Cherry & Almond Crumb Tart



  • 1/2 cup sliced almonds
  • 6 tbsp granulated sugar
  • 1 1/3 cups plus 2 tbsp all-purpose flour, divided
  • 1/2 tsp salt
  • 6 tbsp cold, unsalted butter, cut into ¼ inch pieces
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 4 1/2 cups fresh, sliced Stemilt cherries
  • 1 tsp confectioners’ sugar

If you have a bit of time on your hands, this cherry and almond crumb tart is a fun summer dessert to whip up.

Rate this recipe:
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • Yield
    8 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    European, American
  • In Category
  • Level


  1. Preheat oven to 400 degrees.
  2. Lightly coat a 9-inch removable-bottom tart pan with cooking spray.
  3. Combine almonds and sugar in a food processor; pulse until the almonds are finely ground and incorporated with the sugar. Set aside 1/2 cup of the mixture.
  4. Add 1 1/3 cups flour and salt to the remaining sugar mixture and pulse briefly to lend.
  5. With the motor running, add butter a few pieces at a time until well incorporated.
  6. Stir egg yolk, vanilla and almond extracts together in a small bowl until blended.
  7. Add to the processor and pulse until the mixture begins to clump and form a dough, about 1 minute. The mixture should look crumbly. Set aside 1/3 cup of mixture for the topping.
  8. Transfer the remaining dough to the prepared tart pan; spread evenly and press firmly into the bottom and up the sides to form a crust.
  9. Add the remaining 2 tablespoons flour to the reserved almond mixture; stir to blend.
  10. Gently toss cherries with 2 tablespoons of this mixture in a medium bowl until coated.
  11. Spread the cherries evenly in the tart pan. Sprinkle the remaining almond mixture over the cherries.
  12. Pinch the reserved dough into small clumps to make crumbs and sprinkle on top of cherries.
  13. Bake the tart for 15 minutes. Reduce the oven temperature to 350 degrees and bake until the crust and crumbs are golden brown, about 45 minutes more.
  14. Let cool on a wire rack for about 30 minutes.
  15. Serve warm or at room temperature.
  16. Remove the pan sides; place confectioners’ sugar in a sieve and dust the tart just before serving.

Nutritional Information

Per Serving

  • Calories: 311
  • Protein Content: 6 g
  • Carbohydrate Content: 43 g
  • Fat Content: 14 g
  • Saturated Fat Content: 6 g
  • Cholesterol Content: 49 mg
  • Sodium Content: 207 mg
  • Fiber Content: 3 g
  • Sugar Content: 21 g