This post contains affiliate links. For more information please read my disclaimer!
Cherry Almond Shortbread Tart
Cherry season is here and this light tasting tart is easy to make and beautiful to look at. Not only versatile to make in summer ’cause what’s says summer more than a beautiful Cherry Almond Shortbread Tart, but with your collection of pies/desserts come Thanksgiving.
I love to walk into a store and see these beautiful fruit on display (and on sale) but also at farmer’s market booths. If you’re lucky enough to live near orchards it’s always fun to pick your own. Before you know it you’ll be eating, canning, jamming, freezing and well, looking for ways to use your cherries.
We did not grow up in a home where preserves were made and gardens harvested in the fall. I remember being at my friends house as a teenager where her brother got in trouble because his mom found an empty canning jar from cherries under his bed with a fork in it. I thought to myself, I didn’t know you could do that (can cherries…they just came like that at the store) Sigh, city girl:) There’s a whole world out there I learned about.
I made this delicious cherry almond shortbread tart with a combination of fresh cherries and canned cherry pie filling. It’s not to sweet at all and the yummy shortbread crust was nutty and soft. You can substitute the type you use, or make your own if you want. I got the inspiration for this from Errin’s Kitchen. Let’s get cooking!
- Tart Pan I used a ceramic one (I got at goodwill….I’m a sucker for white ceramic bake wear) It’s probably easier if you don’t have one to get a metal one that the bottom can come out of. It’s a personal choice.
- Canned Cherry Pie Filling
- Almond Flour
- Almond Extract
- Mixer or Food Processor
- Using a Food Processor or Mixer, combine almond flour, all purpose flour white and brown sugar together. Pulse or mix to combine
- Cut cold butter in chunks or squares and add it to the mixture. If using a Food Processor, pulse to mix. I using a mixer, use the dough paddles to mix until it comes together in large crumbs.
- Add 2 tsp Almond Extract. Mix again. It should start to come together like cookie dough.
- Take 2/3 of the mixture and press it into the tart pan working across the bottom and up the sides making sure there are no holes. Save the other 1/3 shortbread mixture to crumble on top
- Cool in refrigerator for 30 minutes
- Preheat the oven to 350°
- Using a cherry pitter or a sharp paring knife, remove the stones from the fresh cherries and chop in 1/4’s
- Mix together 1.5 cans of Cherry Pie Filling with the 2 cups of pitted, chopped cherries.
- Add 1 tsp of Almond extract
- Optional: You can add some grated lemon zest to cut the sweetness if you want but I didn’t add any additional sugar to the cherries so they were actually a little tart (mmmmm)
- Take the Shortbread tart from the fridge and fill with cherry mixture
- With the remaining 1/3 of the crust mixture crumble over the top of the tart
- With the sliced almonds on a piece of parchment paper or a pie plate, set the broiler on high and broil for a couple of minutes to brown. You’ll notice in the recipe I used slivered almonds. They started out as sliced almonds that I burnt under the broiler when I forgot about them:) It’s a bad habit I have as I get easily distracted….(sigh)
- Scatter the almonds over the mixture
- Slide into the oven and set the timer for 40 minutes
- When the timer goes off, slide the tart out of the oven and place on a kitchen rack to cool
- Dust with powdered sugar (optional)
- Serve alone, with whipped cream or my favorite, a large scoop of vanilla ice cream!
It was delicious and enjoyed by many at a potluck I attended. We served it with a generous scooping of Canadian Vanilla Ice Cream. Yeah, I had no idea there was Canadian Vanilla. Send me a picture of how your Cherry Almond Shortbread Tart turned out! If you like this dessert you should try my Perfect Apple Pie or Cranberry Orange Coffee Cake!
Want to remember this? Post Cherry Almond Shortbread Tart to your favorite Pinterest board!