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.
Ingredients
Scale
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)
Instructions
- Preheat the oven: Set your oven to 375°F to ensure it is ready for baking the tart crust and filling.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
