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Rustic Cherry Tart


Rustic, free-form tarts filled with fresh red cherries are ideal for a summer picnic. They are easier to transport than gooey cherry pies.

  • Yield: Makes 1 nine-inch tart

Source: Martha Stewart Living, December/January 1998


  • All-purpose flour, for dusting
  • 1 frozen puff pastry, from standard package (17 1/4 ounces), thawed
  • 5 tablespoons unsalted butter, room temperature
  • 1/3 cup plus 4 teaspoons sugar
  • 1/2 cup blanched almond flour
  • 1 large whole egg
  • 1/2 teaspoon pure almond extract
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 1 pound red cherries, picked over, stemmed and pitted


  1. Heat oven to 425 degrees. Line a clean work surface with parchment, and sprinkle lightly with flour. Roll out puff pastry to an 1/8-inch thickness. Cut a 12-inch circle out of the dough. Roll up the edges, making a 10-inch crust. Transfer the parchment and crust to a baking sheet, and chill until firm, about 30 minutes.

  2. Place butter, 1/3 cup sugar, almond flour, whole egg, and almond extract in a medium bowl; mix until well combined.

  3. Prick entire surface of chilled crust with a fork. In a small bowl, combine egg yolk and heavy cream; brush mixture on the surface and edges of the crust. Using an offset spatula, spread the almond mixture evenly in an 1/8-inch-thick layer over bottom of the crust, and chill 15 minutes more.

  4. Spread cherries in a single layer over the almond mixture. Bake tart 15 minutes.

  5. Sprinkle remaining 4 teaspoons sugar over tart; continue baking until edges turn deep-golden brown, 5 to 10 minutes. Transfer to a wire rack to cool. Serve the tart warm or at room temperature.

Cook's Notes

Blanched almond flour is available at specialty-food stores. You can also make your own with a food processor by grinding whole blanched almonds as finely as possible.

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