Sour Cherry Frangipane Tart
Delight your senses with this exquisite Sour Cherry Frangipane Tart, a perfect balance of buttery crust, rich almond filling, and tangy bursts of sour cherries. Ideal for showcasing fresh or frozen cherries, this dessert begins with a flaky, homemade tart shell that’s blind-baked to golden perfection. The velvety frangipane filling, infused with almond and vanilla extracts, envelopes the vibrant cherries as they bake into a luscious topping. A finishing touch of glossy apricot jam glaze elevates the tart with a beautiful sheen and subtle sweetness. Impress guests at your next gathering with this show-stopping treat that’s equal parts elegant and flavorful, perfect for dessert tables or afternoon tea. Searching for recipes with sour cherries or almond desserts? This one’s an absolute must-try!
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Ingredients
- 240 grams All-purpose flour
- 150 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 2 tablespoons Ice water
- 300 grams Sour cherries (pitted, fresh or frozen)
- 120 grams Ground almonds
- 100 grams Powdered sugar
- 100 grams Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 2 tablespoons Apricot jam (for glazing)
Directions
Step 1
Prepare the tart crust: In a large bowl, mix the all-purpose flour, granulated sugar, and a pinch of salt. Add the cold cubed butter and use a pastry cutter or your fingertips to rub the butter into the flour until it resembles coarse crumbs.
Step 2
Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Step 3
Preheat your oven to 375°F (190°C). Remove the dough from the refrigerator and roll it out on a floured surface to fit a 9-inch tart pan. Press the dough gently into the pan and trim any excess. Prick the base of the dough with a fork and chill for an additional 15 minutes.
Step 4
Blind bake the crust: Line the tart shell with parchment paper, fill with pie weights or dry beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Set aside to cool slightly.
Step 5
Prepare the frangipane: In a bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the eggs one at a time, then stir in the ground almonds, almond extract, and vanilla extract until smooth.
Step 6
Spread the frangipane evenly over the cooled tart crust. Arrange the sour cherries on top, pressing them slightly into the frangipane.
Step 7
Bake the tart: Place the tart in the preheated oven and bake for 35–40 minutes, or until the frangipane is golden and set.
Step 8
Prepare the glaze: Warm the apricot jam in a small saucepan over low heat or in the microwave until it becomes liquid. Using a pastry brush, gently glaze the top of the tart to give it a shiny finish.
Step 9
Allow the tart to cool to room temperature before serving. Slice and enjoy your Sour Cherry Frangipane Tart!
Nutrition Facts
| Serving size | (1228.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4331.9 |
| Total Fat 274.9g | 0% |
| Saturated Fat 136.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 917.8mg | 0% |
| Sodium 201.7mg | 0% |
| Total Carbohydrate 416.1g | 0% |
| Dietary Fiber 26.6g | 0% |
| Total Sugars 193.8g | |
| Protein 67.9g | 0% |
| Vitamin D 131.3IU | 0% |
| Calcium 515.4mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 1869.1mg | 0% |
Source of Calories