Cherry Almond Tartlets

I’ve been wanting to make a tart all year long and this recipe was worth the wait! Cherry and almond pair well together in this unique recipe. The Amarena cherries come from Bologna, Italy and have a dark color and bitter taste. Combine those with sweet almond paste, and you’ve got the perfect balance of flavors. The filling is spongier than a traditional tart filling and will be enjoyed by the entire family. I used a mini springform tart pan for an individual size.




Tart crust:
  • 1 and 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 stick unsalted butter (cubed, chilled)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Cherry filling:

  • 3 tablespoons all-purpose flour
  • 1/4 cup sugar
  • 7 ounces almond paste
  • 6 tablespoons unsalted butter (softened)
  • 2 large eggs
  • 1/4 teaspoon almond extract
  • 1 and 1/2 cups Amarena cherries (pitted, halved)
  • 2 tsp cherry juice
  • 1/2 cup sliced almonds
  • confectioners’ sugar (dusting)


  1. Combine flour, sugar and butter in mixer until pebbles form.
  2. Add egg yolk and vanilla.
  3. Mix until dough ball forms.
  4. Cover dough ball in plastic wrap and refrigerate for 45 minutes to 1 hour
  5. Add almond paste and butter to mixer. Mix until combined.
  6. Add flour and sugar.
  7. Add eggs one at a time, followed by cherry juice.
  8. Remove dough from refrigerator and separate into number of tart pans. Roll out individual dough ball to cover each tart pan.
  9. fullsizeoutput_2d29
  10. Cover pan with dough and bake for 15 minutes.
  11. Remove from oven, let cool and fill center with tart filling (leave room for filling to rise).
  12. fullsizeoutput_2d31
  13. Press cherries and almonds into filling.
  14. Bake for 20 more minutes at 375º or until center is thoroughly cooked.fullsizeoutput_2d38
  15. Remove from oven and dust with powdered sugar.

fullsizeoutput_2d39Pairs well with a scoop of vanilla ice cream and good company. fullsizeoutput_2d25.jpeg


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