Almond and Cherry Tart: The One Everyone Wants to Try

In a food processor, combine flour, powdered sugar, and cubed cold butter. Pulse until the mixture resembles breadcrumbs.

Add the egg yolk and pulse again. Add cold water, one tablespoon at a time, until the dough comes together.

Turn the dough out onto a lightly floured surface, knead it gently, and form it into a ball. Wrap it in plastic and refrigerate for at least 30 minutes.

Make the Almond Cream:

Preheat your oven to 180°C (350°F).

In a bowl, beat together softened butter and sugar until light and fluffy.

Add the ground almonds, almond extract (if using), and egg. Mix until smooth.

Assemble the Tart:

Roll out the chilled dough on a lightly floured surface to fit your tart pan. Press the dough into the pan and trim any excess.

Spread the almond cream evenly over the base of the tart shell.

Arrange the fresh cherries on top of the almond cream.

Bake the Tart:

Bake the tart in the preheated oven for 30-35 minutes, or until the almond cream is set and golden brown on top.

Cool and Serve:

Allow the tart to cool completely before removing it from the pan.

Serve as is or with a dusting of powdered sugar on top.

Serving and Storage Tips:

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