Cherry and almond cream tart

This summer's  tart is a perfect balance of flavours: the sweetness of the almond cream contrast with acidity of the cherrys.


Ingredients for a tart 22-24 cm's diametre


Sablée Pastry

200 g plain flour

25 g almonds flour

100 g cold butter

2 g (a small pinch) of salt

75 g icing sugar

1 medium egg (40 g)


Almond Cream

75 g soft butter, diced

75 g caster sugar

75 g ground almonds

75 eggs

75 g of maizena (corn starch) or special powder for flan and creme pâtissiere

sablèe pastry

Picture 1

Pâte sablée. (find a detailed recipe in the Basic Techniques)


Mix the flour and diced cold butter until the mixture has a sandy texture (Picture 1).

Add the ground almonds (almond flour), salt and icing sugar and mix all the ingredients for a few seconds.

Picture 2

Add the eggs at last and mix until until the mixture comes together as a ball of dough (Picture 2).


Gather the pastry into a disc, put it in cling film and set in the fridge for 1 hour before using it.

Picture 3


Line the tar tin with the pâstry , pick with a fork and put it in the fridge.

almonds cream


In a mixing bowl, beat together the butter and icing sugar (Picture 4). 

Add the ground almonds and stir to combin..

Add the corn starch and mix until smooth.

Gradually beat the eggs and mix until combined (Picture 5)


Picture 4

Picture 5

Picture 6

To assemble & bake

Spoon the almond cream into a pastry bag and pipe the cream into the base of the tart (Picture 6)

Put cherrys on top.

Bake the tart for 30-35 minutes at 180°C (350°F) until golden.

Leave to cool before demoudling from the tart case.

Glaze wth the nappage or abricot's jam.