Description
This Sour Cherry Frangipane Tart features a buttery, crumbly tart shell filled with a rich almond frangipane and topped with tart, juicy sour cherries. The combination of textures and flavors makes it a perfect dessert to enjoy for any special occasion or as a delightful treat with tea.
Ingredients
Scale
Pastry
- 225g plain flour, plus extra for dusting
- 2 tablespoons icing sugar
- 115g unsalted butter, cold and cubed
- 1 medium free-range egg yolk
- 2-3 tablespoons iced water
Frangipane Filling
- 150g ground almonds
- 100g unsalted butter, softened
- 100g caster sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 1 tablespoon plain flour
- 1 tablespoon amaretto (optional)
Cherry Topping
- 250g sour cherries (fresh or frozen, pitted)
- 2 tablespoons caster sugar
- 1 tablespoon cornflour
- 1 tablespoon water
Instructions
- Prepare the Pastry: Sift the plain flour and icing sugar into a large bowl. Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs.
- Bring Dough Together: Add the egg yolk and gradually mix in the iced water, starting with 2 tablespoons and adding more if needed, until the dough just comes together without being sticky.
- Chill the Pastry: Shape the dough into a ball, wrap it in cling film, and chill in the refrigerator for 30 minutes to firm up.
- Preheat Oven: Preheat your oven to 180ºC (350ºF, gas mark 4) to prepare for baking the tart shell.
- Make Frangipane Filling: In a bowl, beat the softened butter and caster sugar together until the mixture is light and fluffy. Then add ground almonds, eggs one at a time, vanilla extract, and flour; mix until fully combined. Optionally, stir in amaretto for enhanced almond flavor.
- Roll Out Pastry: On a floured surface, roll out the chilled pastry to fit a 23cm tart tin. Carefully line the tin with the pastry, pressing it into the edges. Trim any excess pastry from the edges and chill the lined tart tin again for 10 minutes.
- Blind Bake Tart Shell: Line the pastry with baking paper and fill with baking beans or rice to weigh it down. Blind bake in the preheated oven for 15 minutes. Remove the baking paper and beans then bake for another 5 minutes or until the pastry is lightly golden and cooked through.
- Fill Tart Shell: Spread the prepared frangipane filling evenly into the baked tart shell, smoothing the top with a spatula.
- Prepare Cherry Topping: In a small bowl, combine the pitted sour cherries with caster sugar, cornflour, and water. Toss to coat the cherries evenly.
- Add Cherry Topping: Spoon the cherry mixture evenly over the frangipane filling in the tart shell.
- Bake Tart: Return the tart to the oven and bake for 25-30 minutes, or until the frangipane is golden and set, and the cherries are bubbling slightly.
- Cool Tart: Remove the tart from the oven and place it on a wire rack to cool completely before serving.
- Serve: Slice the cooled tart and serve as is, or optionally dust with icing sugar, or serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Ensure the butter for the pastry is cold to get a crumbly texture.
- Blind baking the tart shell prevents it from becoming soggy once the frangipane and cherries are added.
- If using frozen cherries, thaw and drain any excess liquid before tossing with sugar and cornflour.
- Amaretto is optional but adds a lovely depth of almond flavor.
- This tart is best served the same day, but can be refrigerated for up to 2 days.
- To re-crisp the pastry after refrigeration, briefly warm the tart in the oven before serving.
