If you’ve been searching for a dessert that perfectly balances nutty richness and fruity brightness, then this Sour Cherry Frangipane Tart Recipe is exactly what you need. Imagine tender, buttery pastry cradling a luxuriously smooth almond frangipane filling, all crowned with juicy, tart sour cherries that burst with flavor in every bite. It’s a delightful blend of textures and tastes that feels both sophisticated and deeply comforting, making it an instant favorite for gatherings or a special treat at home.
Ingredients You’ll Need
Getting this tart just right is all about using simple, quality ingredients that each play a vital role in the final masterpiece. From the crisp, buttery pastry to the creamy almond filling and vibrant cherries, every component adds its own magic.
- 225g plain flour: This forms the base of the pastry, providing structure and tenderness.
- 2 tablespoons icing sugar: Adds subtle sweetness and a delicate crumb to the crust.
- 115g unsalted butter, cold and cubed: Essential for that flaky, melt-in-your-mouth pastry texture.
- 1 medium free-range egg yolk: Binds the dough together and enriches the flavor.
- 2-3 tablespoons iced water: Helps bring the pastry dough together without warming the butter.
- 150g ground almonds: The star ingredient for frangipane, giving it that characteristic nutty, moist richness.
- 100g unsalted butter, softened: Creamy base for the frangipane filling that balances the almonds perfectly.
- 100g caster sugar: Sweetens the filling delicately, enhancing the almond flavor.
- 2 medium eggs: Provide lift and a silky texture in the frangipane.
- 1 teaspoon vanilla extract: Adds warm, aromatic depth to the filling.
- 1 tablespoon plain flour: Stabilizes the filling so it sets beautifully.
- 1 tablespoon amaretto (optional): Introduces an extra layer of almond-tinged sophistication.
- 250g sour cherries (fresh or frozen, pitted): Bright and tart topping that complements the creamy filling.
- 2 tablespoons caster sugar: Sweetens the cherries just enough to balance their natural tartness.
- 1 tablespoon cornflour: Helps thicken the cherry topping for a glossy finish.
- 1 tablespoon water: Joins with cornflour to create a smooth cherry glaze.
How to Make Sour Cherry Frangipane Tart Recipe
Step 1: Prepare the Pastry
Start by sifting the flour and icing sugar together in a large bowl to ensure a light, even crust. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. This is the secret to creating a beautifully crumbly and flaky pastry base.
Step 2: Form the Dough
Mix in the egg yolk, then slowly add iced water tablespoon by tablespoon until the dough just comes together. Be careful not to overwork it—over-kneading will make the crust tough. Shape the dough into a ball, wrap it tightly in clingfilm, and chill in the fridge for 30 minutes to rest and firm up.
Step 3: Prepare the Frangipane Filling
While the dough chills, preheat your oven to 180ºC (350ºF). Beat together the softened butter and caster sugar until pale and fluffy, then mix in the ground almonds. Add the eggs one at a time, blending fully between each addition. Stir in vanilla extract, flour, and if you like, a tablespoon of amaretto to intensify the almond flavor. Your frangipane filling is ready!
Step 4: Roll Out and Blind Bake the Pastry
On a lightly floured surface, roll out the chilled pastry to fit a 23cm tart tin. Carefully line the tin, pressing the dough gently into the corners and sides. Trim any excess pastry, then chill for another 10 minutes so it firms up again—this step prevents shrinking during baking. Line the pastry with baking paper and fill it with baking beans or rice to blind bake. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until golden and crisp.
Step 5: Assemble the Tart
Spoon the creamy frangipane filling into the baked tart shell, smoothing the top evenly. In a small bowl, toss the pitted sour cherries with the sugar, cornflour, and water to create a glossy topping. Spoon this cherry mixture evenly over the frangipane.
Step 6: Final Bake
Bake the tart for 25 to 30 minutes, or until the frangipane is puffed and golden with the cherry topping bubbling gently. Remove the tart from the oven and let it cool completely on a wire rack—this waiting is oh-so-worth it for clean slices and full flavor development.
How to Serve Sour Cherry Frangipane Tart Recipe
Garnishes
A simple dusting of icing sugar adds a delicate elegance to your tart, while a dollop of freshly whipped cream or a scoop of vanilla ice cream introduces a creamy complement to every bite. A few toasted almond flakes sprinkled on top can add a lovely crunch and boost the almond aroma even more.
Side Dishes
This tart shines as a dessert on its own but pairs beautifully with a cup of rich coffee or a glass of dessert wine. If you want a light finish to your meal, a fresh green salad with citrus dressing offers a refreshing contrast to the richness of the tart.
Creative Ways to Present
For a stunning presentation, serve individual slices on pretty plates with a drizzle of warm cherry sauce or amaretto syrup. You could also serve mini versions of this Sour Cherry Frangipane Tart Recipe in small tartlet tins for a party — perfect bite-sized delights that look impressive and taste heavenly.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your tart covered lightly with foil or plastic wrap and store it in the fridge. It will stay fresh and moist for up to three days, perfect for enjoying later or sharing with friends.
