Almond Sour Cherry Tart Calories

Almond Sour Cherry Tart is made by lining a tart pan with pastry, adding an almond filling and pitted sour cherries, then baking until set. Briefly blind-baking the crust first helps it stay crisp beneath the moist filling.

Yes, frozen sour cherries work in Almond Sour Cherry Tart. Thaw and drain them well before adding them, since excess juice can make the filling watery and soften the crust. Fresh, pitted sour cherries work too.

The almond filling in Almond Sour Cherry Tart is commonly made with ground almonds, butter, sugar, and eggs. Mix the ingredients into a smooth paste, spread it over the pastry, and arrange the cherries on top.

The crust of Almond Sour Cherry Tart is usually soggy because the cherries release too much juice or the pastry was not baked enough. Drain the fruit well and briefly pre-bake the crust before adding the filling.

Almond Sour Cherry Tart is ready when its edges are golden and the almond filling is mostly set rather than visibly liquid in the center. Let it cool before slicing so the filling can firm up and hold its shape.

Almond Sour Cherry Tart can be served on its own or with whipped cream, vanilla ice cream, or crème fraîche. The tart cherries already provide a bright contrast to the rich almond filling, so a simple accompaniment works well.

Store Almond Sour Cherry Tart covered in the refrigerator once it has cooled completely. Let a slice sit briefly at room temperature before serving for a softer filling and more pronounced almond flavor.

Yes, Almond Sour Cherry Tart can be frozen after it has cooled completely. Wrap slices airtight and thaw them in the refrigerator before serving; the pastry may be less crisp after thawing than it was when freshly baked.

Yes, pit the sour cherries before adding them to Almond Sour Cherry Tart. Pitted fruit is safer and easier to eat, and draining it after pitting helps keep excess juice from soaking into the pastry.