Cherry Crumble Tart
Sour Cherry Tart with Sweet French Pastry Crust and Almond Crumble Topping
Ingredients
Sweet Pastry Dough
- 160 grams all-purpose flour (1-¼ cups)
- 25 grams granulated sugar (2 tablespoons), blended to fine powder
- ⅛ teaspoon fine sea salt
- 1-½ teaspoon finely grated fresh lime zest
- ½ cup cold unsalted butter (1 stick), cut into small pieces
- 20 grams egg yolk (1 large), lightly beaten
- 15 to 30 grams cold heavy cream (1 to 2 tablespoons)
Almond Crumble Topping
- 65 grams all-purpose flour (½ cup)
- 50 grams almond flour (½ cup)
- 67 grams light brown sugar (⅓ cup)
- ½ teaspoon fine sea salt
- 65 grams unsalted butter (5 tablespoons), cold and diced small
- 30 grams cold heavy cream (2 tablespoons)
Sour Cherry Filling
- 3 cups fresh Bing cherries, pitted and rough chopped
- 50 grams granulated sugar (¼ cup)
- 24 grams arrowroot starch (3 tablespoons)
- 6 grams vanilla paste (1-½ teaspoons)
- 7 grams fresh lime juice (1-½ teaspoons)
- 20 grams sliced toasted almonds (1/4 cup)
Instructions
Sweet Pastry Dough
- Add the all-purpose flour, granulated sugar, fine sea salt, and finely grated fresh lime zest to a food processor. Pulse until well combined.
- Add cold unsalted butter pieces to food processor and pulse several times until butter resembles small peas.
- Add lightly beaten egg yolk and 1 tablespoon heavy cream. Pulse a few times until dough comes together. If the dough is too dry, add additional heavy cream about 1 teaspoon at a time.
- Pat dough into a long, slender rectangle. Wrap tightly in plastic.
- Refrigerate 1 hour.*
Almond Crumble Topping
- Add all-purpose flour, almond flour, brown sugar, and fine sea salt to a small mixing bowl. Toss to combine.
- Using your fingers or a pastry blender, incorporate the butter into the mix until butter resembles small peas.
- Gently stir in the heavy cream.
- Set aside.
Sour Cherry Filling
- Add rough chopped fresh cherries, granulated sugar, arrowroot starch, vanilla paste, and fresh lime juice to a mixing bowl. Set aside for 30 minutes.
- Remove the tart dough from the refrigerator, remove the plastic wrap and thaw for 15 minutes. Place the dough on a lightly floured smooth surface. Roll the dough into a rectangle 16 x 6-inches. Flour your rolling pin, roll the dough loosely around it, then unroll it over the tart pan. Gently press the dough into the bottom of the pan and up the sides. Using a sharp knife or fingers, trim the excess dough to fit the pan. Cover the tart pan with plastic wrap and place in the refrigerator for 30 minutes. Refrigerating the dough relaxes the gluten and reduces the amount of shrinkage during baking.
- Preheat the oven to 350° F.
- Remove the tart pan from the refrigerator. Remove and discard the plastic wrap. Dock the pastry dough with a small fork (poke holes in the dough). Fill the shell with prepared cherry filling.
- Bake 20 minutes in preheated oven.
- Remove the tart from the oven and sprinkle reserved crumble topping over filling. Sprinkle sliced almonds over topping.
- Return to oven for 30 minutes. The filling should be bubbling and the crumble topping should be golden brown.
- Remove tart from the oven and place on wire rack. Cool for at least 20 minutes before serving.
- Best served warm with a dusting of powdered sugar, and a dollop of whipped cream.
Notes
*refrigerate the dough up to 3 days in advance. Freeze up to 3 months (thaw in refrigerator overnight before using).