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
Scale
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.
