Sour Cherry Frangipane Tart

Imagine this: a buttery, flaky tart crust that crumbles in all the right ways, filled with a rich frangipane made from almonds, and topped with vibrant, tangy sour cherries. Yes, it’s as delicious as it sounds! This Sour Cherry Frangipane Tart is the perfect balance of sweet, tart, and nutty. Each bite feels like a little piece of pastry magic. It’s the kind of dessert that will have everyone at the table asking for the recipe—and trust me, you’re going to want to share it! Whether it’s for a special occasion or a casual weekend treat, this tart is bound to steal the show.

Why You’ll Love Sour Cherry Frangipane Tart

Let me tell you why this tart is a total game-changer. It’s not just about the ingredients—it’s about the experience. When you make this tart, you’re making memories.

Elegant and Impressive:

The layers of rich frangipane and beautiful sour cherries create a dessert that looks as stunning as it tastes. Perfect for impressing guests or when you want to feel like a pastry pro in your own kitchen.

Balance of Flavors:

The sweet frangipane pairs perfectly with the tartness of the cherries. It’s like a match made in dessert heaven! The cherry filling adds a fresh burst of flavor that cuts through the richness of the almond filling.

Perfect for Any Occasion:

Whether it’s a holiday gathering, a birthday celebration, or just a weekend treat, this tart fits the bill. It’s one of those recipes that feels extra special but isn’t too difficult to make.

A Make-Ahead Marvel:

You can make this tart in advance, saving you time on the day of your event. It holds up beautifully in the fridge and even gets better after a day or two.

Delicious and Satisfying:

The almondy frangipane is so rich and satisfying, and the cherries add just the right amount of acidity. It’s the kind of dessert you want to savor with a cup of tea or a glass of bubbly.

Ingredients

You won’t need a ton of ingredients, but what you do need is high-quality butter, fresh cherries (or good-quality frozen ones), and almonds. It’s a simple list, but the flavors really come together to create something magical.

Tart Crust:

The tart crust is buttery and crumbly, with just a hint of sweetness. It provides the perfect base for the rich frangipane filling.

Butter:

Butter is key in both the tart crust and the frangipane. It gives everything that luscious, melt-in-your-mouth quality we all crave.

Sugar:

Just a bit of sugar in the crust and frangipane to balance out the richness and the tartness of the cherries. It’s enough to sweeten things without overpowering them.

Almond Meal:

This is the star of the frangipane filling. Ground almonds provide that signature nutty flavor and create a dense, smooth filling that’s rich and satisfying.

Eggs:

Eggs are essential for binding the frangipane together, giving it that smooth, silky texture.

Flour:

A bit of flour helps to give the frangipane structure and makes the filling set beautifully.

Sour Cherries:

The tart, juicy cherries are the crowning touch on this dessert. They add a pop of color, flavor, and that refreshing zing that contrasts so wonderfully with the almond filling.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

This tart may sound fancy, but don’t worry—each step is manageable. Let’s get started on making this gorgeous tart!

Make the Tart Dough:

Start by making the tart dough. In a food processor, pulse together flour, sugar, and salt. Add chilled, cubed butter and pulse until the mixture looks like coarse crumbs. Then, add a few tablespoons of ice water and pulse until the dough starts to come together. Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes.

Preheat Your Oven:

While the dough chills, preheat your oven to 375°F (190°C). Get ready for that delicious aroma that will fill your kitchen!

Roll Out the Dough:

Once your dough is chilled, roll it out on a lightly floured surface. Aim for about 1/8 inch thick. Carefully transfer the dough to a tart pan and press it gently into the sides. Trim off any excess dough, then prick the bottom of the crust with a fork to prevent bubbling.

Blind Bake the Crust:

To prevent your crust from becoming soggy, blind bake it. Place parchment paper over the crust, fill it with pie weights (or dried beans), and bake for 10-12 minutes. Then, remove the weights and parchment and bake for another 5 minutes until golden. Let the crust cool completely.

Make the Frangipane Filling:

Now, let’s work on that dreamy frangipane! In a bowl, cream together softened butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until well combined. Then, fold in the almond meal and flour until smooth and creamy.

