If you love desserts that combine a nutty richness with bright, tangy fruit, you are in for a real treat with this Sour Cherry Frangipane Tart Recipe. This beautiful tart features a buttery, crumbly crust layered with a luscious almond frangipane filling, all topped with juicy sour cherries that burst with flavor. It’s the perfect balance of textures and tastes, evocative of a cozy French patisserie but simple enough to make at home. Whether you’re baking for a special occasion or just because, this tart will wow everyone who takes a bite.
Ingredients You’ll Need
The beauty of this tart lies in its straightforward ingredients. Each one plays a key role in building up the layers of flavor and texture—from the flaky, sweet crust to the creamy almond filling and the vibrant cherry topping.
- All-purpose flour for the crust: Provides the perfect base texture for a tender and crumbly tart shell.
- Powdered sugar: Sweetens the dough delicately without altering its structure.
- Unsalted butter: Cold for the crust to create flakiness; softened for the frangipane for creamy smoothness.
- Salt: Enhances all the flavors and balances the sweetness.
- Cold water: Just enough to bring the crust dough together without making it tough.
- Granulated sugar: Sweetens and lightens the frangipane filling.
- Almond flour: Gives the filling its signature nutty taste and moist texture.
- Eggs: Bind the filling ingredients and help it set with a soft, custardy feel.
- Almond extract: Boosts the almond flavor in the frangipane filling beautifully.
- Sour cherries: The star topping, bringing bright tartness and juicy bursts of flavor, fresh or well-drained jarred.
- Coarse sugar or sliced almonds (optional): Adds an extra crunchy texture and a lovely finish on top.
How to Make Sour Cherry Frangipane Tart Recipe
Step 1: Prepare the Tart Crust
Start by mixing the flour, powdered sugar, and salt in a bowl. Then cut in the cold butter cubes with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Add cold water sparingly, one tablespoon at a time, just until the dough holds together when pressed. Shape into a disc, wrap it, and chill for half an hour. This chilling is essential for a tender yet firm crust.
Step 2: Blind Bake the Crust
Preheat your oven to 375°F (190°C). Roll the dough out on a lightly floured surface and press it evenly into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork to prevent bubbles, then line it with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for 5 more until the crust is lightly golden. This pre-baking ensures a crisp base that won’t get soggy from the filling.
Step 3: Make the Frangipane Filling
While the crust bakes, cream together softened butter and granulated sugar until fluffy and pale. Add the almond flour, eggs, almond extract, and a touch of all-purpose flour, mixing until smooth and creamy. This filling is where the magic happens—its rich almond flavor pairs so well with the sour cherries.
Step 4: Assemble the Tart
Spread the prepared frangipane evenly over the warm crust. Arrange the sour cherries gently on top, pressing them slightly into the filling. If you like, sprinkle with coarse sugar or sliced almonds for an extra crunch and pretty finish.
Step 5: Bake Until Golden
Bake the assembled tart for 30 to 35 minutes or until the filling is puffed up and golden brown. Allow it to cool completely before removing from the pan—this helps the filling set properly so every slice holds together beautifully.
How to Serve Sour Cherry Frangipane Tart Recipe
Garnishes
A simple dusting of powdered sugar can highlight the rustic beauty of the tart, but a dollop of freshly whipped cream or a spoonful of vanilla ice cream next to each slice elevates it to an indulgent dessert. For an extra touch, toasted almond slivers add crunch and emphasize the nutty depth.
Side Dishes
This tart shines on its own but pairs wonderfully with a light, fresh salad like arugula with a citrus vinaigrette if serving as part of a larger meal. A cup of hot tea or coffee complements the almond and cherry flavors perfectly for a relaxing afternoon treat.
