So summer might be over but it sure doesn’t feel like it. It’s still scorching hot here and it doesn’t seem like it’ll be cooling down anytime soon. I still got loads of sour cherries left and decided that I should probably use some of them to make my favourite thing ever. This tart tastes like sunshine and rainbows and well, summer. It’s the perfect amount of sweet and sour, and the almonds in the dough make it kinda magical. Super easy to make, and super easy to eat the whole thing by yourself. Here’s to the never ending beautiful weather.
Sour Cherry Almond Tart
Adapted from Organic and Chic by Sarah Magid
1 lb sour cherries – pits removed
½ c white sugar
1 tbsp almond extract
Zest of one lemon
½ all-purpose flour
1 cup ground almonds
¾ cup packed brown sugar
½ cup (1 stick) unsalted butter, chilled and cut into cubes
1 egg yolk
9-10 inch tart pan with removable bottom
Preheat oven to 400˚F and place oven rack to the lowest level. In a bowl combine cherries, white sugar, almond extract, and lemon zest. In a food processor combine flour, ground almonds, and brown sugar. Pulse until it looks like coarse meal. Add the butter and egg yolk and pulse until dough gathers into a ball (or use your hands to do this step like I did)
Reserve ½ cup of the dough and press the rest into a 9-10 inch tart pan. Spread the cherry mixture evenly and sprinkle on the remaining dough.
Bake for 55 minutes or until the cherries are bubbly and the crust is golden brown (it only took me 25 minutes, weird!)
Let the tart cool for 10 minutes, remove the tart from the pan and then you’re ready to go!