There’s something about the Cherry & Almond Tarts recipe that just feels like summer. Simple ingredients, a buttery crust, creamy almond frangipane, and juicy cherries—honestly, it’s hard to mess up and always looks way more impressive than the effort it takes. I’ll walk you through the process so you can pull off a dessert that gets attention at any gathering, but doesn’t leave you sweating in the kitchen. This Cherry & Almond Tarts recipe strikes that sweet spot between jammy cherries and nutty almond cream in a bake that’s both easy and a bit fancy.
My tips will help you dodge soggy bottoms and get a golden almond filling every time. I’ll toss in some quick variations and storage tricks too, so you can riff on the Cherry & Almond Tarts recipe, swap in seasonal fruit, or keep leftovers fresh for a late-night treat.
Cherry & Almond Tarts Recipe
Key Takeaways
- The Cherry & Almond Tarts recipe pairs almond cream and cherries for a classic dessert that’s a breeze to make.
- Little technique tips keep crusts crisp and fillings even.
- Variations and storage tweaks make the Cherry & Almond Tarts recipe flexible for any occasion.
English Recipe Description and Historical Information
I keep coming back to the Cherry & Almond Tarts recipe because it’s got that perfect mix of sweet cherries and a nutty, soft almond filling. You get a crisp pastry shell, jammy fruit, and a creamy center. It’s easy enough for a weeknight but feels like something you’d serve to guests.
This Cherry & Almond Tarts recipe is a cousin of the British Bakewell tart and French frangipane tarts. Its roots go back to simple farmhouse baking, when cooks relied on pantry staples like flour, butter, eggs, sugar, and ground almonds. Over the years, bakers started tossing in fresh fruit—cherries especially—for color and zing.
When I make the Cherry & Almond Tarts recipe at home, I usually use an almond shortcrust or sablée for crunch. The frangipane comes together fast with butter, sugar, eggs, and ground almonds. Cherries? Fresh, frozen, or even jarred—whatever’s easiest.
This Cherry & Almond Tarts recipe is forgiving. Sometimes I’ll swap cherries for apricots or plums, or add a splash of almond extract for extra punch. If you’re curious about more ideas, check out other takes on the Cherry & Almond Tarts recipe online.
Recipe Tips
I like to keep the Cherry & Almond Tarts recipe as simple as possible for busy days. If you’re short on time, grab ready-made shortcrust—it still bakes up buttery and crisp.
Chill the dough before rolling so it doesn’t shrink. I press it gently into the tin instead of stretching. It helps with that neat, professional look (well, most of the time).
For a kid-friendly Cherry & Almond Tarts recipe, I dial back the almonds and almond extract. Less sugar works too if you’re after something not overly sweet.
Pitting cherries is a bit of a pain, but using a straw or cherry pitter speeds things up. Frozen cherries are just fine—thaw and drain them first. Scatter them so every bite of your Cherry & Almond Tarts recipe gets some fruit.
After baking, I brush the tart with a thin layer of warm apricot jam for a nice shine. It doesn’t need much sugar, just a little gloss.
If you want to move fast, make the almond filling in one bowl: whisk butter, sugar, egg, and ground almonds. That’s it. The Cherry & Almond Tarts recipe is meant to be easy, not fussy.
I like to toss a handful of sliced almonds on top for crunch. Toasting them first? Even better—the smell is unreal.
Variations
I love how the Cherry & Almond Tarts recipe lets you play around. Sometimes I’ll add orange or lemon zest to the almond filling for a citrusy twist. It wakes up the whole tart and pairs perfectly with cherries.
On days when I’m feeling indulgent, I’ll stir in some mini chocolate chips or drizzle chocolate over the top. It balances the almond and makes the Cherry & Almond Tarts recipe feel extra special.
If you need gluten-free, swap the crust for a gluten-free mix and use almond flour in the frangipane. The texture’s a bit different, but the Cherry & Almond Tarts recipe flavor stays solid.
