar with coconut sugar for a deeper flavor.

Pairings

• A glass of chilled white wine or sparkling cider.
• Strong black coffee for a delightful contrast.

Nutrition

Tips

• For a sweeter tart, use a mix of sweet and tart cherries.
• If using frozen cherries, no need to thaw; just toss with cornstarch.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat slices in a 300°F oven for 10 minutes.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a drizzle of chocolate sauce for extra decadence.

FAQ