How to make Almond Cream Cherry Tart? There are also 11 comments to give you an idea. Recipe tricks, thousands of recipes and more... Türk 100 min, almond cream, cream recipes, cream tart, fruit tart, pastry cream, how to make pastry cream, tart, tart dough, tart mold, tart cream recipes, tart base, tart making, cherry tart, Pastries

Almond Cream Cherry Pie

Portion: 8-10 Persons Preparation: 60 min Cooking: 40 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
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Hello Dear Friends,

I haven't been able to write about my Days with Usla for a long time. There are 1,5 months left until the end of the internship and the school. The stress of the graduation exam to be held by the National Education has already begun to surround me. According to what I heard, it was a very difficult practice exam.

The recipe I'm going to share with you today confirms the saying "There is no food without effort" :) It is a bit tiring because it consists of 1 different stages, not 3, but once you taste it, I think you will say that you have never tasted such a delicious tart before. You can also use different fruits other than frozen cherries, but I recommend choosing sour fruits to balance it because it is sweet.

cherry tart

Tart dough I prepared before lemon meringue tart Same as with but there is an important difference. In this recipe, the tart dough is cooked together with the cream. So there is no pre-cooking.


As for the pastry cream, the measurements I gave are half as much as I normally prepare, but we use less than half of the cream for this recipe. You can prepare the pastry cream as much as I have given and store it in the freezer for later use.

Tips for preparing tart dough you can find this recipe.


For the Tart Dough:


  • 250 g flour
  • 150 gr. butter (cold diced)
  • 100 gr. powdered sugar
  • 1/2 teaspoon of salt
  • 2 egg yolk
  • 1 teaspoons of vanilla extract
  • rind of 1 lemon
  • Peel of 1 orange (optional)
  • 1 teaspoon ground almonds

How to Make Almond Cream Cherry Tart Recipe?

  1. Mix the flour, powdered almonds, powdered sugar and salt in the mixer bowl.
  2. Run the mixer at low speed and pour the cold butter cubes 2 by 2 on it.
  3. When the butter is mixed with the flour and becomes lumpy, add the whole lemon peel and the egg yolks one by one.
  4. When the dough comes together, add the vanilla extract and mix for another 15-20 seconds and transfer the smooth dough to the floured counter.
  5. Gather and stretch the dough and let it rest in the refrigerator for 30 minutes.
  1. Open the rested dough a little larger than the tart mold and lay it in the mold. (Mould 28 cm) Trim the excess dough over the edges of the mold with the back of the knife.
  2. With the help of a knife or fork, make holes in the tart base so that it does not rise and put it back in the refrigerator.
  3. Pour the almond cream you prepared into the tart. Smooth the top with the help of a spatula and dip the pitted cherries on it as in the photo.
  4. Bake in a preheated oven at 180 degrees until the top and bottom are well browned.
  5. After cooling, remove from the mold and serve by sprinkling powdered sugar on top.

For the Almond Cream:

  • 250 gr granulated sugar
  • 200 g butter
  • 40 g flour
  • 130 g pastry cream (recipe below)
  • 200 g eggs (3 medium size)
  • 250 g ground almonds

How to Make Almond Cream Cherry Tart Recipe?

  1. Beat the butter and granulated sugar until the sugar is completely dissolved.
  2. Add flour and ground almonds and continue whisking.
  3. Add the pastry cream and continue mixing at low speed.
  4. Finally, add the eggs one by one to the mixture. (Add the first egg while mixing at low speed, add the other egg when it is completely mixed. Follow the same method for the last egg.)

For the Pastry Cream:

  • 500 ml milk
  • 75 gr granulated sugar
  • 5 egg yolk
  • 50 g starch
  • 25 g butter

How to Make Almond Cream Cherry Tart Recipe?

Take the milk in a saucepan, add half of the sugar and whisk it.

Beat the egg yolks with the remaining half of the sugar and add to the boiling milk by warming (tempering).
Cook stirring until thickened. When the pudding thickens, take it off the heat and add the butter.
Cool the cream by whipping at low speed.
Set aside 1 cup for the almond cream. If you are not going to use the rest immediately, cover it with cling (contact stretch) so that it sticks on it and put it in the refrigerator.




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"Almond Cream Cherry Pie11 comments for ”

  • On April 09, 2014 at 15:06 PM

    I would appreciate it if you could give information about how the butter in the almond cream will be at room temperature and whether it will be mixed with sugar after melting.
    Thank you,

  • On April 07, 2014 at 13:34 PM

    If you use the familiar gram scales in recipes that are confusing...

    • On April 07, 2014 at 15:41 PM

      If you start the tart making by weighing all the ingredients separately, you will not have any confusion. Whether it is a cup, ounce or pound, it is normal to mix it while turning it, but a kitchen scale in grams is sufficient.

  • March 13, 2014 at 13:56

    Hi, can we use any pastry cream?

    • March 13, 2014 at 15:19

      Use the pastry cream in the recipe for this tart. The cream we are talking about is not ready.

  • On February 16, 2014 at 14:41

    I also follow your recipes very fondly, in the end it is super. But I have a problem with this recipe. I tried it, the image is the same, the cherry-almond harmony is super, but the cream is too oily and heavy. What if we reduce the fat in the recipe or use more pastry cream and use less other cream? I would be very happy if you offer your suggestion.

    • On February 16, 2014 at 22:35

      This is the original recipe, but you can of course make changes according to your taste. I always cook the same amount, but I don't think it will be a problem to reduce the oil in the cream a little. Yours sincerely

  • On January 02, 2014 at 22:53 am

    How many days does this cream stay in the fridge?

    • On January 03, 2014 at 07:57 am

      Do not keep for more than 2 days, but it can stay in the freezer for at least 1-2 weeks.

  • On December 27, 2013 at 17:39

    Is this the cream recipe we bought for instant soups or do you know?

    • On December 28, 2013 at 19:19

      I didn't understand what you mean.


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