Fresh and juicy cherries means that summer is officially here. Cherry Almond Tart is the best combination of a flakey pie dough layered will the creamy almond cream (frangipane) filling and the most beautiful and sweet cherries and finished with a lattice top.
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Cherry Almond Tart is made up of classic flavors and is baked into a simple and beautiful tart pan. Using either a 9 inch round tart pan or a 11 x 7 rectangle tart pan, this dessert is a summer staple and a great addition to your backyard barbecues. 
Pate Brisee (Pie Dough)
Creating a flakey pie dough for this Cherry Almond Tart is going to set the tone for this elegant yet simple dessert. Creating flakey pie dough is super easy if you take the correct steps along the way. Using a food processor is important for creating a great texture. The flour, sugar and salt are placed in the bowl of a food processor and slightly pulsed to combine. Slowly add cubed and chilled butter to make a pea size texture that will give you ensure that the butter is spread evenly through out the dough. Once the butter is fully incorporated, slowly stream in ice cold water to bring the dough together. Once the dough is finished, divide the dough into two ball and refrigerate for 30 minutes or until ready to use. 
Frangipane (Almond Cream)
Frangipane is a sweet filling made with almond paste and can be used in so many different desserts, but I love frangipane as a filling in tarts. The frangipane combined with the tart cherries makes each bite extra special and one you will not forget.
Bing Cherries
Bing Cherries are the dark red cherries that are commonly found in grocery stores and they are in season during the summer months. When it is cherry season, they are lining the markets and are ready to be enjoyed. These cherries are sweet and juicy and bake really well without getting to soft. The cherries baked into the almond frangipane is a perfect flavor combination. 
Creating A Lattice Pie Top
Tarts and pies can be filled and baked in many ways, but one of my favorite ways to finish off a tart or pie is with a lattice top. There are several ways to make a lattice top and it can look intimidating, but keeping it simple is key and will make a beautiful final product. Lattice pie crust is weaved pie dough that are cut into strips and laid on top of the filling. The dough can be weaved or just placed on top of each other to create a grid. Once the lattice is placed on the tart, egg wash the pie dough to make a golden and glossy finish.
More Summer Tarts & Pies To Love
The Best Key Lime Pie
French Apple Tart
Cherry Limeade Pie
Strawberry Rhubarb Galette
Blueberry Galette
Cherry Almond Tart
Fresh and juicy cherries means that summer is officially here. Cherry Almond Tart is the best combination of a flakey pie dough layered will the creamy almond cream (frangipane) filling and the most beautiful and sweet cherries and finished with a lattice top.
Ingredients
Pate Brisee (Flakey Pie Dough)
2 ½ cups all purpose flour
1 Teaspoon salt
1 Teaspoon sugar
1 Cup butter, chilled and cut into small pieces
¼ to ½ Cup ice water
Frangipane (Almond Cream)
7 Ounces almond paste
4 Tablespoons unsalted butter
3 Tablespoons sugar
2 eggs
3 Tablespoons All purpose flour
2 Cups Fresh Cherries, Pitted
Cinnamon Sugar
Instructions
Prepare the Pate Brisee (Pie Dough)
1. Place flour, salt and sugar in the bowl of a food processor and pulse to combine
2. Add the chilled and cubed butter and pulse until it looks like a course meal
3. Continue pulsing and slowly add water at a slow stream and process just until the dough comes together
4. Remove the dough from the food processor onto a lightly floured work space and knead the dough until fully combined
5. Divide dough in half and wrap each piece and refrigerate for 30 minutes
makes 2 9" single crust pies or 1 9" double crust pie
Prepare the Frangipane (Almond Cream)
1. Cream together the almond paste, butter and sugar until smooth
2. Add the eggs to the almond paste mixture one at a time and mix until fully combined
3. Add the flour and beat until combined
4. Refrigerate until ready to use
Assemble The Cherry Almond Tart
1. Prepare the pie dough and allow it to chill for 30 minutes
2. While the dough is chilling, prepare the frangipane and scoop into a pastry bag; refrigerate until ready to use
3. Preheat the oven to 350 degrees F and set aside a rectangle tart pan or a 9 inch round tart pan
4. Roll out pie dough on a lightly floured surface into a 12 inch round for a 9" round tart or roll out into a 13 x 9 inch rectangle for a 11"x7" rectangle tart pan
5. Press the pie dough into the tart pan and shape the dough to the bottom and sides of the pan, remove any access dough from the top
6. Spread or pipe a thin layer of frangipane on the base of the dough and neatly
place the pitted cherries cherries to cover the layer of frangipane.
7. Roll out the remaining pie dough out into ⅛” thick sheet and cut thin strips to create a lattice on top
8. Egg wash the top of the crust and sprinkle with cinnamon sugar
9. Bake the Cherry Almond Tart for 30-45 minutes or until filling is baked and crust on top is golden
9. Serve warm & Enjoy!
Cinnamon Sugar
Combine one tablespoon of cinnamon and one tablespoon of sugar and stir to combine
Egg Wash
Whisk together one egg and two tablespoons of water
photography: Megan Weaver
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