Tarte Montmorency
Transport your taste buds to the heart of France with this exquisite Tarte Montmorency, a truly elegant dessert that perfectly balances sweet and tart flavors. Featuring a buttery, flaky crust filled with luscious almond cream and topped with vibrant Montmorency cherries, this classic French tart is a feast for both the eyes and the palate. The cherries, renowned for their tangy flavor and deep red hue, create a beautiful contrast with the creamy almond filling, while a glossy apricot jam glaze adds just the right touch of sweetness. Perfect for special occasions or an indulgent treat, this tart is surprisingly approachable, with simple ingredients like ground almonds, vanilla extract, and cornstarch coming together effortlessly. Serve it at room temperature or slightly chilled for a dessert that's as sophisticated as it is irresistible!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 50 grams Granulated sugar
- 1 unit Egg yolk
- 2 tablespoons Cold water
- 500 grams Montmorency cherries (pitted)
- 100 grams Ground almonds (almond flour)
- 100 grams Unsalted butter (softened)
- 100 grams Powdered sugar
- 2 units Eggs
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 2 tablespoons Apricot jam
Instructions
Preheat the oven to 180°C (350°F).
To make the pastry crust, combine the flour and sugar in a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the egg yolk and cold water, and mix until the dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a floured surface and line a 9-inch tart pan with it. Trim the edges and blind bake the crust for 12-15 minutes until lightly golden.
Prepare the almond cream by beating the softened butter and powdered sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Fold in the ground almonds, cornstarch, and vanilla extract.
Spread the almond cream evenly over the partially baked tart crust.
Arrange the pitted Montmorency cherries on top of the almond cream, pressing them in slightly.
Bake the tart in the preheated oven for 25-30 minutes, or until the almond cream is set and golden brown.
Remove the tart from the oven and let it cool completely.
Warm the apricot jam in a small saucepan or microwave until melted, and brush it over the cherries for a glossy finish.
Serve at room temperature or slightly chilled. Enjoy your Tarte Montmorency!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 30.5 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 264 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
