Almond, Amarena & Apple Tart

This tart takes me back to my younger days when I worked at popular Melbourne based pasticceria (cake shop). The pastry chefs would make a tart filled to the rim with amarena cherries.

If you haven’t tried amarena cherries, you will be pleased to know that, unlike glacé cherries, they have a sweet yet tangy cherry flavour which is quite unique. The specially grown amarena cherry is a sour cherry, preserved in a heavy syrup. The most delicious and popular amarena cherries produced today would have to be those made by Fabbri1905. They are easily recognised by their beautiful white and blue glass packaging.


You can find Amarena cherries in specialty food stores…Even if you have no intention on using them in your cooking, I suggest you pick up a jar nonetheless. They are simply divine served with gelato or fresh berries, and you can use the preserving syrup as a mixer in drinks.


You will need a 25cm tart tin for this recipe.

Standard Recipe (non-thermomix)

Sweet Short Crust Pastry:

100 grams pure icing sugar

200 grams butter, left at room temperature for several hours, plus additional butter for greasing

375 grams plain flour

1 egg

1 pinch salt

1 tsp natural vanilla extract

Ensure to use ingredients that are at room temperature.

Place the icing sugar on a bench, make a well in the center and add the egg.  Using your fingertips, begin working the sugar and egg together, then mix in the butter. Add the vanilla, salt and flour. Continue to mix lightly with your fingertips until the ingredients are combined. Take care not to over-knead the pastry. It should be slightly crumbly, and not too elastic.

Almond Filling:

300 grams softened butter

2oo grams almond meal

70 grams brown sugar

1 egg

2 cups plain flour

Using a mixer, cream the butter and sugar. Add egg, then almond meal and flour and combine until well blended and the mixture is sticky.


2 thinly sliced apples

Amarena cherries in syrup (Fabbri)


Thermomix Recipe

Sweet Short Crust Pastry

*Taken from TBCB cookbook for Thermomix

100 grams sugar

200 grams butter, chilled and cut into pieces plus additional butter for greasing

375 grams plain flour

1 egg

1 pinch salt

1 tsp natural vanilla extract

The pastry must be prepared prior to the baking of this tart as it needs to rest in the fridge for at least one hour.

Turn the sugar into icing sugar by placing into the mixing bowl, apply the lid and measuring cup and mill 15 seconds/ speed 10.

Add the cold cubed butter, flour, egg, and vanilla essence (natural vanilla extract) and mix for 25-30 seconds / speed 5.

Transfer the pastry onto a plastic chopping or well floured bench top and work and mould into a ball. Wrap the pastry in cling wrap and refrigerate for at least one hour.

Almond Filling

300 grams softened butter

2oo grams whole raw almonds or almond meal

70 grams brown sugar

1 egg

2 cups plain flour

Place the almonds into the mixing bowl and mill for 15-20 seconds on speed 10.

Add the softened butter, sugar, eggs and flour and mix for 20-25 seconds on speed 5 until well combined.


2 thinly sliced granny smith apples

Amarena cherries in syrup (Fabbri)


Putting the components together:

Preheat the oven to 180 degrees. Grease/ or line your baking tin with baking paper. Divide the dough into two portions. Roll out you dough so that it is 5mm thick. Line the base and sides of your tin with the dough. Set aside any surplus dough. You can use it to make simple cookies another day.

Spoon or pipe the almond filling onto the base of the tart. Top the tart with your topping ingredients, sliced apples and amarena cherries. Drizzle any excess amarena cherry syrup over the apple slices.

Place the tart into the oven and bake until browned for approximately 40 minutes at 180 degrees Celsius.
Allow for the tart to cool completely before serving.



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