Crisp puff pastry topped with a cherry almond filling and sweet cherries makes this cherry almond tart the perfect summer dessert when cherries are in season!
Course Breakfast, Dessert
Cuisine American
Keyword cherry almond tart, cherry tart
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6tarts
Calories
Author Eva Fry
Ingredients
1sheet puff pastry
1cupOpenNature Almond Flour
32fresh cherriesstems removed, pitted and halved
1lemonzest, and juice
1/4teaspoonalmond extract
2tablespoonshoney
1eggbeaten (optional)
1/4cupturbinado or sanding sugaroptional
Instructions
Preheat the oven to 400° F.
Make the filling by combining the almond flour, 5 pitted cherries, the zest of one lemon, and juice of half the lemon (about 2 tablespoons), almond extract, and 2 tablespoons honey into a food processor. Pulse until the mixture is combined for about 1 minute.
Meanwhile, prepare the puff pastry dough by placing it on a pan with parchment paper, then cut it into 6 even squares. Score the pastry inside the squares about 1/4 inch from the edge. To score means to cut lightly on the top with a sharp knife, but not cut all the way through.
Add 1 tablespoon of filling to the center of each pastry square, then top with 6-9 cherry halves, to fill the square.
If desired, you can add a crunchy sugar edge by brushing the edge of the pastry with the beaten egg and sprinkling the sanding sugar over the egg.