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 elegant, tastes delicious, and is so easy to make. —Marion Lee, Mount Hope, Ontario
Ingredients
- Pastry for single-crust pie (9 inches)
- 2/3 cup sugar
- 3 tablespoons cornstarch
- Dash salt
- 4 cups fresh or frozen pitted tart cherries, thawed
- 1/8 teaspoon almond extract
- TOPPING:
- 1/4 cup quick-cooking oats
- 3 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon slivered almonds
- 2 tablespoons cold butter
Reviews
I made this for a group Bible Study. The pan was scraped clean. I read the reviews and doubled the streusel topping and almond flavoring. I will definitely make this again.
This was very good. I used frozen dark sweet cherries. Sometimes the taste of the refrigerated crust doesn't always taste good to me. That is my only criticism I did add a little more almond extract. And doubled the crust ingredients My friends loved it!
Bland. The streusel topping does not make a sufficient amount to cover the tart (I doubled it and that was better). Not nearly enough almond extract to detect the flavor. Minimal sugar yields overly tart taste. Don't waste your fresh cherries :(
This is one of the best desserts I have ever had. I love cherry pie, but this was even better because it had all the goodness of a cherry pie AND a streusel. What more can a girl ask for? I must admit, I had to have a piece fo this for breakfast it was sooooo good. My mother always says if it has fruit and oatmeal in it, it is legal for breakfast.I should mention that I could not find tart cherries anywhere in town, so I used dark, sweet, pitted frozen cherries and they worked just fine in this recipe. I also increased the almond extract to 1/2 teaspoon because I wanted to bring out more of the almond flavor. It was fabulous!