Sometimes I’ll spread a thin layer of raspberry or cherry jam under the frangipane for extra tang and color. It’s a tiny tweak, but it really lifts the Cherry & Almond Tarts recipe.
When cherries aren’t in season, I’ll use raspberries, blueberries, or sliced stone fruit. The Cherry & Almond Tarts recipe doesn’t really care—just adjust baking time a smidge if the fruit is super juicy.
For more crunch, I sprinkle chopped toasted almonds on top after baking. It’s one of those little touches that make the Cherry & Almond Tarts recipe stand out.
- Add-ins I reach for with the Cherry & Almond Tarts recipe:
- Orange or lemon zest
- Mini chocolate chips
- Raspberry or cherry jam
- Gluten-free crust and almond flour
- Toasted sliced almonds
Storage
I let the Cherry & Almond Tarts recipe cool on a wire rack until it hits room temperature. That way, the crust stays crisp and doesn’t steam up.
If I’m eating it soon, I cover the tart loosely with plastic or stash it in an airtight container. The Cherry & Almond Tarts recipe keeps at room temp for about a day.
For longer storage, I wrap the tart tightly and pop it in the fridge. It’ll keep for 3–4 days. Chilling helps the frangipane set and stops the cherries from leaking everywhere—trust me, I’ve learned the hard way.
To freeze, I slice the Cherry & Almond Tarts recipe first, then wrap each piece in plastic and put them in a freezer bag. They’ll last up to two months. When I want a slice, I let it thaw for about 30–60 minutes at room temp.
If you want the crust crisp again after chilling, warm the Cherry & Almond Tarts recipe in a 325°F (160°C) oven for about 10 minutes. Don’t stack slices directly—use parchment between them so the topping stays put.
Cherry & Almond Tarts Recipe Cooking Tips
Cherry & Almond Tarts Recipe Cooking Tips
• Cherry and Almond Tart is known for its crisp pastry shell, juicy cherries, and rich almond filling.
• Sweet cherries pair beautifully with almonds because their flavors naturally complement one another.
• Fresh cherries should be pitted thoroughly before baking.
• If using frozen cherries, thaw and drain them well to prevent excess moisture.
• Ground almonds create the traditional frangipane filling and provide a moist, tender texture.
• Butter is essential for a rich, flavorful almond filling.
• Almond extract enhances the nutty flavor and can be used sparingly for extra depth.
• Blind-baking the pastry shell helps prevent a soggy bottom.
• Chill the pastry before baking to help it hold its shape.
• Spread the almond filling evenly before arranging the cherries on top.
• Leave a little space between cherries so the filling can rise around them.
• Flaked almonds add a beautiful finish and extra crunch.
• Bake until the frangipane is golden and set in the center.
• Allow the tart to cool before slicing to help the filling firm up properly.
• A light dusting of powdered sugar makes an attractive finishing touch.
• The flavor should balance buttery pastry, sweet cherries, rich almonds, and delicate vanilla notes.
Cherry & Almond Tarts Recipe Storage
Cherry & Almond Tarts Storage Tips
• Allow the tarts to cool completely before storing.
• Store in airtight containers to help maintain freshness and texture.
• Room-temperature storage works well for short-term enjoyment.
• Refrigeration may slightly firm the almond filling, which is normal.
• Bring refrigerated tarts to room temperature before serving for the best flavor.
• Reheat briefly in a low oven if a freshly baked texture is desired.
• Store individual tartlets in a single layer whenever possible.
• Freeze fully cooled tarts in airtight freezer-safe containers if desired.
• Separate layers with parchment paper before freezing to prevent sticking.
• Defrost frozen tarts gradually at room temperature or in the refrigerator.
• Flaked almonds may soften slightly during storage, which is normal.
• Use clean dry utensils when handling leftovers to help maintain freshness.
