Mini Cherry Almond Tarts

If you're on the hunt for a dessert that elegantly combines sweet and tart flavors while showcasing the beauty of seasonal fruits, look no further than Sweet Cherry Bliss Tarts. These delightful pastries are a perfect choice for gatherings, summer picnics, or simply as a treat to enjoy with your afternoon tea. With their crisp, buttery crusts and luscious cherry filling, they capture the essence of indulgence in every bite.

Discover the delicious world of Sweet Cherry Bliss Tarts, a dessert that elegantly combines sweet and tart flavors, perfect for any occasion. These pastries feature a crisp, buttery crust filled with juicy cherries and topped with a delightful almond mixture that elevates their taste. Whether you use fresh or canned cherries, this step-by-step guide makes it easy to create a crowd-pleasing treat that will impress at gatherings or make your afternoon tea extra special. Treat yourself and indulge in this charming dessert!

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Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, chilled and diced

1 large egg yolk

2 tablespoons cold water

Pinch of salt

For the Cherry Filling:

2 cups fresh cherries, pitted and halved (or 1 can of cherry pie filling)

¼ cup granulated sugar (adjust based on cherry sweetness)

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 teaspoon almond extract

For the Almond Topping:

½ cup almond flour

¼ cup granulated sugar

1 large egg

¼ teaspoon almond extract

2 tablespoons sliced almonds (for garnish)

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Instructions

Prepare the Tart Crust:

- In a large bowl, combine the flour, powdered sugar, and salt.

- Add the chilled, diced butter and mix until the mixture resembles coarse crumbs.

- Stir in the egg yolk and cold water just until combined.

- Form the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven:

- Preheat your oven to 350°F (175°C).

Make the Cherry Filling:

- In a medium bowl, mix the pitted cherries with granulated sugar, cornstarch, vanilla extract, and almond extract until well combined. Set aside to let it macerate.

Roll Out the Tart Crust:

- On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness.

- Cut out circles (about 4 inches in diameter) and gently press them into a greased mini tart pan or muffin tin. Prick the bottoms with a fork to prevent puffing.

Blind Bake the Crusts:

- Line the tart crusts with parchment paper and fill with pie weights or dried beans.

- Bake in the preheated oven for 10 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden.

Prepare the Almond Topping:

- In a medium bowl, whisk together almond flour, granulated sugar, egg, and almond extract until smooth.

Assemble the Tarts:

- Spoon the cherry filling evenly into each pre-baked tart shell.

- Top each tart with a generous dollop of the almond mixture, smoothing it gently. Sprinkle sliced almonds on top for an extra crunch.

Bake the Tarts:

- Return the tarts to the oven and bake for an additional 20 minutes, or until the almond topping is golden and set.

Cool and Serve:

- Allow the tarts to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Serve at room temperature, or chilled for a refreshing dessert.

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Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 12 mini tarts