About This Cherry Tart Recipe
Even in California, it can be hard to find nice fresh fruit in the winter. This cherry tart recipe is a wonderful winter antidote, since it relies on cherry preserves and frozen sweet cherries for flavor, so you don’t have to wait for cherry season. It also looks festive and can be a nice holiday treat.
We have a couple of cherry fanatics in our house (see previous mysterious requests for Black Forest Cake), so we’re always on the look out for interesting new cherry recipes to try. If you have any favorites, please note them in the comments section!
The cherry filling is surrounded with a crunchy and completely foolproof shortbread crust. It’s made by simply blending together butter, sugar, and flour. It’s like a gigantic cookie, and you just can’t go wrong.
Playing Around With Flavors – Cherry Almond Tart, Anyone?
Cherry and vanilla are awfully nice together. Another perennial favorite flavor combination is cherry and almond. You can sub in almond extract for the vanilla extract, or even cut 1/4 cup of marzipan or almond paste into the crumble topping for an extra almondy crunch.
More Winter Antidotes?
Looking for more baking ideas to cure your winter blues? Check these guys out:
Cherry Tart Recipe
- 1 9-inch tart pan with removable bottom
- 1 cup unsalted butter at room temperature
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1 tbsp vanilla extract or almond extract
- 2 1/3 cup all purpose flour
- 1/2 tsp salt
- 1/4 cup marzipan or almond paste cumbled, optional
- 1 cup cherry preserves or cherry jam
- 1 cup cherries fresh or frozen, pitted
- 1 pint vanilla ice cream to serve
- If using frozen cherries, thaw and drain.
- Preheat oven to 350 F. Grease a 9 inch tart pan with removable bottom.
- In the bowl of a stand mixer, using the paddle attachment, beat the butter, sugar, and vanilla (or almond) extract until pale and fluffy, about 3 minutes.
- Combine flour with the butter mixture and mix until large crumbs form.
- Divide dough; press 2/3 of the dough into the pan (saving the rest for the topping) to make the tart crust.
- Spread the cherry preserves and cherries on top of the dough.
- Crumble the marzipan or almond paste, if using, into the remaining dough.
- Crumble the remaining dough over the top of the cherry mixture.
- Place the tart on a baking sheet (just in case there is any seepage), and bake for around 40 to 50 minutes until golden brown.
- Cool on wire rack.
- Serve warm, topped with vanilla ice cream.
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