Sweet cherries are in season! They are plump and juicy and devilishly red. They make a perfect afternoon snack, a great addition to a salad whether it be with greens or other fruit (they taste amazing with snap peas!) and they make a perfect pie filling. There is a reason why cherry pie is such a classic!
For this tart, I decided to prepare an easy press- in crust for the base and then give the traditional flavors of cherry pie a nice twist by adding some balsamic vinegar and almond extract and then covering the top with a brown sugar laced crumble so you can see the deep red of the cherries coming through.
The result was a delicious dessert that perfectly followed our pasta feast the other night! Eating in season just can’t be beat! And Chris was happy that I finally made dinner and dessert!
Cherry Almond Crumble Tart
- 2 1/2 cups pitted sweet cherries, preferably local and even better if hand-picked!
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon almond extract
- 3/4 cup flour
- 2 tablespoons sugar
For the Crust (Recipe via Martha Stewart):
- 1 1/4 cups all purpose flour
- 1/3 cup sugar
- 1/2 cup cold unsalted butter, cut into pieces
- pinch salt
For the Crumble Topping:
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons cold butter, cut into pieces
- 1/2 cup rolled oats
- 1/2 cup slivered almonds
Preheat the oven to 400 degrees.
To prepare the crust, pulse together all of the ingredients for it in a food processor until the dough just comes together and starts to pull away from the sides.
Pour out into either a 9 inch pie pan or a removable bottom tart pan. Using the bottom of a glass or another flat surface, press the crust into an even layer along the bottom of pan and push the excess up along the sides. Trim any overhang. Poke holes in the bottom of the crust and park in the freezer for a minimum of fifteen minutes.
To assemble the filling, add the pitted cherries to a bowl and toss with the flour, sugar, balsamic vinegar and almond extract. Set aside.
To make the crumble topping, add all ingredients except for the butter and almonds into a mixing bowl and combine gently with your hands. Add the butter and pinch and squeeze it into the dry ingredients with your hands, similar to making pie crust, until you have big lumps that will hold together when you squeeze them gently.
To bake, remove the crust from the freezer and place into a 400 degree oven for 10-15 minutes until it is just starting to turn golden brown. Remove from the oven and pour the filling into the crust and crumble the topping evenly over the filling, sprinkling the slivered almonds all over the whole thing. Bake for 15-20 more minutes, starting to check it after ten, until the crumble topping is golden brown and the filling has cooked down.
Let cool slightly before serving with vanilla ice cream, or even better, snap pea ice cream!!