Cherry Almond Tart

CherryAlmondTartVertbfLOSo, I made these cookie bars for the holidays. They were good, but the crust was INCREDIBLE – so much so that I have some crumbs stashed in the freezer to sprinkle on ice cream (YUM!).

Thinking about that tasty, tasty crust; I wondered how the recipe would work baked as a tart instead of cookie bars baked in a 13×9 pan?

Quite well, as it turns out.

Interestingly enough, the measurements called for to make that 13×9 pan of cookie bars work out perfectly for a 9-1/2 inch tart pan. I swapped out thinly sliced almonds for the pecans in the original recipe, and used some candied cherries we’d picked up for some other cookie recipe. The almonds were lovely, but I’d stick with the maraschino cherries called for.

Ready to make a tart?

•1-1/2 cup flour
•3/4 cup cold butter
•5 tbsp powdered sugar

•3 eggs
•1/4 cup flour
•1 cup sugar
•1/4 tsp baking powder
•1/4 tsp salt
•1 tsp vanilla
•3/4 cup chopped nuts
•1/2 cup coconut, or more
•1/2 cup maraschino cherries

01CherryAlmondTartCrustbfLOHeat the oven to 350º

Cut the butter into the flour and confectioners’ sugar (I use my food processor fitted with the metal blade). The dough will look crumbly, but will hold together as you handle it.

02CherryAlmondTartDonebfLOPat into the bottom and up the sides of a 9-1/2 inch tart pan (there will be a little leftover).

Bake for 20 minutes.

Lightly beat the eggs and stir in remaining ingredients.

Pour over crust and bake for another 20 – 25 minutes.

Cool & cut.

If you’d like to use the crust for a more traditional fruit tart – like, Maybe Golnaz’ famous version, add some pie stones to weigh down the pastry after the first twenty minutes in the oven and continue baking for another fifteen to twenty minutes until lightly golden brown.

This entry was posted in Dessert and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.