Over the summer I was with my parents and I usually take the time to make them food, take care of them and prep a few meals for them so that they don’t have much to worry about once I am gone. Also desserts are my specialty so they are always happy to try new recipes I am developing. Happy tummies.
This cherry almond streusel tart was a perfect combination of a cherry pie and a cherry crumble. Win- win in my books.
Preparation Time 20 minutes
Cook Time 1 hour
Serves 8
Ingredients
Shortcrust pastry for a 9 inch tart (see recipe here)
4 cups fresh/ frozen pitted cherries
2/3 cup sugar
3 tablespoons corn starch
Pinch of salt
Topping
1/4 cup quick cooking oats
3 tablespoons flour
2 tablespoons brown sugar
1 tablespoon ground almonds
2 tablespoons flaked almonds
2 tablespoons butter- cold and cubed
Instructions
Prepare the tart shell as shown in my blog post. Find the instructions here. Once you have baked the tart shell, then remove it from the oven and set it aside until it cools to room temperature. Do not remove it from the tart pan.
In a saucepan, combine the cherries, sugar, corn starch and salt. Give it a quick mix and then cook it on a low heat for 5-6 minutes until thickened. Remove the cherry mixture from the heat and allow it to cool to room temperature.
In the meantime, prepare the streusel topping. Combine the oats, flour, brown sugar, ground almonds and flaked almonds. Mix well and then add the butter. Rub it between your fingers until a crumble forms.
Once the base is cooled, spread the cherry filling over the tart shell. Top it with the streusel topping. Bake it in the oven at 180c for 30-35 minutes until the topping is golden.
Remove it from the oven and allow it to cool to room temperature, before you remove it from the tart pan.
Serve it with custard, cream or even ice cream.
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