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Cherry-Almond Streusel Tart

 Cherry-Almond Streusel Tart
Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's fast to fix, looks elegant and tastes delicious. — Marion Lee, Mount Hope, Ontario
8 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • Dash salt
  • 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
  • 1/8 teaspoon McCormick® Pure Almond Extract
  • 1/4 cup quick-cooking oats
  • 3 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon slivered almonds
  • 2 tablespoons cold butter


  • Press pastry onto the bottom and up the sides of an ungreased 9-in.
  • fluted tart pan with removable bottom; trim edges.
  • In a large saucepan, combine the sugar, cornstarch and salt. Stir in
  • cherries; bring to a boil over medium heat, stirring constantly.
  • Cook and stir for 1-2 minutes or until thickened. Remove from the
  • heat; stir in extract. Pour into crust.
  • For topping, combine the oats, flour, brown sugar and almonds. Cut in
  • butter until mixture resembles coarse crumbs. Sprinkle over filling.
  • Bake at 350° for 30-35 minutes or until topping is golden brown.

2 of 2

Cherry-Almond Streusel Tart (continued)

Directions (continued)

  • Cool on a wire rack. Yield: 8 servings.
Nutritional Facts: 1 piece equals 298 calories, 11 g fat (5 g saturated fat), 13 mg cholesterol, 143 mg sodium, 49 g carbohydrate, 2 g fiber, 3 g protein.