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Cherry–Almond Butter Freeform Tart
Frozen cherries make it possible to bake this tart any time of the year. We make a simple filling of almond butter mixed with egg, sugar and almond extract to marry the juicy cherries and flaky pastry. Serve with whipped cream spiked with kirsch or amaretto or with ice cream or gelato.
6
Servings
45 minutes
25 minutes active
Ingredients
-
1
sheet frozen puff pastry, thawed and rolled into a 10-by-14-inch rectangle
-
2
cups (280 grams) sweet cherries, pitted and halved OR frozen pitted sweet cherries, thawed, patted dry and halved
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February 25, 2024
At least the toddler liked it?
I was dubious from the beginning - almond butter sounded like a weird tart topping. But I had an extra sheet of pastry dough, so I gave it a shot. It's terrible. The almond-butter mixture didn't have any meaningful flavor beyond just almond butter, and it was very hard to spread; in the oven, it bubbled up and crisped and formed an unpleasant crunchy shell to have to chomp through. It tasted, frankly, like the worst kind of health food. (Silver lining: 2yo actually loves it, even if my partner and I hated it).
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I think the one with blueberries and mascarpone cheese version is ALOT better. I ended up throwing this away. I did not like it, neither did my family.