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Sour Cherry Frangipane Tart

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A delicious tart combining tangy cherries and the rich, nutty flavor of frangipane. Perfect for dessert, topped with creamy crème fraîche or natural yoghurt.

Ingredients

Scale
  • Sweet Shortcrust Pastry:
    • 250g unsalted butter (cold), plus extra for greasing
    • 500g plain flour, plus extra for dusting
    • 100g icing sugar
    • Zest of 1 orange
    • 2 large free-range eggs

    Cherry Jam:

    • 300g fresh cherries
    • 150g golden caster sugar
    • Juice of 1 orange (zested for pastry)
    • 2 bay leaves

    Frangipane:

    • 250g blanched almonds
    • 250g golden caster sugar
    • 250g unsalted butter (cold)
    • Seeds from 1 vanilla pod
    • 3 large free-range eggs
    • 1 tablespoon plain flour

    Topping:

    • 1 handful of cherries
    • 1 teaspoon balsamic vinegar
    • 1 tablespoon golden caster sugar
    • Crème fraîche or natural yoghurt, to serve

Instructions

  • Prepare the Pastry: In a food processor, combine cold butter, plain flour, icing sugar, and a pinch of salt. Grate in the orange zest and blitz until the mixture resembles breadcrumbs. Add the eggs and blend until the dough starts to form. Divide dough, wrap one piece in greaseproof paper, and chill in the fridge.
  • Make the Cherry Jam: Destone the cherries, place them in a pan over medium-high heat, and sprinkle with golden caster sugar. Add orange juice and mash with a potato masher. Cook until the mixture reaches a jam-like consistency, then discard bay leaves.
  • Prepare the Tart Case: Preheat the oven to 180°C/350°F. Grease a 25cm tart tin. Roll out chilled pastry on a floured surface, about ¾ cm thick. Transfer the dough to the tart tin and trim any excess. Prick the base with a fork. Bake blind for 10 minutes using greaseproof paper and baking beans, then remove the paper and beans.
  • Make the Frangipane: Blitz blanched almonds until fine. Add golden caster sugar, cold butter, and vanilla seeds, and blend until combined. Add eggs and flour, then blend again.
  • Assemble and Bake: Spread cherry jam over the tart base. Spoon frangipane mixture on top and spread evenly. Toss cherries with balsamic vinegar and sugar, then scatter them over the tart. Bake for 50 minutes until golden and set. Let cool before serving.
  • Serve: Serve with crème fraîche or natural yoghurt.

Notes

  • You can freeze the remaining pastry for later use.
  • Adjust the amount of sugar in the cherry jam if you prefer a sweeter or tangier taste.

Nutrition

Find it online: https://easyfoodflash.com/sour-cherry-frangipane-tart/