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🍰 Classic Cherry Tart with Almond Cream

407 kcal · 30 min · 4 servings

Classic Cherry Tart with Almond Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Make sure all ingredients for the shortcrust pastry are cold.
  2. 2. Mix 70 g sugar with 140 g cold butter, 1 egg yolk, 1 pinch of salt, 1 teaspoon vanilla extract, and 1 pinch of lemon zest briefly.
  3. 3. Add the flour and knead the dough briefly.
  4. 4. Flatten the dough on a plate.
  5. 5. Let the dough cool covered in the refrigerator for 1 hour.
  6. 6. Beat 125 g soft butter with 100 g sugar and 1 pinch of salt for 3 to 4 minutes until white and creamy.
  7. 7. Stir in 2 whole eggs and 1 egg white gradually.
  8. 8. Add the ground almonds and the milk and stir them in.
  9. 9. Set the finished filling aside.
  10. 10. Pit the cherries.
  11. 11. Halve the cherries.
  12. 12. Set the cherries aside as well.
  13. 13. Preheat the oven to 190 °C top/bottom heat.
  14. 14. Knead the chilled shortcrust pastry briefly.
  15. 15. Lightly flour a mat or work surface.
  16. 16. Roll out the dough to about 5 mm thickness.
  17. 17. Grease a tart pan with baking spray.
  18. 18. Line the pan with the dough.
  19. 19. Press the dough flat at the edge of the pan.
  20. 20. Trim overhanging dough with a spatula.
  21. 21. Pre-bake the crust in the preheated oven for about 15 minutes.
  22. 22. Remove the crust from the oven.
  23. 23. Adjust the oven to 170 °C top/bottom heat.
  24. 24. Pour the almond filling into the pre-baked crust.
  25. 25. Distribute the cherries on the filling.
  26. 26. Press the cherries slightly into the mixture.
  27. 27. Sprinkle the sliced almonds over the top.
  28. 28. Finish baking the tart at 170 °C top/bottom heat for 25 to 30 minutes.
  29. 29. Remove the tart from the oven.
  30. 30. Let the tart cool.
  31. 31. Remove the tart from the pan using the springform base.
  32. 32. Place the tart on a cake plate.
  33. 33. Dust with some powdered sugar before serving.

Nutrition per serving