Cherry and Almond Tart

Cherry and Almond Tart

Otherwise known as la tarte amandine aux cerises is an appetising cherry and almond tart that was traditionally made with cherries grown in orchards just outside Paris. If fresh cherries aren’t in season, you can use frozen, tinned or bottled as long as you drain them well and be sure to get rid of any excess liquid.


  • 350 gr sweet shortcrust pastry (I used prepared sheet pastry for this one)
  • 60 gr unsalted butter
  • 2 eggs
  • 50 gr caster sugar
  • 50 ml pouring cream
  • 100 gr almond meal
  • 600 gr pitted cherries (well drained)
  • Icing sugar for dusting
  • Fresh cherries to serve


  • Preheat the oven to 180 degrees. Lightly grease 23 cm tart tin with removable base.
  • Line the prepared tin with pastry (about 3 mls thick) and blind bake for 8-10 minutes with baking weights. Remove weights and bake for a further 5 minutes.
  • Meanwhile, using electric beaters, beat the butter, eggs, sugar, cream and almond meal until well combined.
  • When the base comes out of the oven, spread the almond cream over the pastry, then scatter with the pitted cherries, pressing them slightly into the almond cream. Bake for 25 minutes or till pastry is golden. Remove the tart from the oven and allow to cool, then dust with icing sugar and serve with fresh cherries on the side.
Cherry and Almond Tart
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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