Freezing
If you want to make this tart in advance, it freezes beautifully. Wrap it tightly in clingfilm and then foil to protect against freezer burn. Freeze for up to a month. To enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat slices gently in a low oven (around 160ºC/320ºF) for 10–15 minutes or until warmed through. This keeps the crust crisp and the filling soft, restoring that fresh-baked feel.
FAQs
Can I use frozen sour cherries for this tart?
Absolutely! Frozen sour cherries work perfectly and are often more accessible. Just make sure to thaw and drain them well before tossing with sugar and cornflour to avoid excess moisture.
What’s the purpose of blind baking the tart shell?
Blind baking sets the pastry’s shape and prevents it from becoming soggy once the moist frangipane and cherries are added. It ensures a crisp, golden crust every time.
Is amaretto necessary in the frangipane filling?
Amaretto is optional but highly recommended if you’re a fan of almond flavors. It enhances the nutty profile, adding a subtle boozy depth that’s irresistible.
Can I make the pastry and filling ahead of time separately?
Yes! You can prepare and chill the pastry dough a day ahead, and the frangipane filling can be mixed up to 24 hours in advance, kept refrigerated in an airtight container until needed.
How do I know when the frangipane is perfectly baked?
The frangipane should be golden and set with a slight spring back when pressed lightly. The cherries on top will be bubbly and glossy. If the filling jiggles excessively, it needs a few more minutes in the oven.
Final Thoughts
There’s something truly special about crafting and sharing this Sour Cherry Frangipane Tart Recipe. Its combination of buttery pastry, nutty almond cream, and vibrant cherries creates a dessert that feels both sophisticated and soul-soothing. It’s wonderful for celebrations or a cozy family treat. Give it a try — I promise it will become one of your favorite go-to recipes for impressing guests and delighting yourself!
Print
Sour Cherry Frangipane Tart Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: European
Description
This Sour Cherry Frangipane Tart combines a buttery, crisp pastry shell filled with a rich, almond-flavored frangipane and topped with juicy, sweet-tart sour cherries. Perfectly baked to golden perfection, this dessert offers a delightful balance of textures and flavors. Serve it as a stunning centerpiece for any gathering or enjoy a slice with a dollop of whipped cream or vanilla ice cream for an indulgent treat.
Ingredients
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)
Cherry 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, cubed butter and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs.
- Bind the Dough: Add the egg yolk and gradually mix in iced water, a tablespoon at a time, until the dough just comes together without being sticky.
- Chill the Dough: Shape the dough into a ball, wrap it tightly in clingfilm, and refrigerate for 30 minutes to firm up.
- Preheat Oven: Set your oven to 180ºC (350ºF, gas mark 4) to get ready for baking.
- Make the Frangipane Filling: Beat the softened butter and caster sugar together until the mixture becomes light and fluffy, then fold in the ground almonds, eggs, vanilla extract, and flour until fully combined. Optionally, stir in the amaretto for enhanced almond flavor.
- Roll Out the Pastry: On a lightly floured surface, roll out the chilled pastry to fit a 23cm tart tin. Carefully line the tin, pressing the pastry into the edges and trimming any excess. Chill again for 10 minutes to prevent shrinking during baking.
- Blind Bake the Tart Shell: Line the pastry with baking paper and fill with baking beans or rice to weigh it down. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until the case is lightly golden and fully set.
- Fill the Tart Shell: Spread the prepared frangipane filling evenly over the baked tart base, smoothing the top with a spatula.
- Prepare Cherry Topping: In a small bowl, toss the pitted sour cherries with caster sugar, cornflour, and water until the cherries are coated and the mixture is slightly thickened.
- Add Cherry Mixture: Spoon the cherry topping evenly over the frangipane layer in the tart shell.
- Bake the Tart: Place the tart in the preheated oven and bake for 25-30 minutes, or until the frangipane is golden and set, and the cherry topping is bubbly.
- Cool the Tart: Remove the tart from the oven and transfer to a wire rack. Allow it to cool completely to room temperature before serving.
- Serve: Once cooled, slice the tart and serve plain or with a dusting of icing sugar. Optionally, offer whipped cream or a scoop of vanilla ice cream alongside for added indulgence.
Notes
- Use frozen cherries if fresh are not in season, just thaw and drain excess juice.
- If you prefer a nut-free dessert, substitute the frangipane with a simple custard filling.
- Blind baking prevents the pastry from becoming soggy once the filling is added.
- Amaretto is optional but adds a lovely almond depth to the filling.
- Ensure the dough is chilled well to make rolling easier and to avoid shrinkage during baking.
- Store leftovers covered in the refrigerator for up to 3 days; best enjoyed the same day for crispness.
