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Pie, Tarts, Cobbler

Northwest Cherry Tart

Post by in Pie, Tarts, Cobbler on 2019-02-13 20:46:27
Easy 40 minutes Serves 12
A lovely and versatile dessert in a foolproof crust.


  • 16 Tbs (2 sticks) unsalted butter
  • 1 tsp kosher salt
  • ½ cup sugar
  • 1 ¾ cups all-purpose flour
  • ½ cup almond flour/meal
  • 2 egg yolks
  • 1 jar Chukar® Sweet Cherry Pie Filling or Chukar® Sour Cherry Pie Filling (or mix the two)
  • Optional: 1-2 seasonal stone fruits (apricots, peaches, plums) thinly sliced to ring the outside edge of the tart pan
    Crumble Topping:
  • 1 Tbs unsalted softened butter
  • Pinch of kosher salt
  • 2 Tbs sugar
  • 1 Tbs brown sugar, packed
  • 3 Tbs almond flour/meal
  • Optional: Almond Slivers for Garnish
    Whipped Cream Topping:
  • 1 cup heavy cream
  • 2 Tbs sugar
  • ½ tsp pure vanilla extract
  • Directions

  • Preheat oven to 350°F.
  • In mixer, combine unsalted butter, salt, and sugar. Cream together until pale and shiny. Turn mixer speed to low, add flours and mix until just combined. Add egg yolks and mix until dough forms.
  • Wrap dough in plastic wrap and chill for one hour.
  • Spray tart pan with non-stick spray. Flour counter top and roll out dough to approximately ¼ inch thickness. Lay rolled dough over tart pan and gently press the dough into the crevices. If dough tears, mend it with leftover dough, pressing with your fingers. Prick dough with a fork in several places. Place in freezer for 20 minutes.
  • Remove dough from freezer and add Chukar® Sweet Cherry Pie Filling or Chukar® Sour Cherry Pie Filling. Note: How much filling you add to the tart pan is a matter of taste. Optional: Slice 1-2 seasonal stone fruits (apricots, peaches, plums) very thin and ring the outside edge of the tart pan.
  • In a small mixing bowl, mix crumble ingredients together with a fork, stirring until well-mixed. Top tart with crumble topping.
  • Bake 35-40 minutes until edges are browned. Remove from oven and let cool.
  • While tart is baking, prepare whipped cream topping by placing mixing bowl and whisk in freezer for at least 20 minutes to chill. Pour heavy whipping cream, sugar, and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not over beat. Refrigerate until ready to use.

    To Serve: Cut tart into thin slices and add a dollop of whipped cream atop each slice.