Rustic Cherry Vanilla Almond (Printable)

Juicy cherries and vanilla combine with almonds in a crisp, free-form summer tart bursting with flavor.

# Ingredient List:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup almond flour
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 3 to 4 tablespoons ice water

→ Filling

07 - 3 cups fresh sweet cherries, pitted and halved
08 - 1/3 cup granulated sugar
09 - 2 tablespoons cornstarch
10 - 1 tablespoon lemon juice
11 - 1 teaspoon vanilla extract
12 - 1/4 teaspoon almond extract (optional)

→ Assembly

13 - 1 egg, beaten (for egg wash)
14 - 2 tablespoons sliced almonds
15 - 1 tablespoon coarse sugar (such as turbinado), for sprinkling

# Steps:

01 - Combine all-purpose flour, almond flour, sugar, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually, mixing until dough forms. Shape into disk, wrap, and chill for 30 minutes.
02 - Set oven to 400°F and line a baking sheet with parchment paper.
03 - In a medium bowl, toss cherries with sugar, cornstarch, lemon juice, vanilla extract, and optional almond extract until evenly coated.
04 - On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to prepared baking sheet.
05 - Spoon cherry filling onto dough center, leaving a 2-inch border. Fold and pleat edges over filling, exposing center.
06 - Brush crust with beaten egg. Sprinkle sliced almonds and coarse sugar over the edges.
07 - Bake 35 to 40 minutes until crust is golden and filling bubbles. Cool at least 20 minutes before serving.

# Expert Advice:

01 -
  • The almond flour in the crust adds a delicate nuttiness that makes every bite feel special without any extra work.
  • You dont need to worry about crimping or shaping, the messy folds are part of the charm and they actually hold the juices in beautifully.
  • It comes together faster than pie and looks like you spent all day on it, which makes it perfect for last minute guests or a weeknight treat.
02 -
  • If your dough cracks when you fold it, it was probably too cold, let it sit at room temperature for a few minutes and it will become more pliable.
  • Dont skip the cornstarch, I once left it out thinking the cherries wouldnt be that juicy and ended up with a soggy bottom and a sticky baking sheet.
  • If the edges brown too quickly, loosely tent them with foil for the last 10 minutes of baking.
03 -
  • Use a bench scraper to lift and move the rolled dough, it prevents tearing and makes the transfer to the baking sheet much easier.
  • If your kitchen is warm and the butter starts to soften while you're working, pop the bowl in the fridge for 10 minutes before adding the water.
  • A little cornstarch on your work surface instead of flour keeps the dough from sticking without making it tough.
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