Cherry Almond Tart

Juicy, tart cherries meet buttery, nutty cookies in this delightful dessert. The flavors of almond and summer’s ripest fruit meld together beautifully, and made in a sheet pan, it has just the right fruit to crust ratio. Feel free to cut out the decorative shortbread in seasonal, fun shapes to create a festive twist on traditional pie crust.

Crust and Topping

3 cups all purpose flour

3/4 cup granulated sugar

1/2 cup light brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 cup cold unsalted butter, cut into cubes

6 ounces almond paste

1 teaspoon almond extract

1/3 cup sliced almonds

Cherry Layer

4 cups fresh or frozen cherries, pitted

1/3 cup granulated sugar

1/4 teaspoon salt

1 teaspoon almond extract

2 tablespoons flour

For the crust:

Preheat oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder and salt. Add butter, almond paste, and almond extract. Blend on medium-low speed until the mixture resembles wet sand. Set aside 2 heaping cups for the topping.

Press remaining mixture evenly over the bottom of a Non-stick Metal Bakeware Sheet Pan. Bake in preheated oven for 12-14 minutes, until the edges are just beginning to brown. Remove from oven and allow to cool for 5 minutes.

For the cherries and topping:

Meanwhile, combine the cherries, sugar, salt, almond extract, and flour in a small saucepan. Cook over medium heat until thickened, about 5 minutes. Remove from heat and set aside to cool slightly. Spread evenly on top of cooled crust.

For the topping, press or roll reserved shortbread mixture on a lightly floured surface to 1/4-inch thickness. Cut small round or festive shapes with cutters and place decoratively on top of cherry layer. Sprinkle top with sliced almonds and return to oven to bake for 20 minutes, or until golden-brown.

Allow bars to cool completely and refrigerate for easiest cutting.