Creative Ways to Present
If you want to impress, try arranging individual mini tarts instead of one large tart for guests. Another idea is to drizzle a little warmed dark chocolate over the cooled tart slices for a rich, glossy finish that tastes decadent. You could also brush a thin layer of apricot jam on top for extra shine and sweetness.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your tart tightly and refrigerate. It keeps beautifully for up to three days. The flavors actually mellow and deepen after resting, which makes leftovers just as delightful as fresh.
Freezing
You can freeze the entire tart or individual slices by wrapping them well in plastic and foil. Frozen tart lasts up to two months. Just thaw overnight in the fridge before serving to preserve texture and flavor.
Reheating
To bring back the fresh-baked warmth, reheat slices gently in a low oven (about 300°F/150°C) for 5 to 10 minutes. Avoid microwaving if possible to prevent the crust from becoming soggy.
FAQs
Can I use frozen sour cherries instead of fresh or jarred?
Absolutely! Just make sure to thaw and drain them well to avoid extra moisture that could make the tart soggy.
Is almond flour the same as ground almonds for the frangipane?
Yes, almond flour and ground almonds can be used interchangeably here, but almond flour is usually finer and creates a smoother filling.
Can I make the crust and frangipane ahead of time?
Yes, you can prepare the crust dough and the frangipane filling separately a day ahead, storing each covered in the fridge.
What can I substitute for almond extract if I’m allergic?
Vanilla extract is a good alternative, though it will change the flavor profile slightly. You might also leave it out entirely.
How do I prevent the crust from getting soggy with the filling?
Blind baking the crust as described is key, as it creates a sturdy barrier to moisture. Also, make sure cherries are well-drained.
Final Thoughts
This Sour Cherry Frangipane Tart Recipe is one of those proud baking moments that feel both special and achievable. It’s perfect for sharing with loved ones or treating yourself after a long day. With its beautiful balance of buttery crust, nutty filling, and vibrant cherries, it’s destined to become a favorite you’ll revisit again and again. Give it a try and watch it disappear at your next get-together!
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Sour Cherry Frangipane Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
This Sour Cherry Frangipane Tart is a delightful French-inspired dessert featuring a buttery tart crust filled with a rich almond frangipane and topped with tangy sour cherries. Perfectly balanced between sweet and tart, this elegant tart offers a crisp, golden base with a light, fluffy almond filling and juicy cherries, making it an ideal treat for summer or any special occasion.
Ingredients
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1–2 tablespoons cold water
For the Frangipane Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 2 large eggs
- 1/2 teaspoon almond extract
- 1 tablespoon all-purpose flour
For the Topping:
- 1 1/2 cups sour cherries, pitted (fresh or jarred and drained)
- 1 tablespoon coarse sugar or sliced almonds (optional for garnish)
Instructions
- Prepare the Tart Crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the cold unsalted butter cubes using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing gently until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
- Preheat and Bake Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan, prick the base with a fork to prevent bubbling, then line it with parchment paper and pie weights. Bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until the crust is lightly golden.
- Make the Frangipane Filling: In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the almond flour, eggs, almond extract, and the tablespoon of all-purpose flour until the mixture is smooth and well combined.
- Assemble the Tart: Spread the frangipane mixture evenly over the pre-baked tart crust. Gently press the pitted sour cherries into the frangipane layer. Optionally, sprinkle the top with coarse sugar or sliced almonds for added texture and flavor.
- Bake the Tart: Return the tart to the oven and bake at 375°F (190°C) for 30–35 minutes, or until the frangipane filling is puffed up and golden brown.
- Cool and Serve: Remove the tart from the oven and allow it to cool completely in the pan to set. Once cooled, carefully remove from the tart pan and serve as is or with a dollop of whipped cream for extra indulgence.
Notes
- Jarred sour cherries can be used if fresh ones are unavailable, but ensure they are well drained before adding to avoid excess moisture.
- This tart can be stored refrigerated for up to 3 days and still maintain its flavor and texture.
- For a more pronounced almond flavor, brush the chilled crust with amaretto before spreading the frangipane filling.
