French Cherry Tart
Experience the elegance of French baking with this heavenly French Cherry Tart, a dessert that combines a buttery, melt-in-your-mouth tart crust with a luscious almond cream filling and sweet, juicy fresh cherries. This recipe elevates the classic cherry tart by layering rich, nutty ground almonds and enhancing the fruit's natural flavor with a glossy apricot glaze. Perfectly baked to golden perfection and optionally topped with toasted almond slices for added crunch, this show-stopping tart is as stunning as it is delicious. With straightforward steps for homemade pastry and a refined yet approachable filling, this tart is ideal for summer gatherings, dinner parties, or any occasion that calls for a touch of sophistication.
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Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 100 grams Icing sugar
- 2 pieces Egg yolk
- 1 tablespoon Water
- 500 grams Fresh cherries (pitted)
- 100 grams Ground almonds
- 100 grams Granulated sugar
- 2 pieces Eggs
- 100 grams Unsalted butter (softened)
- 1 teaspoon Vanilla extract
- 30 grams Almond slices (optional, for topping)
- 2 tablespoons Apricot jam
- 1 tablespoon Water (for glaze)
Directions
Step 1
Prepare the tart crust: In a large bowl, combine the all-purpose flour and icing sugar. Add the cold unsalted butter, cut into small cubes, and use your fingers or a pastry cutter to rub it into the flour mixture until it resembles coarse crumbs.
Step 2
Add the egg yolks and 1 tablespoon of water to the mixture. Mix until the dough comes together. Form it into a disk, wrap in cling film, and refrigerate for at least 30 minutes.
Step 3
Preheat the oven to 180°C (350°F). Roll out the chilled dough on a floured surface until it's large enough to line a 9-inch tart tin. Carefully transfer the dough to the tin, pressing it into place and trimming any excess overhang.
Step 4
Prick the base of the crust with a fork several times and line it with parchment paper. Fill with baking beans or rice and blind bake for 15 minutes. Remove the parchment and weights, then bake for an additional 5 minutes until lightly golden. Let cool completely.
Step 5
Prepare the almond cream: Beat the softened unsalted butter and granulated sugar together in a mixing bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the ground almonds and vanilla extract until the mixture is smooth.
Step 6
Spread the almond cream evenly over the cooled tart crust. Arrange the pitted cherries on top, pressing them slightly into the almond mixture.
Step 7
Bake the tart in the preheated oven for about 30-35 minutes, or until the almond filling is set and golden brown. Remove from the oven and let cool completely.
Step 8
Optional: Toast the almond slices in a dry pan over medium heat until golden and fragrant. Sprinkle them over the tart for added texture and flavor.
Step 9
Prepare the glaze: Heat the apricot jam and 1 tablespoon of water in a small saucepan over low heat until melted. Strain if necessary to remove any solids, then brush the glaze over the cherries for a glossy finish.
Step 10
Serve the tart at room temperature or slightly chilled. Enjoy!
Nutrition Facts
| Serving size | 1373 grams (1373.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4256 |
| Total Fat 274.60g | 352% |
| Saturated Fat 125.60g | 628% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1236mg | 412% |
| Sodium 198mg | 9% |
| Total Carbohydrate 401.10g | 146% |
| Dietary Fiber 33.00g | 118% |
| Total Sugars 169.90g | |
| Protein 78.70g | 157% |
| Vitamin D 168IU | 839% |
| Calcium 595mg | 46% |
| Iron 21mg | 117% |
| Potassium 2531mg | 54% |
Source of Calories