The Cherry and Almond Frangipane Tart is a classic French pastry that has been enjoyed for centuries. Frangipane, a rich almond filling, is a staple in French baking and is often paired with seasonal fruits like cherries. This tart is perfect for a special occasion or as a sweet treat to enjoy with a cup of tea.
Ingredients: For the pastry:
200g plain flour
100g cold unsalted butter, cubed
50g caster sugar
1 egg yolk
1-2 tbsp cold water
For the frangipane filling:
100g unsalted butter, softened
100g caster sugar
100g ground almonds
1 tbsp plain flour
1/2 tsp almond extract
200g fresh cherries, pitted
For the glaze:
1 tbsp apricot jam
1 tbsp water
Preheat the oven to 180°C/160°C fan/gas mark 4.
To make the pastry, place the flour and cubed butter into a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar, egg yolk and water, and pulse again until the mixture comes together in a ball.
Roll out the pastry on a floured surface and use to line a 23cm tart tin. Prick the base all over with a fork and chill in the fridge for 20 minutes.
While the pastry is chilling, make the frangipane filling. In a large bowl, beat together the softened butter and sugar until pale and creamy. Beat in the eggs, one at a time, then fold in the ground almonds, flour and almond extract.
Spread the frangipane filling evenly over the chilled pastry base. Arrange the pitted cherries on top, pressing them gently into the filling.
Bake the tart for 35-40 minutes, or until the filling is golden and set. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
To make the glaze, heat the apricot jam and water in a small saucepan until melted and smooth. Brush over the top of the cooled tart.
Serve the tart in slices with a dollop of whipped cream or vanilla ice cream, if desired.
Allergy concerns: This recipe contains nuts (almonds) and eggs. If you have a nut allergy or are vegan, you can substitute the ground almonds with ground sunflower seeds or pumpkin seeds, and use an egg replacer in place of the eggs.
Calories intake: Each slice of this Cherry and Almond Frangipane Tart is approximately 400-450 calories.
Healthy alternatives: To make this recipe healthier, you can use wholemeal flour instead of plain flour, and reduce the amount of sugar in the filling. You can also use fresh or frozen berries instead of cherries to increase the nutritional value of the tart.
Spicy level: This recipe is not spicy.
Kitchen equipment: To make this recipe, you will need a food processor, a tart tin, a rolling pin, and a wire rack for cooling.
Ingredients and equipment links:
Plain flour: https://www.amazon.com/King-Arthur-Flour-Unbleached-Purpose/dp/B07QV1KGLZ
Unsalted butter: https://www.amazon.com/Kerrygold-Pure-Irish-Butter-8/dp/B006K3RDPO
Caster sugar: https://www.amazon.com/Caster-S
Ground almonds: https://www.amazon.com/Bobs-Red-Mill-Almond-Flour/dp/B004VLVBQ2
Almond extract: https://www.amazon.com/McCormick-Almond-Extract-2oz/dp/B005DGMK0A
Fresh cherries: https://www.amazon.com/Fresh-Cherries-2-lbs/dp/B08D6GKTYJ
Apricot jam: https://www.amazon.com/Bonne-Maman-Apricot-Preserves-13/dp/B01N64FHKH
Tart tin: https://www.amazon.com/Fox-Run-44512-Removable-Bottom/dp/B0000VLYKM
Rolling pin: https://www.amazon.com/JK-Adams-Maple-French-Rolling/dp/B01D5ZPL86
Wire rack: https://www.amazon.com/Wilton-Excelle-Elite-Cooling-16/dp/B002HJ35ZQ
Enjoy your Cherry and Almond Frangipane Tart!