Cherry Custard Tart with Sliced Almonds

Cherry Custard Tart with Sliced Almonds
Photo by Scott Phillips


  • 1/3 cup sliced almonds, toasted
  • 1-¾ oz. almonds, finely ground in a food processor to yield just under ½ cup
  • 1 lb. fresh sweet cherries, rinsed and pitted
  • 6 oz. (12 Tbs.) unsalted butter, at room temperature
  • 2/3 cup heavy or whipping cream
  • ½ tsp. vanilla extract
  • 1/3 cup sugar
  • + 5 more ingredients
    • 1 large egg, at room temperature
    • 2 large eggs
    • 9 oz. (2 cups) unbleached all-purpose flour
    • ¼ tsp. salt
    • 4-½ oz. (1 cup) confectioners’ sugar

Beat the butter and confectioners’ sugar in a heavy-duty mixer with the paddle attachment until mixed together. Add the ground almonds, egg, and vanilla, and then the flour and salt. Mix until just combined. Transfer the dough to a lightly floured surface, shape into two disks, and wrap both in p...

View full recipe at Fine Cooking


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