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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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
Spread the frangipane evenly over the cooled tart crust. Arrange the sour cherries on top, pressing them slightly into the frangipane.
Bake the tart: Place the tart in the preheated oven and bake for 35–40 minutes, or until the frangipane is golden and set.
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.
Allow the tart to cool to room temperature before serving. Slice and enjoy your Sour Cherry Frangipane Tart!
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 24.6 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 228 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
