Almond Cherry Pie Tart Recipe

Cherry almond pie tart

Since the stores are still bursting from the seams with cherries, I seized the opportunity to create something with them before they’re gone, and before they start to get pricey again. Mark and I were invited over to his favorite English aunt’s house for dinner Sunday night. Freda is in her eighties but could easily be mistaken for a 30 year old. She’s very active and has a mind as sharp as a knife. She’s amazing and so much fun to be around. I pondered on what to make and finally decided on a cherry tart. Freda loves sweets (like me), so a cherry pie tart would be perfect. This would also be great with slivered almonds mixed in with the cherries.

I used an assortment of Bing and Rainier cherries

Almond flour pie dough, semi-chilled and ready to be rolled out

After the dough has been rolled out roughly to the size of the tart pan, begin to press and mold it in the pan

Pour pitted cherries into pie dough pressed pan, and level out so cherries fit snuggly into pan. Sprinkle topping over the top and bake for 30 minutes

~To make this dish vegan, just replace the butter with Earth Balance, a vegan butter substitute

Ingredients

Almond pie dough

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup almond flour
• 6 tablespoon butter, cold
• 1 egg
• 1/4 teaspoon salt

Cherry Filling/Topping

• 2 generous cups of bing and rainier cherries, pitted
• 1/2 cup brown sugar, packed
• 1/2 cup almond flour
• 4 tablespoons butter, softened
• 1/4 teaspoon salt
• 1/3 cup oatmeal

Directions

Preheat oven to 375 degrees. Starting with the pie crust, Cut cold butter into 1 1/2 cups flour and salt. Slowly cut in 1/2 cup almond flour. Mix lightly beaten egg into dough, Mold into a ball and chill dough in the freezer for about 5 minutes. Place it onto a well floured surface and roll out to the size of tart/pie pan (whichever you have handy). Lightly grease pan, lay rolled dough into pan, and begin to press and mold dough into and around the pan’s edges. Pour cherries into pan (cherries should be in one layer, touching each other, but not on top of each other. For the topping, mix by hand, 1/2 cup packed brown sugar, 1/4 teaspoons salt, 4 tablespoons softened butter. Add and mix in 1/2 cup almond flour, then 1/3 cup oatmeal. By now, the topping should be somewhat crumbly. Evenly sprinkle over cherries. Bake for 25-30 minutes.