Ingredients
Scale
for the crust/crumble
- 1 cup all-purpose flour¹
- 1 cup finely-ground almond flour
- 1/2 cup organic cane sugar
- 1 tsp fine sea salt
- 10 Tbsp cold unsalted butter, cubed
- 1 Tbsp whole milk
for the filling
- 2 cups fresh cherries, pitted and halved
- 3 Tbsp organic cane sugar
- 2 Tbsp arrowroot starch²
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice
- 2 Tbsp sliced almonds
Instructions
- In a medium mixing bowl, whisk together the flour, almond flour, sugar, and salt.
- Use your fingers to incorporate the butter into the flour mixture, until it resembles chunky, pea-sized crumbs. Stir in the milk until evenly combined.
- Press two thirds of the crust mixture into the bottom of a 4×13 inch fluted tart pan, using gentle but firm pressure, and starting with the bottom and working your way up the edges. Place the tart pan and the remaining crumble mixture in the refrigerator for 30 minutes.
- Meanwhile, in a medium mixing bowl, stir together the cherries, sugar, arrowroot, vanilla, and lemon juice until combined. Let sit at room temperature while the crust mixture is chilling.
- Preheat the oven to 350℉.
- Remove the tart shell from the refrigerator, and fill with the cherries and juices. Sprinkle the remaining crumble on top, along with the sliced almonds.
- Place the tart pan on a rimmed baking sheet to catch any drips or overflow, and bake for 45-50 minutes, until the cherry filling begins to bubble, and the crumble topping is golden brown.
- Remove from the oven and let cool for at least 30 minutes before carefully removing from the tart pan and slicing. Serve warm or at room temperature with a dusting of confectioners sugar, or a scoop of vanilla ice cream or freshly whipped cream.
Notes
¹ Make it gluten free: Use an all-purpose gluten free flour blend instead of the all-purpose flour.
² Arrowroot starch is my thickener of choice for pies and fruit fillings. Substitute cornstarch as desired.