Cherry Almond Tart
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!
Servings 6 tarts
Calories
Ingredients
- 1 sheet puff pastry
- 1 cup OpenNature Almond Flour
- 32 fresh cherries stems removed, pitted and halved
- 1 lemon zest, and juice
- 1/4 teaspoon almond extract
- 2 tablespoons honey
- 1 egg beaten (optional)
- 1/4 cup turbinado or sanding sugar optional
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.
- Bake for 20 to 25 minutes until golden brown.