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

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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.