Mini Cherry Almond Tarts

Experience the joy of baking with these Mini Cherry Almond Tarts that beautifully combine sweet, tart cherries with rich almond flavor. Perfect for any occasion, these eye-catching desserts feature a buttery, flaky crust and a creamy almond layer that will impress your guests. From selecting the best cherries to mastering the pastry crust, this step-by-step guide walks you through creating these delightful treats. Prepare to savor the perfect balance of flavors and textures in every bite!

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Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and cubed

¼ cup powdered sugar

1/4 teaspoon salt

1 large egg yolk

2 to 4 tablespoons ice water

For the Cherry Almond Filling:

1 cup fresh or frozen cherries, pitted and halved

¼ cup granulated sugar

1 tablespoon cornstarch

1 teaspoon almond extract

1 tablespoon lemon juice

¼ cup sliced almonds (for topping)

For the Almond Cream:

½ cup almond paste

¼ cup unsalted butter, softened

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Instructions

Make the Tart Crust:

- In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt until well combined.

- Cut the chilled, cubed butter into the flour mixture using a pastry cutter or your fingers, until the mixture resembles coarse crumbs.

- In a small separate bowl, whisk together the egg yolk and 2 tablespoons of ice water. Gradually add this mixture to the flour mixture, stirring gently until the dough begins to come together. If the dough is too crumbly, add more ice water, one tablespoon at a time, until it holds together.

- Divide the dough into 12 equal portions and flatten each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes to firm up.

Prepare the Cherry Filling:

- In a medium mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, almond extract, and lemon juice. Gently toss to evenly coat the cherries, then set aside to allow the flavors to meld for about 10 minutes.

Make the Almond Cream:

- In a mixing bowl, combine the almond paste, softened butter, and granulated sugar. Mix with an electric mixer or whisk until the mixture is smooth and well integrated.

- Add the egg and vanilla extract, continuing to whisk until the mixture is light, creamy, and fluffy.

Preheat the Oven:

- Preheat your oven to 350°F (175°C) to ensure it's hot when the tarts are ready for baking.

Assemble the Tarts:

- On a lightly floured surface, roll out each chilled disk of tart dough to fit the cups of a greased muffin tin.

- Carefully press the rolled dough into the bottom and up the sides of each muffin tin cup, forming tart shells.

- Spoon a dollop of almond cream into each tart shell, filling them about halfway.

- Top each almond cream layer with the cherry mixture, then sprinkle the sliced almonds over the cherries for an attractive finish.

Bake the Tarts:

- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tarts are golden brown and the filling is bubbling.

- Once baked, remove the tarts from the oven and allow to cool in the tin for about 10 minutes. Carefully transfer each tart to a wire rack to cool completely.

Serve Delightfully:

- Once cooled, consider dusting the tarts with powdered sugar for an elegant touch before serving. These Mini Cherry Almond Tarts are delightful enjoyed on their own, or pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence!

Prep Time, Total Time, Servings: 45 min | 1 hr 15 min | 12 tarts