Sour Cherry Frangipane Tart Recipe

This Sour Cherry Frangipane Tart is a showstopper dessert that’s equal parts stunning and delicious. With its buttery, crisp tart shell, luscious almond frangipane filling, and a crown of juicy, jewel-like sour cherries, every bite is a celebration of flavor and texture. Whether you’re planning a special occasion or simply treating yourself, this tart is the perfect way to highlight the tangy-sweet magic of sour cherries. Trust me, one slice and you’ll want to make this all summer long!

Ingredients You’ll Need

You might be surprised by how just a handful of ingredients can create such an elegant dessert. Each one plays a starring role in the Sour Cherry Frangipane Tart, from the rich almond flour in the filling to the vibrant cherries on top — together, they create something truly special.

• All-purpose flour: The foundation of a crisp, tender tart crust that holds everything together beautifully.
• Unsalted butter (cold and cubed for crust, softened for filling): Cold butter in the crust ensures flakiness, while softened butter in the filling creates a rich, creamy texture.
• Granulated sugar: Adds just the right amount of sweetness to both the crust and the frangipane filling.
• Salt: A pinch balances flavors and enhances both the sweetness and the almond notes.
• Egg yolk: Binds the crust, giving it a lovely golden color and tender bite.
• Ice water: Helps bring the crust dough together without overworking it, keeping it light.
• Almond flour: The secret to that signature nutty, moist frangipane layer.
• Large eggs: Create a velvety, set filling and add richness to the frangipane.
• Almond extract: Just a teaspoon brings out the best of the almond flavor—don’t skip it!
• All-purpose flour (for filling): Gives the frangipane a bit of structure so it bakes up perfectly.
• Sour cherries (fresh or frozen): Star of the show! Their tartness balances the sweet, nutty filling.
• Turbinado sugar (optional): A sprinkle on top gives a lovely crunch and sparkle.
• Powdered sugar (optional): For a pretty, bakery-style finish when serving.

How to Make Sour Cherry Frangipane Tart

Step 1: Prepare and Chill the Tart Crust

Let’s start with the foundation: the pastry crust. Combine your flour, sugar, and salt in a food processor or mixing bowl, then add cold, cubed butter. Pulse or cut in the butter until the mixture resembles coarse crumbs—think wet sand with a few pea-sized bits. Next, blend in the egg yolk and ice water, adding water just a tablespoon at a time until the dough comes together. Shape into a disk, wrap snugly in plastic, and let it rest in the fridge for about 30 minutes. This step not only keeps the crust tender but also makes it easier to roll out.

Step 2: Roll Out and Blind Bake the Crust

Once your dough has chilled, roll it out gently on a floured surface. Transfer it to a 9-inch tart pan with a removable bottom, pressing it into the corners and trimming the edges neatly. Prick the base with a fork to prevent bubbles, then line it with parchment and fill with pie weights or dried beans. Bake at 375°F for 15 minutes, then remove the weights and parchment and bake another 5 minutes until lightly golden. Set aside to cool slightly—your crust is now ready for its delicious filling!

Step 3: Mix Up the Frangipane

In a medium bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the almond extract for that irresistible aroma, then fold in the almond flour and a spoonful of regular flour. The result should be a smooth, thick batter that’s almost spoonable. Spread this evenly into your cooled tart crust, making sure to reach the edges.

Step 4: Add the Sour Cherries

Now for the star attraction! Arrange the pitted sour cherries on top of the frangipane, pressing them lightly into the filling so they nestle in but still peek through. If you love a little crunch, sprinkle the top with turbinado sugar—it adds a gorgeous caramelized finish. If your cherries are very juicy, blot them a bit first to prevent excess moisture.

Step 5: Bake and Cool

Slide your assembled Sour Cherry Frangipane Tart into the oven and bake for 30 to 35 minutes, or until the frangipane is puffed, golden, and just set in the center. The cherries will release a bit of juice, creating beautiful ruby puddles. Let the tart cool completely before removing from the pan. For a final touch, dust with powdered sugar just before slicing and serving.

How to Serve Sour Cherry Frangipane Tart

Garnishes

For a classic finish, a light snowfall of powdered sugar is all you need. If you want to elevate things, try a few toasted sliced almonds or a dollop of softly whipped cream alongside each slice. The contrast of cool cream and tangy cherries is pure magic.

Side Dishes

This tart shines on its own, but for a special brunch or dessert spread, pair it with a fresh fruit salad or a scoop of vanilla bean ice cream. A cup of strong coffee or a glass of chilled dessert wine makes the experience even more memorable.

Creative Ways to Present

Cut the Sour Cherry Frangipane Tart into elegant wedges and serve on colorful plates for a festive look. Or, go rustic and serve straight from the tart pan at the table for a cozy, family-style vibe. Mini tarts baked in small molds also make charming single-serve desserts for parties.

