Cherry, Almond and Amaretto Tart

This cherry, almond and amaretto tart is SOOOO delicious and very easy to make! It’s great for a summer’s day treat and serves about 8-10 people so perfect for an occasion with family or friends.

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Last week I went home and my Dad gave me a bowl of cooking cherries from his allotment. He asked me to make him something nice. At first I didn’t know what to cook, I thought about a cherry crumble but didn’t think that was particularly summery.

On my way to the supermarket I had the idea of making a tart. I rang Dean to see if we had some of the ingredients already at home and told him about my idea. He was very excited by it as he LOVES cherries. My reply was “Well, actually it’s for my Dad, but I guess you can try some too!”.

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I decided to buy my pastry case rather than make one in this instance because a) it saves time and b) they look and taste pretty good! So I did cheat a little, but shhhh… don’t tell anyone! 😉

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Cherry, Almond and Amaretto -4Dad said I would have to use the cherries within a day or two ideally. I didn’t have a cherry stoner so I ordered one from Amazon for next day delivery, but for some reason it didn’t arrive so I had no choice but to de-stone them all myself!  The next day my cherry stoner arrived… 😊 typical! I’d definitely recommend you get one as they’re great for de-stoning olives too.

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This tart does take a while to bake in the oven but it’s SO WORTH IT when you take it out! I was really pleased with how it looked and tasted, it was truly delicious and most of all my Dad was over the moon with it!

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I’m not sure if you can get hold of cooking cherries from supermarkets or whether it would be best to go to a local farm shop to get them. Otherwise you can just use normal cherries, but you’ll need to use a little less sugar. If you do try with normal cherries I’d love to hear how it turns out! Also, if you want to add an interesting taste to your tart, you may substitute cornflour with a Gluten Free Stone Ground Cornmeal Product.

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Items used in this recipe:

Cherry, Almond and Amaretto Tart

You must try making this cherry, almond and amaretto tart! It’s so simple but tastes great and is perfect with vanilla ice cream.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 slices


  • 100 g margarine/unsalted butter
  • 100 g caster sugar
  • 100 g ground almonds
  • 3 tbsp plain flour
  • 1 medium egg
  • 2 tbsp amaretto

Cherry mixture

  • 1 bowl cooking cherries de-stoned
  • 1 orange juice
  • 70 g caster sugar
  • 2 tbsp cornflour mixed with cold tapwater into a runny liquid
  • 50 g flaked almonds
  • 22 cm all butter sweet pastry case
  • icing sugar to dust


  • Preheat the oven to 180°C / fan 160°C / gas 4.
  • De-stone all your cherries either by hand with a knife or a cherry stoner if you haven’t got much time to spare.
  • Once all your cherries are de-stoned squeeze in a whole orange and add the 70g of caster sugar. Put all the mixture in a saucepan, and on a gentle heat warm the cherries up. You still want the cherries to stay in their halves so don’t cook too aggressively.
  • Mix the cornflour with some cold water in a ramekin until you have a runny liquid. Pour this into your cherry mixture and turn the heat right up until your mixture starts to thicken.
  • Take your cherry mixture off the heat and let it cool while you make the almond filling.
  • Cream together the butter and sugar until nice and fluffy.
  • Beat in the ground almond and plain flour, you will have quite a thick consistency to your mixture.
  • Add the egg and the amaretto then beat it in so everything is combined.
  • Spread half of your mixture into your pastry case, add half of the cherry mixture and then sprinkle with flaked almonds. Repeat this until all the mixture has gone.
  • Place in the oven for 30-40 minutes or until the the filling is puffed up and golden. To check the tart is cooked slide a metal skewer into the middle. It will be a little damp from the mixture but shouldn’t be wet like the original raw mixture.
  • Let cool on the baking tray and then dust with icing sugar. Serve and enjoy with vanilla ice cream.

Items used in this recipe:


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