Classic Sweet Cherry Frangipane Tart

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Whenever you have extra fruit lingering in the kitchen, a classic almond frangipane tart is the ultimate go-to recipe. Today, I am making it with sweet cherries because I picked up a few too many bags this season. However, this recipe is wonderfully versatile. For instance, you can easily swap the cherries for sliced apples, juicy pears, fresh berries, or even canned stone fruits. Overall, it is a fantastic master recipe to keep in your back pocket!

Why You’ll Love This Master Recipe

Zero Soggy Bottoms: Par-baking the pâte sucrée shell creates a golden, crisp barrier that holds up beautifully against juicy fruits.

The Perfect Rise: Filling the tart shell to 60% capacity with frangipane allows the cream to puff gently around the fruit without overflowing.

One Recipe, Two Styles: Additionally, you can decorate it with an apricot glaze and pistachios for an elegant dessert, or bake it in a perforated ring with sliced almonds for a cozy morning treat.

What is True Frangipane?

In classic French patisserie, true frangipane is a mixture of two parts almond cream (crème d’amande) to one part pastry cream (crème pâtissière). However, for everyday home baking, a rich almond cream works exceptionally well on its own. Because it holds its structure under juicy fruits, it bakes into a soft, velvety center every time.

How to Make a Cherry Frangipane Tart

• Prep Time: 30 minutes
• Bake Time: 12–15 minutes (par-bake) + 25–30 minutes (final bake)
• Bake Temperature: 160°C (320°F)
• Yield: One 8-inch (20 cm) tart (or two 6-inch / 15 cm ring tarts)

Ingredients for Cherry Frangipane Tart

1. The Crust

• 1 shell Pâte Sucrée (chilled in pan)

2. Fruit Filling

• 250g–300g Fresh sweet cherries (pitted and halved)

3. Almond Frangipane Cream

• 100g Unsalted butter, softened to room temperature
• 100g Granulated or caster sugar
• 100g Almond flour (blanched)
• 100g Whole eggs (~2 large), room temperature
• 10g All-purpose flour (about 1 tbsp)
• 1.5g Fine sea salt (pinch)
• 1 tsp Pure vanilla extract
• ¼ tsp Pure almond extract
• (Optional) 1 tbsp Kirsch (cherry brandy) or dark rum
• (Optional) 50g Pastry cream (folded in at the end for traditional French texture)

4. Optional Finishes

• 100g Apricot jam + 5g–10g water (for glaze)
• Chopped pistachios or sliced almonds
• Powdered sugar for dusting
• Vanilla ice cream for serving

Instructions

Step 1: Par-Bake the Tart Shell

1. First, preheat your oven to 160°C (320°F).
2. Next, dock and chill your prepared 8-inch tart shell.
3. Finally, par-bake the empty shell for 12 to 15 minutes until light golden brown, then let it cool completely on a wire rack.

Step 2: Prepare the Frangipane

1. To start, cream the softened butter and sugar in a mixing bowl until pale and uniform. Avoid over-whipping so you do not trap excess air.
2. Next, incorporate the room-temperature eggs one at a time, whisking thoroughly after each addition to create a stable emulsion.
3. Afterward, stir in the vanilla extract, almond extract, and Kirsch if using.
4. Then, gently fold in the almond flour, all-purpose flour, and salt until smooth. (If using pastry cream, whisk it smooth first and fold it in now.)
5. Finally, transfer your completed frangipane into a piping bag..

Step 3: Assemble

1. Carefully pipe the frangipane into the cooled tart shell until it reaches roughly 60% capacity.
2. Next, smooth the top surface using a small offset spatula or scraper card.
3. After that, arrange the cherry halves cut-side down across the cream and press them very gently into the filling.
4. As a result, the cream and cherries together will fill about 70% of the tart’s height, which leaves plenty of room for expansion during baking.

Step 4: Bake

1. Bake at 160°C (320°F) for 25 to 30 minutes until the frangipane is set in the center and golden brown all over.
2. Once finished, transfer to a wire rack and cool completely.

Chef’s Finishing Touches

Depending on how you plan to serve your tart, choose one of these two styling options:

Style A: The Plated Dessert (8-Inch Fluted Tart)

• The Patisserie Glaze: In professional restaurant kitchens, pastry chefs often use concentrated commercial glazes like Matisse Apricot Glaze. Fortunately, you can easily replicate this effect at home. First, heat 100g of apricot jam with 5g to 10g of water (5–10% by weight) in a small saucepan until bubbling. Then, pass the mixture through a fine-mesh strainer to remove pulp. Finally, brush the warm glaze over the tart for a glossy mirror shine.
• The Garnish: Additionally, sprinkle chopped pistachios over the top for extra crunch and color. Dust the fluted edge with powdered sugar once cool.
• To Serve: For the best experience, pair a warm slice with a scoop of vanilla bean ice cream.

Style B: The Rustic Coffee Bake (6-Inch Perforated Ring)

The Topping: If you choose to use a perforated tart ring for straight modern edges, scatter a handful of raw sliced almonds directly over the frangipane right before baking.

The Bake: Because the almonds toast directly into the setting cream during baking, you can completely skip the post-bake glaze and powdered sugar. In the end, you get a cozy rustic tart that pairs wonderfully with morning coffee.