Cherry Almond Puff Pastry Tart

Just imagine the moment you pull this Cherry Almond Puff Pastry Tart out of the oven. The golden, flaky crust is puffed to perfection, its buttery aroma wrapping around your kitchen like a cozy hug. Juicy cherries bubble up, their deep red sheen catching the light, while toasted almond slices add a crunch that balances every bite. This is the kind of dessert that feels fancy, but it’s secretly so easy, you’ll be tempted to make it on a weekday just because.

Behind the Recipe

This tart was born from one of those sweet cravings that hit in the middle of a busy afternoon. I had puff pastry in the freezer, a can of cherry pie filling in the pantry, and a handful of almonds leftover from baking cookies. A splash of almond extract tied everything together, and within minutes, this charming little tart came to life. It’s the perfect mashup of elegance and simplicity, the kind of recipe you make once and keep coming back to.

Recipe Origin or Trivia

Tarts have deep roots in European baking, especially in French and Italian kitchens, where pastry-making is practically an art form. Puff pastry, with its hundreds of buttery layers, has been around since at least the 17th century. This particular style, combining fruit and nuts, is a nod to both classic patisserie and rustic farmhouse baking. The pairing of cherries and almonds is also traditional, especially in German and Austrian desserts, where the two flavors are often used together in cakes and strudels.

Why You’ll Love Cherry Almond Puff Pastry Tart

There are so many reasons this tart might just become your new go-to dessert.

Versatile: Great for breakfast, brunch, dessert, or even a sweet snack with coffee.

Budget-Friendly: Uses minimal, pantry-friendly ingredients that go a long way.

Quick and Easy: From start to finish, you’ll have this on the table in under 30 minutes.

Customizable: Swap in other fruits like blueberries, peaches, or even apples.

Crowd-Pleasing: It looks beautiful and tastes even better, perfect for guests.

Make-Ahead Friendly: Assemble ahead and bake just before serving.

Great for Leftovers: Enjoy a slice cold or reheat gently for that fresh-from-the-oven feel.

Chef’s Pro Tips for Perfect Results

This tart is pretty forgiving, but here’s how to make it bakery-worthy every single time:

1. Keep the puff pastry cold until just before baking to ensure the flakiest results.
2. Don’t overload with filling. Too much cherry filling will weigh the pastry down.
3. Score a border around the edge of the pastry before baking so it puffs up neatly.
4. Brush with egg wash for that golden, glossy finish.
5. Add almonds halfway through baking so they toast perfectly without burning.

Kitchen Tools You’ll Need

You’ll only need a handful of tools to make this beauty.

Baking Sheet: A flat sheet ensures even cooking and a golden crust.

Parchment Paper: Keeps the tart from sticking and makes cleanup easy.

Small Bowl: For whisking the egg wash.

Pastry Brush: To brush the edges with egg for shine.

Knife or Pizza Cutter: To score and slice the pastry neatly.

Ingredients in Cherry Almond Puff Pastry Tart

The magic of this tart lies in how a few simple ingredients come together so beautifully.

1. Puff Pastry Sheet: 1 sheet, thawed according to package directions. This forms the crispy, buttery base.
2. Cherry Pie Filling: 1 cup. The sweet, tart filling brings that bold fruity center.
3. Sliced Almonds: 1/4 cup. Lightly toasted, they add crunch and nutty aroma.
4. Powdered Sugar: 2 tablespoons, for dusting and finishing.
5. Almond Extract: 1/2 teaspoon. Just a touch deepens the flavor and enhances the cherries.
6. Egg: 1 large egg, for brushing the pastry edges to achieve that golden shine.

Ingredient Substitutions

It’s easy to make this your own with a few swaps.

Puff Pastry: Use crescent dough or pie crust if puff pastry isn’t available.
Cherry Pie Filling: Try blueberry, raspberry, or apple for a different twist.
Sliced Almonds: Swap with chopped pecans or omit entirely for nut-free.
Almond Extract: Vanilla extract works in a pinch.
Egg: For a vegan option, brush with almond milk or oil instead.

Ingredient Spotlight

Puff Pastry: This laminated dough is made of layers of butter and flour, which puff up into delicate, airy layers when baked. It’s the unsung hero of so many quick desserts.

Cherry Pie Filling: Sweet, syrupy, and vibrant in color, this is more than a convenience ingredient. It adds texture and a glossy finish that makes the tart feel instantly indulgent.

Instructions for Making Cherry Almond Puff Pastry Tart

Making this tart feels like a mini baking adventure, but one that rewards you with delicious results and hardly any mess.

