Description
This Sour Cherry Frangipane Tart features a crisp pastry crust filled with a rich almond frangipane filling, topped with sweet and tart sour cherries. The contrast between the smooth frangipane and juicy cherries makes for a delightful dessert that is perfect for any special occasion.
Ingredients
Scale
Pastry:
- 225g plain flour, plus extra for dusting
- 2 tablespoons icing sugar
- 115g unsalted butter, cold and cubed
- 1 medium free-range egg yolk
- 2–3 tablespoons iced water
Frangipane Filling:
- 150g ground almonds
- 100g unsalted butter, softened
- 100g caster sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 1 tablespoon plain flour
- 1 tablespoon amaretto (optional)
Topping:
- 250g sour cherries (fresh or frozen, pitted)
- 2 tablespoons caster sugar
- 1 tablespoon cornflour
- 1 tablespoon water
Instructions
- Prepare the Pastry:
- Sift the flour and icing sugar into a large bowl. Add the cold butter and rub it into the flour until it resembles breadcrumbs.
- Add the egg yolk and gradually mix in the iced water until the dough just comes together.
- Shape the dough into a ball, wrap in clingfilm, and chill in the fridge for 30 minutes.
- Prepare the Frangipane Filling:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Beat the softened butter and caster sugar together until light and fluffy.
- Add the ground almonds, eggs, vanilla extract, and flour. Mix until fully combined. Optionally, add amaretto for an extra almond flavor.
- Roll Out the Pastry:
- On a floured surface, roll out the pastry to fit a 23cm tart tin. Line the tin with the pastry, pressing it into the edges. Trim any excess pastry and chill again for 10 minutes.
- Bake the Tart Shell:
- Line the pastry with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for an additional 5 minutes until the pastry is lightly golden.
- Fill the Tart:
- Spread the frangipane filling into the baked tart shell and smooth the top.
- Prepare the Cherry Topping:
- In a small bowl, toss the pitted cherries with the sugar, cornflour, and water.
- Spoon the cherry mixture over the frangipane filling.
- Bake the Tart:
- Bake the tart in the preheated oven for 25-30 minutes or until the frangipane is golden and set.
- Remove from the oven and let it cool completely on a wire rack.
- Serve:
- Once cool, slice the tart and serve as is, or with a dusting of icing sugar, whipped cream, or a scoop of vanilla ice cream.
Notes
- You can substitute fresh cherries with frozen ones, but make sure to thaw and drain them before using.
- For an extra glossy finish, brush the top of the tart with a light apricot glaze after baking.
- The tart can be stored in the fridge for up to 3 days, though it’s best served fresh.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg