Sour Cherry Frangipane Tart Recipe

The delightful balance between nutty sweetness and tart juiciness makes this Sour Cherry Frangipane Tart Recipe a real showstopper. Imagine biting into a crisp, buttery pastry shell filled with luscious almond frangipane and topped with vibrant, tangy sour cherries that burst with flavor. It’s a dessert that feels both rustic and refined, perfect for sharing with friends or treating yourself on a cozy afternoon. Once you try this Sour Cherry Frangipane Tart Recipe, it will surely become a cherished favorite in your baking repertoire.

Ingredients You’ll Need

Every ingredient in this recipe plays a key role in creating the perfect harmony of flavors and textures. From the crisp pastry base to the creamy almond filling and the bright cherry topping, each component is simple yet indispensable.

• 225g plain flour: The foundation of a tender tart crust that holds everything together beautifully.
• 2 tablespoons icing sugar: Adds just a hint of sweetness to enhance the dough’s flavor.
• 115g unsalted butter, cold and cubed: Essential for flakiness and richness in the pastry.
• 1 medium free-range egg yolk: Helps bind the dough for a smooth, workable texture.
• 2-3 tablespoons iced water: Used sparingly to bring the dough together without making it tough.
• 150g ground almonds: Brings a lovely nutty depth to the frangipane filling.
• 100g unsalted butter, softened: Creates the creamy base for the frangipane’s soft, luscious texture.
• 100g caster sugar: Sweetens both the filling and cherry topping to perfection.
• 2 medium eggs: Give structure and silkiness to the frangipane.
• 1 teaspoon vanilla extract: Adds warmth and enhances the almond flavor.
• 1 tablespoon plain flour: Stabilizes the frangipane for a flawless bake.
• 1 tablespoon amaretto (optional): For a subtle almond kick that elevates the filling beautifully.
• 250g sour cherries (fresh or frozen, pitted): The star topping, providing a burst of tartness and color.
• 2 tablespoons caster sugar: Sweetens the cherries just enough to balance their natural tang.
• 1 tablespoon cornflour: Thickens the cherry topping into a glossy finish.
• 1 tablespoon water: Helps dissolve the cornflour and integrate the cherry topping smoothly.

How to Make Sour Cherry Frangipane Tart Recipe

Step 1: Prepare the Pastry

Start by sifting the plain flour and icing sugar into a large bowl to ensure your pastry is light and free of lumps. Add the cold, cubed butter and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs; this step is crucial for creating a delicately flaky texture.

Step 2: Bring the Dough Together

Add the egg yolk to the mixture and gradually incorporate the iced water, a little at a time, stirring gently until the dough just comes together. Be careful not to overwork it, or you’ll risk a tough crust. Once formed, shape the dough into a smooth ball.

Step 3: Chill the Pastry

Wrap the dough ball tightly in clingfilm and pop it in the fridge for 30 minutes. This chill time allows the butter to firm up again, making it easier to roll out and helping the pastry keep its shape while baking.

Step 4: Preheat and Prepare Filling

While the pastry chills, preheat your oven to 180ºC (350ºF) or gas mark 4. This step ensures your oven is ready for the blind baking and final bake. Meanwhile, begin making the frangipane filling by beating together softened butter and caster sugar until light and fluffy.

Step 5: Mix the Frangipane

Add the ground almonds to the creamed butter and sugar, then beat in the eggs one by one. Stir in the vanilla extract, plain flour, and, if you’re feeling adventurous, a splash of amaretto for an extra almond punch. Mix everything until you have a silky, fully combined batter.

Step 6: Roll Out the Pastry

On a lightly floured surface, roll out your chilled pastry to fit a 23cm tart tin. Carefully line the tin, pressing the dough into the edges and trimming any excess. Place the tart shell back into the fridge to chill for another 10 minutes; this helps prevent shrinkage during baking.