• Fruit-and-pastry desserts are generally best enjoyed within a moderate storage period for ideal texture and flavor.
• Keep away from strongly scented foods because pastry readily absorbs odors.
• Discard leftovers if the tarts develop sour odors, mold, fermentation, or unusual texture changes.
Cherry & Almond Tarts Recipe
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- ¼ tsp salt
- 1 cup cherry preserves
- ½ tsp almond extract
- 1 tbsp cornstarch
- ¼ cup sliced almonds toasted (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the softened butter and powdered sugar. Using a hand mixer or stand mixer, beat the mixture until it becomes light, smooth, and fluffy. This process incorporates air into the dough, helping create a delicate, tender crust.
- Add the vanilla extract and continue mixing until fully incorporated. Gradually add the all-purpose flour and salt, mixing on low speed or stirring by hand until a soft dough forms. The dough should come together easily and be smooth without being sticky.
- Transfer the dough to a 9-inch tart pan. Using your fingers or the back of a spoon, press the dough evenly across the bottom and up the sides of the pan, creating a uniform thickness throughout. Take your time to ensure the edges are neat and even, which will help the tart bake uniformly and look more attractive when served.
- Using a fork, prick the bottom of the crust several times. These small holes allow steam to escape during baking and help prevent the crust from puffing up.
- Place the tart pan into the preheated oven and bake for 20–25 minutes, or until the crust is lightly golden around the edges and set in the center. Once baked, remove it from the oven and allow it to cool slightly while preparing the filling.
- While the crust is baking, combine the cherry preserves, almond extract, and cornstarch in a small bowl. Stir thoroughly until the mixture is completely smooth and the cornstarch is fully dissolved. The almond extract enhances the flavor of the cherries, while the cornstarch helps the filling thicken slightly as it bakes.
- Once the tart shell has cooled slightly, spread the cherry mixture evenly across the surface of the crust. Use a spoon or offset spatula to create a smooth, even layer from edge to edge.
- The preserves will become more fluid and bubbly during baking, creating a glossy, flavorful topping that pairs beautifully with the buttery crust.
- Return the tart to the oven and bake for an additional 15–20 minutes. During this second bake, the filling will heat through, begin bubbling gently, and thicken slightly. The crust should remain golden while the cherry layer develops a rich, glossy appearance.
- The tart is ready when the filling is bubbling lightly around the edges and appears set across the surface.
- Remove the tart from the oven and allow it to cool completely in the pan. Cooling is important because it allows the filling to set properly, making the tart easier to slice and serve.
- Once fully cooled, sprinkle the top generously with toasted sliced almonds. The almonds add a pleasant crunch and complement the almond flavor in the filling while providing an elegant finishing touch.
- Carefully remove the tart from the pan and transfer it to a serving platter. Slice into wedges and serve at room temperature.
- This cherry almond tart pairs beautifully with freshly whipped cream, vanilla ice cream, or a cup of coffee or tea. The combination of buttery shortbread-style crust, sweet cherry filling, and crunchy toasted almonds creates a simple yet elegant dessert suitable for both casual gatherings and special occasions.
Cherry & Almond Tarts Recipe Frequently Asked Questions
I get lots of questions about the Cherry & Almond Tarts recipe—mostly about easy steps, swaps, and making sure the frangipane stays moist and the crust stays crisp. Here’s my take, with a few shortcuts and honest opinions thrown in.
How do I make cherry and almond tarts that are easy enough for beginners?
Start with a sweet pastry or store-bought shell to save time. Blind-bake until golden, then fill with almond frangipane and halved cherries. The Cherry & Almond Tarts recipe doesn’t need fancy tools—just a bowl, whisk, tart pan, and spatula. Stick to the measurements for best results.
Can I use fresh, frozen, or canned cherries for an almond tart, and what changes do I need to make?
