Cherry Almond Frangipane Tart

We are bang in the middle of the European cherry season, with the street stalls and markets overflowing temptingly with mountains of gorgeous scarlet fruit. In America, you might instantly think of baking a cherry pie, but I think the French invented the perfect recipe for showing off the flavour of these little jewels: Cherry Almond Frangipane Tart.

The idea of a tart with juicy summer cherries, surrounded by moist almond frangipane and tender sweet pastry is enough to get anyone’s mouth-watering, and while it may look like it belongs in the window of a fancy bakery, the good news is that Cherry and Almond Frangipane Tart is easy to make at home. This is a recipe that I’ve spent ages perfecting and testing, so it is guaranteed to work every time.

You might be expecting to have to roll the pastry out and blind bake it, but if you follow this recipe carefully you can skip both of these steps, simply pressing the pastry into the tin, chilling, then filling with frangipane and baking. This is a fantastic shortcut technique and it means the tart is made so much quicker – a bonus when it is hot outside.

Of course, cherries have a short season, so if it’s not cherry time where you are, don’t worry, this recipe works well with all sorts of fruit. Berries, soft fruit like peaches or apricots, or even apples or pears are all delicious.

Have you tried this recipe? Let me know in the comments below. Take care out there and happy baking. x J

Cherries on Red Plate

Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!



Cherry Almond Frangipane

Cherry Almond Frangipane Tart

Yield: 1 x 13 x 35cm tart
Prep Time: 30 minutes
Cook Time: 45 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 45 minutes

With luscious, juicy cherries, surrounded by moist and fluffy almond frangipane and tender sweet pastry, this Cherry Almond Frangipane Tart is guaranteed to impress.

Ingredients

for the pastry:

  • 250g plain flour
  • 125g butter
  • 2 Tbsp sugar
  • 1 large egg, lightly beaten
  • pinch of salt

for the frangipane filling:

  • 150g sugar
  • 125g butter, softened
  • ½-1 tsp almond or vanilla extract
  • 3 large eggs
  • 150g ground almonds
  • 100g plain flour
  • 350g fresh cherries, pitted
  • 30g flaked almonds

to serve:

  • icing / confectioners sugar
  • whipped cream

Instructions

Place the flour, butter, sugar and salt in the bowl of a food processor with the blade attachment fitted, then pulse until the mixture resembles fine crumbs. Pour the egg into the mixture, then run the processor until the dough clumps together. If the blade is spinning and the dough doesn’t form a ball, add cold water, one teaspoon at a time until it comes together.

Turn the dough out into a lightly greased 13x35cm loose-based tart tin (see note), then use the tips of your fingers to press it out evenly across the base and up the sides of the tin, leaving a small overhang on all sides (If you are feeling confident, feel free to roll the dough out and drape it into the tin, my kitchen is much too warm in summer to roll out sweet pastry). Prick all over with a fork then chill for at least 30 minutes in the fridge or 20 minutes in the freezer. Heat the oven to 180°C / 350°F / Gas 4 with a baking tray in the lower third.

To make the filling, use an electric mixer to cream sugar and butter together until light and fluffy. Beat in almond or vanilla essence, then eggs, one at a time, beating well between each and using a spatula to scrape down the sides of the bowl. Fold in the ground almonds and flour. When the tart case has chilled, carefully trim the overhanging pastry with a small, sharp knife, then spoon the frangipane into the prepared case and smooth the top.

Arrange cherries on top, pressing in lightly. Sprinkle over the flaked almonds, then place on the pre-heated oven tray and bake for 40-45 minutes until set and golden brown. A skewer inserted into the frangipane should come out clean.

Allow to cool in the tin before removing and dusting with icing / confectioners sugar. Serve with whipped cream.

Notes

I have used a 13x35cm loose-based tart tin, but the amounts in the recipe should fit a standard round sized tart tin too.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 749Total Fat: 41gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 161mgSodium: 377mgCarbohydrates: 86gFiber: 5gSugar: 47gProtein: 13g

Nutrition information is calculated autimatically and isn’t always accurate.

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FREQUENTLY ASKED QUESTIONS

I am scared of making pastry! Can I use store-bought instead?

Yes, though I urge you to give this pastry a try, it’s very forgiving. If using store-bought try to find a good quality all-butter pastry. Make sure it’s a sweet shortcrust!

Cherries aren’t in season where I am. Can I make frangipane tart with other fruit?

You can! If cherries aren’t available and you’d rather use fresh fruit than preserved, frangipane is a great base for all sorts of things. Berries are wonderful, but so are all the soft fruits,

Can I make Cherry Almond Frangipane Tart nut-free?

Unfortunately, this tart needs the almonds in it, but if you are looking for a nut-free cherry tart recipe, why not try my Cherry, Honey Mascarpone Tart?

How long will Cherry Almond Frangipane Tart keep?

Several days in a cool place. In very warm or humid weather, wrap the tart well and store in the fridge. Allow to come up to room temperature before serving.



Light, fluffy and utterly moreish, almond frangipane is the perfect canvas for summer fruit.

It’s easy to remove the stones from cherries, my trick is to use a straw and push the stone through from top to bottom.

Cherry Almond Frangipane Tart


Cherry Almond Frangipane Tart
 Cherry Almond Frangipane Tart

CHERRY ALMOND FRANGIPANE TART


Let me know what you think!