This weekend, the boyfriend and I went down to the Farmers’ Market. Wandering around the market has become a Saturday early-morning tradition. This weekend we were running a little late after accidentally sleeping in after the Fourth of July holiday. So I was concerned that all the “good stuff” would be already sold out!
But, at the first of many produce stands, I found baskets of beautiful sour cherries! (They also had gooseberries, which I’m still thinking about… I may have to pick some up next time!) We decided to keep wandering because the cherries were a bit pricey. But I couldn’t stop thinking about them! Sour cherries have a limited harvest season and can be extremely hard to find, so they’ve been on my mind for a while…
When we hit the last produce stand on the block, I saw even larger (and slightly cheaper) baskets of sour cherries. And I knew that I needed them! I picked up about 2 pounds of cherries to go along with the oyster mushrooms, pickling cucumbers, and peaches already in our bag. And, thankfully, I had enough cherries to make this tart and a batch of Peach & Sour Cherry Jam! 🙂
The tart starts off with a buttery almond crust and is filled with slightly sweetened sour cherries. It’s topped off with an almond-streusel topping that gives a bit of crunch to the tart. If you can’t find fresh sour cherries near you, you can use frozen or canned sour cherries. If using frozen cherries, thaw them first, and then drain the accumulated juices. If using canned cherries, try to find cherries packed in juice instead of syrup, and drain them well.
Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
Cherry-Almond Streusel Tart
Yield: 8-12 servings
Ingredients for the crust:
1 cup flour
1/2 cup powdered sugar
1/2 cup almond meal
1/4 teaspoon salt
10 tablespoons (1 stick + 2 tablespoons) unsalted butter, very cold
2 tablespoons milk
Ingredients for the filling:
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
4 cups tart cherries, pitted
1/4 teaspoon almond extract
Ingredients for streusel topping:
1/4 cup almond meal
1/4 cup flour
2 tablespoons brown sugar
2 tablespoons unsalted butter, very cold
9-inch fluted tart pan
Cookie sheet covered in aluminum foil
1. First, make the tart dough. Preheat your oven to 350* F. Put the flour, powdered sugar, and salt in a food processor, and pulse a few times to combine.
2. Cut the butter in to small pieces, and scatter the pieces over the dry ingredients. Pulse until the butter is coarsely cut in to the flour mixture.
3. Slowly add the milk to the crust mixture. Process the dough in long pulses (about 10 seconds) until the dough begins to clump.
4. Press the dough on to the bottom and up the sides of an ungreased 9-inch fluted tart pan with removable bottom. Set aside.
5. Clean and pit the cherries. (Quick tip: If you don’t have a cherry pitter, you can use a small paperclip. Insert the paper clip in to the top of the cherry, and pull out the pit.) Drain any cherry juice that has accumulated.
6. In a large bowl, combine the cherries with the sugar, cornstarch, salt, and almond extract. Pour the cherries into the crust. Set aside.
7. For the topping, combine the almond meal, flour, and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the cherry filling.
8. Bake at 350* for 45-50 minutes or until the filling is bubbling and the topping is golden brown. Place a cookie sheet lined with aluminum foil under the tart to catch any juices that bubble over. Cool on a wire rack. Enjoy!