Almond Cherry Tartlets

Almond Cherry Tartlets


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The rich flavors of almond and cherry come together in these beautiful tartlets! Also, using ready-made tart shells really cuts down on cleanup.

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Time needed

45 min preparation + 35 min cooking

Serving Size / Yield

16 servings


  • 16-ct. ready-made mini tart shells
  • For Almond Cream:
  • 1/4 C. granulated white sugar
  • 3 T. unsalted butter
  • 1 large egg
  • 1/2 tsp. pure vanilla extract
  • 1/2 C. almond flour
  • 1 T. all-purpose flour
  • For Topping:
  • 1 lb sweet cherries, pitted
  • For Glaze:
  • 1/4 C. red currant jelly

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Preheat oven to 400˚F and place rack in center of oven.
Line unbaked tart shells with parchment paper or aluminum foil. Fill tart pans with pie weights, rice, or beans.
Bake the shells for 20 to 25 minutes until the crust is dry and lightly golden brown.
Remove weights and cool crust on wire rack before filling.
Reduce oven temperature to 350˚F.
In a large mixing bowl, beat the sugar and butter until creamy.
Beat in the egg and vanilla extract until smooth.
Add the almond meal and flour, beating until it forms a smooth paste.
Spread the cream on the bottom of the tart shells.
Place the pitted cherries evenly over the almond cream.
Bake for about 25 to 35 minutes until the almond cream is puffed and light brown in color.
Remove from oven and allow to cool.
With a small pastry brush, lightly brush red currant jelly over each cherry with the glaze.
Serve warm or at room temperature.

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