Thursday, June 21, 2012
Cherry Berry Almond Streusel Tart
Cherries and almonds are two of my favorite flavors. So I couldn't have been more excited that it was the combination for this month's Improv Challenge! I decided to fancy up a "fruit crisp" and turn it into a tart, maintaining the yummy and crunchy streusel-like topping, but adding a traditional pie crust.
This also gave me a good excuse to practice my crust making - it was my New Year's resolution (two years ago, but who's counting?) and I've made a couple now. I think this was my best attempt - I got a nice, tender crust which was relatively easy to work with.
I use the food processor for my crust. If you don't have one, you can just cut in the butter the old fashioned way and then stir, stir, stir.
If you use a food processor, fit the bowl with the metal blade, and combine the flour, salt, shortening and butter in the bowl.
Pulse 6 or 7 times until the mixture resembles coarse crumbs, but you still have a few pea-sized chunks of butter and shortening.
Now, with the machine running, add the cold water through the food tube. Continue processing until the mixture forms a ball.
Transfer to a lightly floured surface, and roll out - you want the piece to be slightly bigger than your tart pan.
(I know - there's a shadow on the dough. It's from my laptop, perched precariously on a Fresca box.)
Carefully transfer the dough to the tart pan, press into the pan and then trim the edges. (No pictures of this - too risky.)
For the filling, combine the cherries and berries
in a medium saucepan. Add the sugar and cornstarch,
and cook over medium heat until it comes to a boil, stirring often. Cook for an additional 2-3 minutes until it thickens.
Remove from the heat and add the almond extract, then pour the filling into the crust.
For the topping, in a small bowl combine the oats, flour, brown sugar,
cinnamon and butter.
Use your fingers or a pastry blender to cut in the butter, then sprinkle the streusel over the filling.
I can hardly wait til this is ready to eat!
Bake for 30-35 minutes or until the topping is golden brown, then cool on a wire rack.
You can serve this warm or at room temperature. When you're ready to serve, remove the outside of the tart pan.
Isn't this so beautiful?
Serve with ice cream or whipped cream, and enjoy the delicious summer flavors!
Check out more Cherry and Almond combinations below. Get more recipe inspiration at It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Bizzy's Recipe Box, Thursday's Treasures, Tastetastic Thursday, Food on Fridays, Foodie Friday, This Week's Cravings, Crazy Sweet Tuesday, Ingredient Spotlight.
Cherry Berry Almond Streusel Tart
1 1/4 cups flour
1/4 tsp. salt
3 Tbsp. cold butter
3 Tbsp. cold shortening
1/4 cup cold water
2 cups cherries, pitted and halved
2 cups mixed berries (fresh or frozen)
2/3 cup sugar
3 Tbsp. cornstarch
1/4 tsp. almond extract
1/2 cup oats
3 Tbsp. brown sugar
3 Tbsp. flour
3 Tbsp. butter
1/4 tsp. cinnamon
1/4 cup sliced almonds
For the crust, put the metal blade in a food processor and add flour, salt, butter and shortening to the bowl. Pulse until mixture is the consistency of coarse crumbs with some pea-sized pieces of butter. With the processor running, add the water through the feed tube, a little at a time, until the dough forms into a ball.
Remove the dough to a lightly floured surface and roll out slightly larger than your tart pan. Carefully transfer the crust to the tart pan, press in lightly, and trim the edges.
For the filling, combine the cherries, berries, sugar and cornstarch in a medium saucepan and cook over medium heat, stirring often, until the mixture comes to a boil. Continue to cook for 2-3 minutes until it thickens. Remove from the heat. Stir in the almond extract, then pour into the crust.
For the topping, combine the oats, flour, brown sugar and cinnamon in a small bowl. Using a pastry blender or your fingers, cut in the butter until the mixture is crumbly. Sprinkle over the top of the filling.
Bake at 350 for 30-35 minutes or until filling is bubbly and streusel is golden.
Cool on a wire rack. Serve warm or at room temperature. Makes 8-10 servings.
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