Best 4 Cherry Almond Streusel Tart Recipes

STREUSEL-TOPPED CHERRY ALMOND GALETTE

Steps:

• On a lightly floured surface, roll crust into a 12-in. circle. Transfer to a parchment paper-lined baking sheet., Shape almond paste into a ball, then flatten into a disk. Roll out between two sheets of waxed paper into a 10-in. circle. Center on pastry. Spoon cherry pie filling over almond paste., In a small bowl, combine the pecans, brown sugar, flour and butter; sprinkle over pie filling. Fold up edges of pastry over filling, leaving center uncovered. Combine egg and water; brush over folded pastry and sprinkle with sugar., Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using the parchment paper, slide galette onto a wire rack to cool completely. Sprinkle with confectioners' sugar.

CHERRY-ALMOND STREUSEL DANISH

Steps:

• Heat oven to 350°F. In small bowl, mix granulated sugar, flour and cinnamon. Cut in 1 tablespoon butter, using fork, until mixture is crumbly. Add almonds; toss and set aside.
• In another small bowl, mix 3 oz cream cheese, 1/4 cup powdered sugar and 1/2 teaspoon vanilla with electric mixer on medium speed until smooth. In third small bowl, mix pie filling and almond extract.
• Separate biscuits; press each biscuit into 5-inch round. On center of each biscuit round, spoon pie filling with 4 or 5 cherries and heaping 2 teaspoons cream cheese mixture. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling; firmly pinch edges to seal. Dip tops and sides into melted butter, then dip into streusel; lightly press streusel on tops and sides. Place seam sides down, 2 inches apart, on ungreased cookie sheet.
• Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
• In small bowl, mix 1 tablespoon cream cheese, 1/2 cup powdered sugar and 1/4 teaspoon vanilla. Stir in water, 1 teaspoon at a time, until icing is smooth and creamy. Place icing in small resealable food-storage plastic bag; cut small tip off 1 bottom corner of bag. Squeeze icing in zigzag pattern on tops of cooled Danish.

CHERRY-ALMOND STREUSEL TART

Steps:

• 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. Cool on a wire rack.

CHERRY ALMOND STREUSEL SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the cream, egg and extract; stir into crumb mixture just until moistened. Stir in cherries. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. , For streusel, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in almonds. Sprinkle over dough. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.