Honestly, I think fresh cherries are best for the Cherry & Almond Tarts recipe, but frozen work great if that’s what you have—just thaw and drain first. Toss them with a little cornstarch if they’re juicy. Canned cherries are fine too; drain and pat dry, and maybe reduce the sugar since they’re usually sweetened. If your fruit is super juicy, sprinkle ground almonds or breadcrumbs on the base to protect the crust.
What’s the best way to make a frangipane filling that stays moist and doesn’t sink?
I beat soft butter and sugar together, add eggs one at a time, then fold in ground almonds and a spoonful of flour or cornstarch. The eggs hold it together, and the flour keeps things from sinking. Don’t overmix after the eggs. Bake until the frangipane is set but still a little wobbly—it’ll firm up as it cools. That’s my go-to for the Cherry & Almond Tarts recipe.
How can I make a French-style cherry tart with almond filling at home?
Make a sweet shortcrust, chill it, and blind-bake until just golden. Spread or pipe in the frangipane, press in the cherries, and bake until the filling is golden and the cherries are jammy. Top with sliced almonds and brush with warm apricot glaze for shine. For a step-by-step, see this French-style Cherry & Almond Tarts recipe: https://daysofjay.com/cherry-almond-frangipane-tart/
Can I make a cherry frangipane tart using puff pastry instead of shortcrust?
Definitely. I use puff pastry for a quick, flaky base in the Cherry & Almond Tarts recipe. Dock and blind-bake it first to keep it crisp. Don’t overfill with frangipane or it’ll get soggy. Bake until the pastry is puffed and the filling is golden.
If you want more inspiration or troubleshooting tips for your Cherry & Almond Tarts recipe, check out these resources: BBC Good Food Cherry Frangipane Tart, Delicious Magazine Cherry Bakewell Tart, King Arthur Baking Cherry Almond Tart, Olive Magazine Cherry & Almond Tart.
What’s a good almond crust recipe for fruit tarts, and how do I keep it from getting soggy?
Honestly, when it comes to a Cherry & Almond Tarts recipe, I always reach for a sweet almond shortcrust. I toss together flour, powdered sugar, cold butter, egg yolk, and—here’s the kicker—a tablespoon of ground almonds for that unmistakable flavor. The dough needs to chill before you roll it out, otherwise, it’ll shrink up and give you grief. If you’re curious about the science behind it, Serious Eats does a great breakdown.
Now, soggy crust? Nobody wants that in their Cherry & Almond Tarts recipe. I blind-bake the crust. Once it’s cooled, I’ll brush a whisper-thin layer of melted chocolate, jam, or even egg white over the shell. That’s your secret shield. Sometimes, I’ll scatter a little ground almond or fine breadcrumbs on the base before I add anything wet—just for extra insurance. If you want to geek out on tart techniques, King Arthur Baking has some solid tips. Trust me, these little steps make a difference in any Cherry & Almond Tarts recipe.
Honestly, I’ve tried a dozen tweaks for my Cherry & Almond Tarts recipe over the years, and skipping that sealing step always ends in regret. If you’re after inspiration or just want to compare notes, check out BBC Good Food—they’ve got a killer Cherry & Almond Tarts recipe too. And while we’re at it, don’t forget to experiment. Maybe you’ll want to swap the jam for apricot or raspberry next time. That unpredictability is half the fun with a Cherry & Almond Tarts recipe, right? If you’re feeling stuck, Delicious Magazine is another great resource. For a pro’s take, you can always check out The Kitchn—they approach the Cherry & Almond Tarts recipe with a slightly different spin.
So, whether you’re baking for a crowd or just for yourself, don’t skip the details. A Cherry & Almond Tarts recipe really shines when you pay attention to the crust. And hey, if you mess up the first time, who cares? That’s just another excuse to make more tarts. Cherry & Almond Tarts recipe trials are hardly a chore. I mean, who can resist that combo?
Recipes are gathered in person and written for real-world cooking conditions.
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