Cherry Frangipane Tart

My resolve to cut back a little always finds cause to slacken.  This time it’s dissolved in the face of cherry season’s full glorious swing.  So yes, it’s time for another helping of dessert.

I love the combination of almonds with almost any fruit, but cherries (and other stone fruits) are complemented particularly well by these nuts–almonds are closely related to cherries (and peaches, plums, and apricots), so it’s perhaps just a matter of a family reunion.  And when your long lost relatives are sweet but red-blooded cherries, the get-together is bound to be a happy one (though maybe still a bit dramatic!)

I can’t think of red cherries without remember the year I lived in my small Czech village, where cherry trees lined the winding country roads and all at once come June blazed burgundy, fruits generously on offer for anyone to pick and enjoy.  (Well, or so I assumed).  In the Czech Republic I also used to buy what were called “marzipan potatoes“–an unglamorous name, maybe, for little spheres of soft marzipan you could squish between your fingers before popping into your mouth.  But I didn’t need my candy carved into intricate sculptures or painstakingly painted with a delicate hand.  The flavor of marzipan is enough for me.  Elegance that is easy to come by, though, is perfectly fine with me, which brings me to frangipane:  that fancy sounding, moist but cake-like filling rich with almond paste, butter and sugar.

Cherries and almonds together is nice.  In a tart, irresistible.

Usually I manage to exercise a bit of self control with my baked goods.  But not universally.  It turns out the combination of a buttery crust with a fragrant, tender filling, studded with ruby fruits of summer proved too much for me.  And thus my husband was rather surprised to realize I was handing him (shoving at him) half of a 10-inch tart to take into work.  Because, aside of a few slivers for my sons, I had basically eaten the other half on my own. (So much for the mother who puts her children first).  Rather quickly.  You have been warned.  Perhaps cherry season is blessedly brief.

Cherry Frangipane Tart

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• Author: Sara Clevering (adapted as noted)
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

This Cherry Frangipane Tart combines a buttery crust with a fragrant almond filling, studded with fresh cherries for a delightful summer dessert.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup + 2 tbsp all-purpose flour (5 1/3 oz)
• 1/4 cup + 1 tbsp (1 1/4 oz) powdered sugar
• Scant 1/4 tsp salt
• 9 tbsp (135 ml) cold, unsalted butter, in 1/2-inch dice (4 1/2 oz)
• 12 oz (340 g) fresh cherries, pitted and halved
• 3/4 cup (180 ml) almond paste
• 6 tbsp (90 ml) unsalted butter, at room temperature
• 1/2 cup (120 ml) granulated sugar
• 2 large eggs
• 1/4 cup (60 ml) all-purpose flour
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 10-inch tart pan with a removable bottom.
2. To make the crust, stir together the flour, powdered sugar, and salt in a large bowl. Add the cold butter cubes and rub with your fingertips until the mixture resembles coarse crumbs and begins to clump together.
3. Press the dough evenly into the bottom and up the sides of the prepared tart pan. Prick the bottom with a fork and refrigerate for 15 minutes.
4. Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and let cool slightly.
5. For the filling, in a stand mixer, beat the almond paste and room temperature butter together until smooth. Add the granulated sugar and beat until light and fluffy.
6. Beat in the eggs one at a time, mixing well after each addition. Add the flour, vanilla extract, and almond extract, and mix until just combined.
7. Spread the frangipane filling evenly over the cooled crust. Arrange the cherry halves, cut side down, on top of the filling.
8. Bake the tart for 35-40 minutes, or until the filling is set and golden brown. Let cool in the pan on a wire rack before removing the tart ring.
9. Serve the tart at room temperature or chilled.

Notes

• If you have a stand mixer, use it to combine the almond paste and butter, as it can take a while to incorporate.
• Ensure both ingredients are at the same temperature to aid this process.
• The crust recipe is adapted from a press-in crust recipe, and the filling is from an Epicurious version.
• For a video on how to ‘rub in’ butter, check out Poires au Chocolat.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Cuisine: French

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20
• Sodium: 150
• Fat: 20
• Carbohydrates: 40
• Fiber: 3
• Protein: 5
• Cholesterol: 70