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Cherry Almond Crumble Tart Recipe

Cherry Almond Crumble Tart Recipe
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Serving : 8
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Prepare the ingredients before making Cherry Almond Crumble Tart in your home. Then, follow these steps below to serve Cherry Almond Crumble Tart for your family or friends.

Ingredients: Cherry Almond Crumble Tart

  • 1 Basic Flaky Crumbly Tart Crust - Pâte à Sucre
  • 1 Cherry compote
  • Almond Cream
  • 60 grams Unsalted cultured butter (or unsalted butter) brought to room temperature
  • 60 grams Sugar (powdered sugar)
  • 1 Egg (brought to room temperature)
  • 60 grams Almond flour (sifted)
  • 10 grams Cake flour sifted
  • 1 tsp Kirsch
  • Crumble Topping
  • 45 grams Unsalted cultured butter (or unsalted butter)
  • 45 grams Sugar (fine granulated sugar)
  • 30 grams Almond flour (sifted)
  • 30 grams Cake flour, sifted
  • For finishing
  • 1 Powdered sugar (non-melting type)

How to Make Cherry Almond Crumble Tart

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Cherry Almond Crumble Tart in your home by yourself.

    Step 1
  • Do this step the day before. Make the cherry compote. Make the tart dough and let chill overnight.
  • Step 2
  • Roll the chilled dough to 3 mm thickness and line the tart pan with the dough. For the dough, please refer to
  • Step 3
  • To prevent the crust from expanding, poke many holes in the bottom with a fork. Chill in the refrigerator for an hour to prevent shrinkage.
  • Step 4
  • (Crumble dough) Put the cold butter and other ingredients in a bowl. Use your hand to crumble up the butter while coating it in the dry ingredients.
  • Step 5
  • When it is all crumbly, put in the refrigerator to chill until ready to use.
  • Step 6
  • Line the chilled tart crust with kitchen parchment paper and fill with pie weights. Bake in an oven preheated to 180°C for 12 minutes.
  • Step 7
  • Take it out of the oven, remove the weights, and bake for an additional 5 minutes until the bottom is baked. Let cool in the tart pan. It won't be cooked through, as it will be baked again later.
  • Step 8
  • ※If it happens to expand, use the back of a spoon to smooth it down while it's still hot.
  • Step 9
  • (Almond cream) Bring the butter to room temperature. Put the butter in a bowl and sift the powdered sugar into the bowl. Mix with a whisk until smooth.
  • Step 10
  • Add the well-beaten egg in five portions, mixing well with each addition. ※Please bring the egg to room temperature before using. If you use a cold egg, it will separate.
  • Step 11
  • If it happens to separate, add a bit of almond flour and mix. Next, add the kirsch and mix well.
  • Step 12
  • Sift the almond flour into the bowl and mix. Then, sift the cake flour into the batter and mix.
  • Step 13
  • It's ready when evenly combined. If there's air in it, it will cause it to expand while baking, so try your best not to whip it.
  • Step 14
  • Once the tart crust has completely cooled, fill with half of Step 13 and smooth with a rubber spatula. Carefully press a generous portion of the well-dried cherries slightly into the batter.
  • Step 15
  • Top the cherries with the remaining almond cream and smooth with a rubber spatula.
  • Step 16
  • Sprinkle the top of the tart with the chilled crumbles. Bake in an oven preheated to 180°C for 40 minutes.
  • Step 17
  • Once baked, let cool in the tart pan. Once completely cooled, remove from the pan.
  • Step 18
  • Once cooled, use a tea strainer to dust powdered sugar over the top. I had some leftover cherries, so I used a few to top the tart.
  • Step 19
  • It's even more delicious if you let it sit for at least half a day before eating. It's also delicious when chilled in the refrigerator.
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