Step 7: Blind Bake the Tart Shell

Line the pastry with baking paper and fill it with baking beans or rice to weigh it down. Bake for 15 minutes to set the base, then remove the paper and beans and bake for a further 5 minutes until the pastry is golden and crisp. This crucial step guarantees your base stays crisp once filled.

Step 8: Fill and Top the Tart

Spread the almond frangipane evenly over your baked tart shell, smoothing the surface with the back of a spoon. In a small bowl, toss the pitted sour cherries with caster sugar, cornflour, and water until combined. Spoon the cherry mixture evenly over the frangipane, letting those cherries shine.

Step 9: Bake to Perfection

Return the tart to the oven and bake for 25 to 30 minutes, or until the frangipane is golden, firm, and set. You’ll know it’s done when the almond filling has puffed slightly and the cherries look glossy and slightly softened.

Step 10: Cool and Serve

Remove the tart from the oven and transfer it to a wire rack to cool completely. This helps the flavors develop and the filling to fully set, making slicing neat and beautiful.

How to Serve Sour Cherry Frangipane Tart Recipe

Garnishes

Adding a dusting of icing sugar right before serving adds a delicate touch of sweetness and makes the tart look irresistible. A dollop of softly whipped cream or a scoop of velvety vanilla ice cream can provide a luscious contrast that complements the tart cherries perfectly.

Side Dishes

Keep it light alongside your tart with a simple salad of mixed greens dressed with a citrus vinaigrette to balance the sweetness. For a cozy dessert spread, pair with a cup of strong coffee or a fragrant herbal tea, enhancing the almond and cherry notes in every bite.

Creative Ways to Present

For an extra festive flair, arrange fresh mint leaves or edible flowers on top before serving. You can also serve individual slices on pretty plates drizzled with a raspberry coulis or warm chocolate sauce to wow your guests visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

Store any leftover tart in an airtight container at room temperature for up to 2 days. The flavors will mellow nicely, but the pastry is best enjoyed fresh or within this short window to keep its crisp texture.

Freezing

This tart freezes well if you want to prepare in advance. Wrap the whole tart tightly in clingfilm and then in foil before freezing for up to 1 month. Thaw overnight in the fridge before serving, and refresh in a warm oven for 5-10 minutes to bring back that just-baked charm.

Reheating

Reheat slices gently in a preheated oven at 160ºC (320ºF) for 5-7 minutes to warm through without compromising the pastry’s texture. Avoid microwaving, as it can make the crust soggy.

FAQs

Can I use frozen sour cherries for this recipe?

Absolutely! Frozen sour cherries work wonderfully and are a fantastic substitute when fresh ones aren’t in season. Just make sure they’re fully thawed and drained of excess juice before tossing with sugar and cornflour.

What can I substitute for amaretto if I don’t have it?

If you don’t have amaretto, you can simply leave it out. The frangipane will still be rich and flavorful. Alternatively, a teaspoon of almond extract offers a similar flavor boost without the alcohol.

Can I make this tart gluten-free?

Yes, by swapping the plain flour in the pastry and filling for a gluten-free flour blend, you can make this tart gluten-free. Just ensure your blend contains xanthan gum or similar to help with structure.

How do I prevent the pastry from shrinking?

Chilling the pastry before and after lining the tart tin is key, along with not stretching it while fitting. Also, blind baking with weights ensures the shell holds its shape during baking.

Can I prepare the frangipane filling in advance?

You can prepare the frangipane a few hours ahead and keep it covered in the fridge. Give it a quick stir before using. This makes assembling the tart quicker and easier when you’re ready to bake.

Final Thoughts

If you’re looking for a dessert that combines elegant flavors with homey comfort, you really can’t go wrong with this Sour Cherry Frangipane Tart Recipe. It’s rewarding to make, stunning to serve, and absolutely delicious to eat—trust me, it will make your kitchen smell incredible and your guests ask for seconds. Go ahead and give it a try—you might just find your new favorite tart!

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