Description
This Cherry Frangipane Tart combines a buttery crust with a fragrant almond filling, studded with fresh cherries for a delightful summer dessert.
Ingredients
Units
Scale
- 1 cup + 2 tablespoons all-purpose flour (5 1/3 ounces)
- 1/4 cup + 1 tablespoon (1.25 ounces) powdered sugar
- Scant 1/4 teaspoon salt
- 9 tablespoons cold, unsalted butter, in 1/2-inch dice (4.5 ounces)
- 12 ounces fresh cherries, pitted and halved
- 3/4 cup almond paste
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-inch tart pan with a removable bottom.
- 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.
- 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.
- Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and let cool slightly.
- 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.
- 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.
- Spread the frangipane filling evenly over the cooled crust. Arrange the cherry halves, cut side down, on top of the filling.
- 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.
- 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