1. Preheat Your Equipment:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Combine Ingredients:
   In a small bowl, whisk the egg with a splash of water to make your egg wash. If your cherry filling is extra thick, give it a quick stir to loosen it.
3. Prepare Your Cooking Vessel:
   Place the thawed puff pastry sheet on the prepared parchment-lined baking sheet. Lightly score a 1-inch border around the edges without cutting all the way through.
4. Assemble the Dish:
   Spread the cherry pie filling evenly within the scored border. Avoid overfilling. Sprinkle sliced almonds over the top.
5. Cook to Perfection:
   Brush the edges with egg wash. Bake for 18 to 22 minutes, or until the pastry is puffed and golden and the filling is bubbly.
6. Finishing Touches:
   Let the tart cool slightly, then dust with powdered sugar. Slice carefully to show off the layers.
7. Serve and Enjoy:
   Best enjoyed warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream.

Texture & Flavor Secrets

Each bite brings a perfect contrast: the airy crisp of puff pastry, the silky smooth cherry filling, the light crunch of almonds, and that delicate hit of sweetness from the powdered sugar. The almond extract gives a warm, almost floral note that lingers in the best way.

Cooking Tips & Tricks

These tips will help make sure everything bakes up just right:

• Use cold puff pastry straight from the fridge for the best rise.
• Place your tart on the middle rack of the oven for even heat distribution.
• If your filling is very syrupy, strain slightly to avoid sogginess.

What to Avoid

Even a simple recipe like this has a few traps to dodge:

• Don’t thaw puff pastry too long or it’ll get sticky and hard to work with.
• Avoid overloading with fruit or it may not bake evenly.
• Don’t skip scoring the border. It helps the pastry puff correctly.

Nutrition Facts

Servings: 6
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can prep the tart earlier in the day, store it in the fridge, and bake right before serving. Leftovers keep well in the fridge for up to 3 days. To reheat, pop in the oven at 300°F for 5 to 7 minutes. Avoid the microwave to keep the pastry crisp.

How to Serve Cherry Almond Puff Pastry Tart

Serve warm with a scoop of vanilla ice cream, a drizzle of melted chocolate, or even a dusting of cinnamon. It pairs beautifully with black coffee or a mug of spiced tea.

Creative Leftover Transformations

Have a few slices left?

• Cherry Tart Parfait: Chop and layer with yogurt and granola.
• Tart Toast: Warm a slice and top with cream cheese.
• Cherry Crumble Bowl: Crumble it into a dish, warm slightly, and serve with custard.

Additional Tips

• Sprinkle raw sugar on the edges before baking for extra crunch.
• Serve with lemon zest or a fresh mint leaf for a pop of color.
• Always let it cool a bit before slicing so the filling sets.

Make It a Showstopper

Want that Pinterest-worthy finish?

• Garnish with fresh cherries or extra almond slivers.
• Cut into clean, even slices using a serrated knife.
• Serve on a vintage platter or slate board for a charming touch.

Variations to Try

• Peach Almond Tart: Use peach pie filling and a pinch of cinnamon.
• Mini Tarts: Cut pastry into squares for individual portions.
• Chocolate Cherry: Add mini chocolate chips under the filling.
• Lemon Glaze: Drizzle with lemon icing instead of powdered sugar.
• Rustic Style: Fold edges slightly over the filling for a galette vibe.

FAQ’s

Q1: Can I use fresh cherries instead of pie filling?

Yes, just cook them briefly with sugar and cornstarch until thickened.

Q2: How do I prevent the pastry from getting soggy?

Score the edges and avoid overloading with wet filling.

Q3: Can I freeze the tart?

You can freeze it baked. Reheat in the oven for crispness.

Q4: Is this recipe vegan?

Not as written, but use vegan puff pastry and brush with almond milk instead of egg.

Q5: What if I don’t have almond extract?

Vanilla works well, or try a splash of lemon juice for brightness.

Q6: Can I add cream cheese to the base?

Absolutely. Spread a thin layer under the cherries before baking.

Q7: How long can I store leftovers?

Up to 3 days in the fridge, ideally in an airtight container.

Q8: Can I make it savory?

Skip the sugar and cherries, and use tomatoes, cheese, or mushrooms for a savory twist.

Q9: Is store-bought puff pastry okay?

Definitely. Just make sure it’s all-butter for best flavor.

Q10: How do I get that bakery-style shine?

Brush with egg wash before baking and dust with sugar after cooling.

Conclusion

This Cherry Almond Puff Pastry Tart is one of those recipes that looks impressive but takes almost no time. It’s fruity, flaky, a little nutty, and completely irresistible. Whether you’re making it for brunch, dessert, or a cozy afternoon treat, trust me, it’s worth every bite.

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