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Cherry Almond Tart

A number of years ago, I made a cherry almond tart and it was fantastic! I had found the recipe on the back of a can of pie filling. I made it once or twice after that and then didn't make it again. Last year for Christmas Eve, Dave asked me to make it. I couldn't find the recipe so I looked for something similar online which I made. Long story short (and many hurt feelings) Dave hated it. But he asked for it again this year! I knew some of what went wrong last year so I looked for a recipe that would cook the crust separately. Here's what I came up with:

Crust Ingredients:
  • 8 tablespoons unsalted butter, melted and cooled
  • 1/2 cup sugar
  • 1/8 teaspoon almond extract (I used a bit more)
  • 1/8 teaspoon vanilla extract (again, used more)
  • 2 Tablespoons finely ground blanched almonds
  • 1-1/4 cup plus 1 tablespoon all-purpose flour
  • pinch of salt
Directions:
  1. Preheat oven to 350.
  2. Butter sides and bottom of 9 inch fluted tart pan with removable sides. I couldn't find the bottom of mine so I used a springform pan.
  3. Grind your almonds so you end up with 2 Tablespoons.
  4. In a medium sized bowl, combine butter, sugar, salt, vanilla and almond extracts, and 2 Tablespoons ground almonds. Stir with a wooden spoon to blend.
  5. Slowly add enough flour to make a smooth soft dough, similar to the consistency of soft cookie dough.  You may need less flour than the recipe calls for. It all depends on the humidity, etc.
  6. Place the dough in the center of the buttered tart pan. Using your fingertips, slowly spread our the dough until it covered the bottom and sides of pan.
  7. Bake for about 10 minutes until the crust is light, golden brown.
  8. Remove from oven and top with 1-2 cans of cherry pie filling. I mixed in some additional almond extract to the filling.
  9. Bake again until bubbly.
  10. Enjoy!

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