Cherry Almond Tart Recipe

5 1 2
Cherry Almond Tart Recipe
Cherry Almond Tart Recipe photo by Taste of Home
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Cherry Almond Tart Recipe

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5 1 2
Publisher Photo
Connie Raterink uses on-hand ingredients, including canned pie filling and a cake mix, to create this dazzling dessert. "It's fast to fix, looks elegant and tastes delicious," informs the Caledonia, Michigan cook.
MAKES:
14-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + cooling
MAKES:
14-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 2/3 cup graham cracker crumbs (about 11 squares)
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 cup chopped almonds
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 can (21 ounces) cherry pie filling
  • 1/2 cup sliced almonds, toasted

Directions

In a large bowl, combine the cake mix, cracker crumbs and butter until crumbly. Beat in egg. Stir in chopped almonds.
Press onto the bottom and up the sides of a greased 14-in. pizza pan. Bake at 350° for 11-13 minutes or until lightly browned. Cool completely.
In a small bowl, beat cream cheese and sugar until smooth. Spread over crust. Top with pie filling. Sprinkle with sliced almonds. Store leftovers in the refrigerator. Yield: 14-16 servings.
Originally published as Cherry Almond Tart in Quick Cooking December 2000, p34

Nutritional Facts

1 piece: 345 calories, 18g fat (8g saturated fat), 44mg cholesterol, 335mg sodium, 42g carbohydrate (26g sugars, 2g fiber), 5g protein.

  • 1 package yellow cake mix (regular size)
  • 2/3 cup graham cracker crumbs (about 11 squares)
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 cup chopped almonds
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 can (21 ounces) cherry pie filling
  • 1/2 cup sliced almonds, toasted
  1. In a large bowl, combine the cake mix, cracker crumbs and butter until crumbly. Beat in egg. Stir in chopped almonds.
  2. Press onto the bottom and up the sides of a greased 14-in. pizza pan. Bake at 350° for 11-13 minutes or until lightly browned. Cool completely.
  3. In a small bowl, beat cream cheese and sugar until smooth. Spread over crust. Top with pie filling. Sprinkle with sliced almonds. Store leftovers in the refrigerator. Yield: 14-16 servings.
Originally published as Cherry Almond Tart in Quick Cooking December 2000, p34

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MY REVIEW
lynnecoleman User ID: 2257310 73780
Reviewed Apr. 8, 2012

"I have been making this recipe for years. It has become a holiday tradition and always gets rave reviews whenever I take it anywhere. Sometimes I skip the almonds and drizzle melted chocolate on top, but the crust is what makes it sooo yummy!"

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