Browse All Recipes

Cherry and almond tart

Australian Gourmet Traveller Christmas dessert recipe for cherry and almond tart.

By Alice Storey & Emma Knowles
  • 45 mins preparation
  • 30 mins cooking plus chilling, resting, cooling
  • Serves 6
  • Print
Cherry and almond tart
This recipe calls for a rectangular tart tin, but you can use a 23cm-diameter round one instead.


  • 500 gm crème fraîche
  • 100 ml pouring cream
  • 20 gm pure icing sugar, sieved, plus extra for dusting
  • To serve: fresh cherries
Cherry-vanilla jam
  • 300 gm cherries, pitted
  • 220 gm caster sugar (1 cup)
  • Juice of 1 lemon and 1 orange
  • 1 vanilla bean, split, seeds scraped
Almond pastry
  • 90 gm natural almonds
  • 250 gm softened butter
  • 110 gm caster sugar (½ cup)
  • 300 gm plain flour (2 cups)


  • 1
    For cherry-vanilla jam, combine ingredients in a saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and cook, stirring occasionally, until mixture reaches setting point (6-8 minutes; see note), refrigerate until well chilled (1-2 hours).
  • 2
    Meanwhile, for almond pastry, process almonds in a food processor to form coarse crumbs (1 minute). Beat butter and sugar in an electric mixer until light and fluffy (2-3 minutes), scrape down sides of bowl, add flour and almonds, beat to just combine. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 3
    Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick and line a 20cm x 28cm rectangular fluted tart tin, trim edges and refrigerate until firm (30 minutes). Blind bake until light golden (10-12 minutes), remove paper and weights, bake until golden and crisp (6-8 minutes), cool completely.
  • 4
    Whisk crème fraîche, cream and icing sugar in a bowl until firm peaks form (2-3 minutes), refrigerate until required.
  • 5
    Spread jam in base of pastry case, spoon over crème fraîche mixture, top with fresh cherries, dust with icing sugar and serve.


Note To test for a jam's setting point, place several saucers in the freezer before you start cooking the jam. When the mixture becomes thick, remove from heat, spoon a little onto a chilled saucer and return to freezer for 30 seconds. When you draw your finger through the mixture it should hold a trail. If it doesn't, cook for 1-2 minutes longer and test again.
Drink Suggestion: Botrytis riesling. Drink suggestion by Max Allen

  • undefined: Alice Storey & Emma Knowles