Fresh Cherry Frangipane Tart
This cherry frangipane tart is the perfect dessert to celebrate summer and savor the sun-kissed, crimson-red cherries that are so plentiful this season. Freshly picked cherries are pitted and gently nestled into a smooth, creamy filling. As it bakes, the cherries sink slightly, creating a beautiful contrast as they peek out from the soft, almond-flavored frangipane.
Table of Contents
Chronicles of cherry picking day
Cherry picking is an unforgettable experience. High up in the crown of the tree, surrounded by leaves, it’s just you and the cherries. You feel like a kid again, hidden behind the foliage. The cherries are within arm’s reach, and you can choose to eat them all or place them in a basket.
At my cousin’s orchard, cherry picking became a feast and a wonderful day with scrumptious Armenian barbecue made on a wood-burning grill with fresh brioche rolls.
What’s special about this Recipe?
Grocery and Pantry List
Time Required:
Bake in 350°F(180°C) the preheated oven.
Special Tools to Use:
Recipe Steps at a Glance
This cherry frangipane tart recipe can be broken down into the following steps:
Step-by-step: How to Make Cherry Frangipane Tart
Step 1: Making the tart dough
Using a food processor, combine the all-purpose flour, almond flour, and sugar. Add the cold, cubed butter and pulse the processor until the mixture looks like coarse sand. Add the beaten egg and just enough water (about 2 tbsp) to form a dough.
Dump the dough onto plastic wrap and form it into a disc. Wrap it and store it in the fridge for a minimum of 20 minutes.
Step 2: Baking the tart shell
Preheat the oven to 370°F (180°C). Place the chilled dough on lightly floured parchment paper and roll it into a circle. Using a rolling pin, drape the circle into a tart tin with a removable bottom. Make sure not to stretch the pastry sheet; instead, ease it down. Gently press the dough to the sides and bottom of the tin. Cut the excess dough from the top and press it to create a ruffled border. Using a fork, prick the bottom and sides of the dough. Place the tart tin in the fridge for an additional 20-30 minutes. Crinkle the parchment paper and line it over the tart dough. Use baking marbles, dry beans, or sugar to weight it down.
Place the tart tin on a baking sheet and blind bake it in the lower part of the oven for 15 minutes. After 15 minutes, carefully remove the parchment paper with the weights and place them in a heatproof bowl. Put the tart shell back into the oven for an additional 5 minutes to bake.
Step 3: Making the frangipane
For frangipane filling, with a hand mixer, cream the butter and sugar together. Add the egg and continue whipping until all combined. Add ground almonds, butter, and egg in a bowl and mix to make a creamy paste. Stir in the kirsch, cognac, or almond extract. Chill for at least 20 minutes.
Step 4: Pitting the cherries
Using a cherry pitter, remove the pits from the cherries. If you don’t have a cherry pitter, use a hairpin or bobby pin. Using the rounded curved part of the pin, pierce the cherry close to the stem, loop the pin around the pit, and pull it out.
Step 5: Assemble and bake the tart
Take the tart tin from the fridge, spread the almond paste onto the base of the pastry, and arrange the cherries in a single layer on top.
Bake for 20-25 minutes until puffed and golden.
Dust with powdered sugar before serving.
What goes well with the cherry frangipane tart
Tips and Wisdom from Cafe Osharak
More Recipes to Try From Cafe Osharak
If you try out this recipe, we would be delighted to hear from you. Share your thoughts in the comments below and let us know how it turned out for you. Your feedback is important to us, and we’re always excited to learn if you found the recipe delicious and straightforward to prepare. Additionally, if you have any creative variations or ideas to enhance the recipe, we welcome your suggestions. We appreciate your support and look forward to hearing from you!
More summer recipes.
Cherry Frangipane Tart
Ingredients
For the tart shell
- 200 gram flour all purpose
- 50 gram almond flour
- 1 tablespoon sugar
- 100 gram butter unsalted, diced
- 1 egg
For the frangipane :
- 150 gram sugar
- 150 gram butter softened
- 2 egg
- 150 gram almonds ground
- 2 tablespoon kirsch or cognac
- 500 gram cherries pitted
Instructions
Prepare the Dough:
- In a food processor, combine the all-purpose flour, almond flour, and sugar.200 gram flour, 50 gram almond flour, 1 tablespoon sugar
- Add the cold, cubed butter and pulse until the mixture resembles coarse sand.100 gram butter
- Add the beaten egg and gradually add about 2 tablespoons of water until the dough forms.1 egg
- Transfer the dough onto plastic wrap, shape it into a disc, wrap it tightly, and refrigerate for at least 20 minutes.
Roll Out the Dough:
- Preheat your oven to 350°F (180°C).
- Place the chilled dough on lightly floured parchment paper and roll it out into a circle.
- Using a rolling pin, carefully lift the dough and drape it into a 23 cm (9 inch) tart tin with a removable bottom. Avoid stretching the dough; instead, gently ease it down.
- Press the dough into the sides and bottom of the tin, trimming any excess. Create a ruffled edge by pressing the dough along the top of the tin.
- Prick the bottom and sides of the dough with a fork, then place the tart tin in the fridge for an additional 20-30 minutes.
- Crumple a sheet of parchment paper and place it over the chilled dough. Fill the tart with baking weights, dried beans, or sugar.
Blind Bake the Tart Shell:
- Set the tart tin on a baking sheet and place it in the lower part of the oven. Blind bake for 15 minutes.
- Carefully remove the parchment paper and weights, then return the tart shell to the oven for another 5 minutes to finish baking.
Prepare the Frangipane Filling:
- In a bowl, use a hand mixer to cream the butter and sugar together.150 gram sugar, 150 gram butter
- Add the egg and continue mixing until fully combined.2 egg
- Stir in the almond flour, followed by your choice of kirsch, cognac, or almond extract, until a creamy paste forms.150 gram almonds, 2 tablespoon kirsch or cognac
- Chill the frangipane filling for at least 20 minutes.
Pit the Cherries:
- Use a cherry pitter to remove the pits from the cherries.500 gram cherries
Assemble and Bake the Tart:
- Spread the chilled frangipane filling over the base of the tart shell.
- Arrange the pitted cherries in a single layer on top.
- Bake for 25 minutes, or until the tart is puffed and golden.
- Let the tart cool slightly, then dust with powdered sugar before serving.
Love this recipe. Great with the fresh cherries and the tart crust has a different feel to it with the almond based flour.