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Mini Cherry Almond Tartlets

Buttery mini tart shells filled with almond cream and juicy cherries, baked until golden and crisp.
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Prep Time 25 minutes
Cook Time 28 minutes
Total Time 53 minutes
Servings: 12 tartlets
Course: Pies & Tarts
Cuisine: French
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Tart Shells
  • 1 sheet pie dough store-bought or homemade
  • 1 tbsp flour for dusting
Almond Filling
  • 4 tbsp unsalted butter softened
  • 1/3 cup granulated sugar
  • 1 egg large
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 cup almond flour
  • 1 tbsp all-purpose flour
  • 1 pinch salt
Cherry Topping
  • 2 cups fresh cherries pitted and halved
  • 2 tbsp granulated sugar
  • 1 tsp cornstarch
  • 1 tsp lemon juice
Garnish
  • 1/4 cup sliced almonds
  • powdered sugar for dusting

Equipment

  • mini tart pan
  • mixing bowl
  • whisk

Method
 

  1. Preheat oven to 375°F and grease a mini tart pan or muffin tin.
  2. Cut pie dough into circles and press into tart molds. Chill while preparing filling.
  3. Cream butter and sugar together, then mix in egg, extracts, almond flour, flour, and salt.
  4. Mix cherries with sugar, cornstarch, and lemon juice.
  5. Fill tart shells with almond filling and top with cherries.
  6. Sprinkle with sliced almonds and bake for 24–28 minutes until golden.
  7. Cool slightly before removing from pan and dusting with powdered sugar.

Notes

Toast the sliced almonds before baking for extra flavor and crunch.