Assemble the Tart:

Spread the frangipane filling evenly over the cooled tart crust. Make sure it’s nice and smooth. Now, arrange the sour cherries on top, pressing them gently into the filling. The cherries should be scattered evenly across the tart, with some peeking through the almond filling.

Bake the Tart:

Place the tart in the oven and bake at 375°F (190°C) for 25-30 minutes, or until the frangipane is golden brown and set. You’ll know it’s done when the filling is firm to the touch and slightly puffed.

Cool and Serve:

Allow the tart to cool completely before removing it from the pan. Serve it at room temperature or chilled, topped with a dusting of powdered sugar or a dollop of whipped cream if you like.

Serve and Enjoy:

Cut yourself a generous slice (or two!), and enjoy the perfect balance of rich frangipane, tangy cherries, and buttery tart crust. It’s a bite of perfection in every forkful.

How to Serve Sour Cherry Frangipane Tart

While this tart is stunning on its own, here are a few ideas for serving it up:

Whipped Cream:

A dollop of lightly sweetened whipped cream is the perfect finishing touch. It adds a fluffy contrast to the dense frangipane and pairs wonderfully with the cherries.

Ice Cream:

If you’re feeling extra indulgent, serve a scoop of vanilla ice cream or even a scoop of pistachio ice cream for a slightly nutty contrast to the tart.

Fresh Mint:

For a pop of color and freshness, garnish the tart with a few fresh mint leaves. It’s a lovely way to add a little something extra and make your tart look even more impressive.

Additional Tips

Here are a few tips to make sure your Sour Cherry Frangipane Tart turns out beautifully:

Make-Ahead:

You can make the tart crust and frangipane filling a day or two ahead of time. Just assemble and bake the tart on the day you plan to serve it.

Fresh vs. Frozen Cherries:

While fresh sour cherries are ideal when in season, frozen cherries work just as well. Just be sure to thaw and drain them to prevent excess moisture in the tart.

Storage:

If you have any leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. The tart holds up beautifully and might even taste better after a day or two.

Almond Extract:

For an extra burst of almond flavor, you can add a small splash of almond extract to the frangipane filling. It intensifies the nutty flavor and pairs perfectly with the cherries.

FAQ Section

Q1: Can I use sweet cherries instead of sour cherries?

A1: Yes! Sweet cherries will work, though they won’t give you that same tart contrast. If using sweet cherries, you might want to reduce the sugar slightly in the frangipane filling.

Q2: Can I make this tart gluten-free?

A2: Yes! You can swap the flour in the tart crust and frangipane filling for a gluten-free flour blend. It should work beautifully!

Q3: How do I make the crust without a food processor?

A3: You can easily make the dough by cutting the butter into the flour using a pastry cutter or your hands until it resembles coarse crumbs. Then add the water and mix to form the dough.

Q4: How do I store leftovers?

A4: Store any leftover tart in the fridge for up to 3 days. Allow it to come to room temperature before serving, or enjoy it chilled for a refreshing dessert.

Q5: Can I freeze this tart?

A5: Yes! You can freeze the tart (either baked or unbaked) for up to 2 months. Just wrap it well in plastic wrap and aluminum foil before freezing. Thaw overnight in the fridge before serving.

Q6: Can I make this tart ahead of time?

A6: Absolutely! You can make the crust and filling ahead of time and assemble and bake the tart just before you’re ready to serve it. It’s a great make-ahead dessert.

Q7: Can I use a different nut for the frangipane?

A7: Yes! You can substitute the almond meal with hazelnut meal or even ground pistachios for a unique twist on the classic.

Q8: How do I prevent the tart from getting soggy?

A8: Blind baking the crust helps prevent it from becoming soggy. Be sure to bake it fully before adding the frangipane filling.

Q9: What should I serve with the tart?

A9: This tart is perfect on its own, but you can serve it with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for a little extra indulgence.

Q10: How can I make the cherries look extra fancy?

A10: To elevate the presentation, you can glaze the cherries with a bit of warmed apricot jam for a beautiful, glossy finish.

Conclusion

This Sour Cherry Frangipane Tart is the kind of dessert that’ll have everyone talking. With its buttery crust, nutty frangipane filling, and tangy cherry topping, it’s the perfect balance of flavors and textures. Whether you’re baking it for a special occasion or simply to treat yourself, this tart will not disappoint. Enjoy every bite!

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