Mini Cherry Almond Tarts

Once your tart shells are baked and cooled, it's time to fill them with the luscious cherry almond mixture. To achieve a perfect filling without any overflow, there are some techniques you can employ.

Discover the delightful world of Mini Cherry Almond Tarts, a perfect blend of sweet cherries and nutty almonds in a charming bite-sized dessert. These elegant tarts are not only visually stunning but also incredibly versatile, ideal for any occasion. With a flaky crust, luscious cherry filling, and a crunchy almond topping, each tart is a flavor-packed treat. Get ready to impress your guests with this easy-to-follow recipe, perfect for celebrating seasonal flavors or indulging in a sweet moment.

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Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, softened to room temperature

¼ cup powdered sugar

1 large egg yolk

1 teaspoon vanilla extract

A pinch of salt

For the Cherry Filling:

2 cups fresh or frozen cherries, pitted and halved if large

½ cup granulated sugar

1 tablespoon cornstarch

1 teaspoon almond extract

1 tablespoon lemon juice

For the Almond Topping:

½ cup sliced almonds

2 tablespoons unsalted butter, melted

2 tablespoons brown sugar

1 tablespoon all-purpose flour

Instructions

Prepare the Tart Crust:

- In a mixing bowl, combine the softened butter and powdered sugar. Beat them together on medium speed until the mixture becomes light and fluffy, approximately 2-3 minutes.

- Add the egg yolk and vanilla extract to the butter mixture, mixing until fully incorporated.

- Gradually sift in the flour along with the pinch of salt, mixing just until a dough begins to form. Avoid overmixing to keep the crust tender. Wrap the dough in plastic wrap and refrigerate for about 30 minutes to chill.

Preheat the Oven:

- While the dough is chilling, preheat your oven to 350°F (175°C).

Roll and Shape the Dough:

- After chilling, lightly flour your work surface. Roll out the dough to a thickness of about 1/8 inch. Use a round cookie cutter to cut out circles that fit into a mini tart pan or muffin tin.

- Gently press the dough circles into the bottom and up the sides of each tart compartment, ensuring an even layer.

Prepare the Cherry Filling:

- In a medium saucepan set over medium heat, combine the pitted cherries, granulated sugar, cornstarch, almond extract, and lemon juice. Stir occasionally and cook until the mixture begins to bubble and thicken, roughly 5-7 minutes. Once thickened, remove from heat and let cool for a few minutes.

Fill the Tarts:

- Using a spoon, carefully fill each tart shell with the cherry mixture, ensuring to leave about ¼ inch of space at the top.

Make the Almond Topping:

- In a small mixing bowl, combine the sliced almonds, melted butter, brown sugar, and flour. Stir until the almonds are evenly coated with the mixture.

Top the Tarts:

- Evenly distribute the almond topping over the cherry filling in each tart, covering the fruit generously.

Bake:

- Place the filled tarts in the preheated oven. Bake for 20-25 minutes, or until the tart crusts are golden brown and the almond topping is lightly toasted.

Cool and Serve:

- After baking, allow the tarts to cool in the pan for about 10 minutes. Then, gently transfer them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor. Enjoy the delightful combination of tart cherries and sweet almond!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 servings

- Presentation Tips: Consider dusting the cooled tarts with a light sprinkle of powdered sugar or serving with a dollop of whipped cream on the side for an added touch of elegance.