Rustic Cherry Tart with Almond Ice Cream

By • June 24, 2010 2 Comments

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Author Notes: This is the dessert course for the second Dinner at Eight, this Saturday night!F for Food


Serves 6-8

Cherry Tart

  • 1/4 cup granulated sugar
  • 1 cup 5 tablespoons all-purpose flour
  • 1/2 cup raw almonds
  • 1/4 teaspoon kosher salt
  • 8 tablespoons unsalted butter (melted & cooked a little)
  • 1/2 teaspoon pure vanilla extract
  • 1 pound fresh cherries coarsely chopped (chop around pits); toss chopped cherries with 3 teaspoons of sugar and leave in bowl until ready to use
  • 5 tablespoons tablespoons unsalted butter at room temperature
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  1. For the Crust: Preheat oven to 375. Toast almonds on baking sheet for 10 minutes.   Cool and place in food processor with sugar; pulse to coarse meal.   Add flour and salt and pulse to combine with almonds.   Transfer ingredients to bowl, add melted butter, vanilla extract and 1 tablespoon ice cold water.   Mix until just combined.   Press dough into a buttered 9" fluted tart pan.   Chill for a minimum of 2 hours.
  2. For the Filling: Preheat oven to 400 Place butter, sugar, flour, egg and vanilla extract in a bowl; mix until combined. Remove crust from refrigerator; prick surface with a fork. Using an offset spatula, spread the mixture evenly over crust and chill 15 minutes more. Remove tart from refrigerator; spread the cherries evenly over the tart mixture. Bake 20 - 25 minutes.

Almond Ice Cream

  • 2 cups raw (whole) almonds
  • 2 cups whole milk
  • 2 cups heavy cream
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  1. Preheat over to 375 Toast almonds on baking sheet for 10 minutes. Cool and chop coarsely. Put 1 cup of the almonds in saucepan, pour in milk and cream. Bring to boil over medium heat. Remove from heat and cover- (30 minutes)-flavors will infuse. Bring mixture to boil once again. Remove from heat. Whisk egg yolks and sugar together in a bowl. Remove almonds (with slotted spoon or small strainer) from milk/cream mixture. Whisk 2 to 3 tablespoons of warm mixture into the yolks & sugar. Add remainder (slowly) while whisking. Add vanilla extract. Return to saucepan and cook over medium heat (stirring frequently with rubber spatula) for 8 minutes or until custard thickens and coats the back of the spatula. Strain mixture and chill for 2 hours. Process in an ice cream maker (refer to manufacturer's instructions). Stir in remaining almonds when done.

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