Make Ahead and Storage

Storing Leftovers

Store any leftover Sour Cherry Frangipane Tart in an airtight container or tightly wrapped in plastic wrap in the refrigerator. It will stay fresh and delicious for up to three days—perfect for those late-night dessert cravings or next-day coffee breaks.

Freezing

This tart freezes beautifully! Once completely cooled, wrap slices (or the whole tart) securely in plastic wrap and foil. Freeze for up to two months. Thaw overnight in the refrigerator before serving, and dust with fresh powdered sugar to revive its bakery-fresh look.

Reheating

For that just-baked taste, warm individual slices of the Sour Cherry Frangipane Tart in a 300°F oven for 8 to 10 minutes. This brings back the flakiness of the crust and the tenderness of the filling—almost like it’s straight from the oven.

FAQs

Can I use jarred or canned sour cherries instead of fresh?

Absolutely! Jarred or canned sour cherries work wonderfully in this tart—just be sure to drain them very well so you don’t end up with a soggy filling. You might also want to taste and adjust the sugar if your cherries are packed in syrup.

What if I only have sweet cherries?

You can substitute sweet cherries if sour ones are hard to find. To keep the balance right, reduce the sugar in the frangipane filling by a tablespoon or two, so the tart isn’t overly sweet.

Do I need a tart pan with a removable bottom?

While a tart pan with a removable bottom makes unmolding much easier (and gives those crisp, fluted edges), you can use a regular pie dish if needed. Just be sure to grease it well and serve the tart in the dish.

Can I make the crust ahead of time?

Definitely! Prepare and blind bake the crust a day in advance, then store it at room temperature, tightly wrapped. When you’re ready, whip up the frangipane, add the cherries, and bake as directed.

Is Sour Cherry Frangipane Tart gluten-free?

The frangipane filling is naturally gluten-free, but the crust uses regular flour. For a gluten-free version, swap the crust with your favorite gluten-free pastry recipe or ready-made option.

Final Thoughts

If you’re looking for a dessert that’s as beautiful as it is delicious, you can’t go wrong with this Sour Cherry Frangipane Tart. It’s a joy to bake and even more delightful to share. Give it a try, and I promise it’ll become a new favorite in your kitchen!

Sour Cherry Frangipane Tart Recipe

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4.7 from 23 reviews

• Author: admin
• Total Time: 1 hour 25 minutes
• Yield: 8 slices 1x
• Diet: Vegetarian

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Description

A delectable French-inspired sour cherry frangipane tart featuring a buttery tart crust filled with a rich almond frangipane and topped with juicy sour cherries. This elegant dessert blends nutty flavors with tart fruit, perfect for summer or any special occasion.

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Ingredients

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For the tart crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 egg yolk
• 2–3 tablespoons ice water

For the frangipane filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup almond flour
• 2 large eggs
• 1 teaspoon almond extract
• 1 tablespoon all-purpose flour

For the topping:

• 1 1/2 cups pitted sour cherries (fresh or frozen, thawed and drained)
• 1 tablespoon turbinado sugar (optional for sprinkling)
• Powdered sugar for serving (optional)

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Instructions

1. Preheat the oven: Set your oven to 375°F to ensure it is ready for baking the tart crust and filling.
2. Make the crust: In a food processor or mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and ice water one tablespoon at a time until the dough comes together. Shape into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
3. Prepare the tart shell: Roll out the chilled dough on a floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan, trim any excess, and prick the base with a fork. Line with parchment paper and fill with pie weights to prevent shrinkage during baking. Bake for 15 minutes, remove weights and parchment, then bake for an additional 5 minutes until the crust is lightly golden. Let it cool slightly.
4. Make the frangipane filling: In a bowl, beat the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Stir in almond extract, almond flour, and all-purpose flour until the mixture is smooth and homogenous.
5. Assemble the tart: Evenly spread the frangipane mixture into the cooled tart crust. Arrange the pitted sour cherries on top, pressing them lightly into the filling. Optionally, sprinkle turbinado sugar over the cherries for added texture and sweetness.
6. Bake the tart: Place the tart in the oven and bake for 30 to 35 minutes, or until the frangipane is puffed and has a golden color on top.
7. Cool and serve: Allow the tart to cool completely before dusting with powdered sugar, if desired. Slice into 8 pieces and serve.

Notes

• You can use jarred sour cherries, but be sure to drain them well to avoid excess moisture in the tart.
• If substituting sweet cherries for sour, reduce the sugar in the frangipane filling slightly to balance sweetness.
• This tart keeps well refrigerated for up to 3 days; cover it to maintain freshness.

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 slice
• Calories: 370
• Sugar: 20 g
• Sodium: 90 mg
• Fat: 24 g
• Saturated Fat: 11 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 95 mg