Preheat the oven to 350°F convection, if you have that option.
Working quickly, roll out the tart dough on parchment paper to about 3mm thick. Keep in mind the shape of your tart pan as you roll: if you have a rectangular pan, keep your dough in a rectangle; and if you have a circle, try and keep the dough in an approximate circle shape.
Chill the dough thoroughly, about 20 minutes.
Line the removable bottomed tart pan with the rolled crust, lifting and setting it into the corners and creases. If the dough breaks while you are lining, just press it together again.
Chill the lined pan for about 15 minutes and then cut off the excess pastry with a pairing knife.
Place dollops of almond cream (it can be room temperature or cold straight from the fridge) into the crust and spread it out in one even layer.
Arrange the cherries on the top of the almond cream. The almond cream will puff as it bakes to encase the cherries, so you don’t need to press them into the cream layer.
Chill the dough one more time until firm, approximately 20 minutes depending on how long it took to assemble.
Bake the tart in a preheated oven, checking and rotating every 15 minutes. Bake until the tart shell is dark, golden brown and the almond cream is set and has begun to brown in the center. The rectangular mold took about 35 minutes.
Cool completely before removing from the pan.
Cut and serve room temperature! You can also wrap it well and store it at room temperature for up to 3 days or for 7 in the refrigerator.
You can make this into a rectangular tart or any tart between 8-12” diameter! With a 12” you might want to make 1.5x the almond cream filling, or you can just be extra and double it!
Keyword easy tart recipe, recipe using almond cream, Summer
All images and content are copyright protected. Please do not use images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thanks!