Sweet Cherry Frangipane Tart
A classic French fruit tart featuring a crisp, par-baked pâte sucrée shell filled with rich almond frangipane cream and fresh sweet cherries. Versatile, elegant, and perfect for utilizing seasonal fruit.
Servings: 8 people
Calories: 340kcal
Equipment
- 8-inch fluted tart pan with removable bottom
Ingredients
- 1 shell Pâte Sucrée (chilled in pan, unbaked)
- 250–300 g fresh sweet cherries (pitted and halved)
Almond Frangipane Cream
- 100 g unsalted butter (softened to room temperature)
- 100 g granulated sugar (or caster sugar)
- 100 g almond flour (blanched)
- 100 g whole eggs (~2 large, room temperature)
- 10 g all-purpose flour
- 1.5 g fine sea salt (pinch)
- 1 tsp vanilla extract
- ¼ tsp pure almond extract
- 1 tbsp Kirsch or dark rum (optional)
Finishing & Decorating (Plated Style)
- 100 g apricot jam
- 15 g chopped pistachios
- 1 tbsp powdered sugar (for dusting)
- Vanilla bean ice cream (for serving)
Finishing & Decorating (Rustic Coffee Bake Style)
- 25 g raw sliced almonds
Instructions
Par-Baking the Tart Shell
- Preheat your oven to 160°C (320°F).
- Dock and chill your prepared 8-inch tart shell.
- Par-bake the shell empty for 12 to 15 minutes until light golden brown. Remove from the oven and let it cool completely.
Making the Frangipane
- Cream the softened butter and sugar together in a mixing bowl until pale and uniform. Avoid over-whipping to prevent trapping excess air.
- Add the room-temperature eggs one at a time, whisking thoroughly after each to create a stable emulsion. Stir in the vanilla extract, almond extract, and Kirsch (if using).
- Fold in the almond flour, all-purpose flour, and salt until completely combined. (If using pastry cream, whisk it until smooth and fold it in now.)
- Transfer the frangipane to a piping bag.
Assembly & Baking
- Pipe the frangipane evenly into the cooled tart shell, filling it to roughly 60% capacity.
- Smooth the surface level using an offset spatula or scraper card.
- Arrange the cherry halves cut-side down across the cream, pressing them very lightly into the filling. The cream and cherries together should fill ~70% of the tart’s height. (If making the rustic coffee bake version, scatter sliced almonds across the top now).
- Bake at 160°C (320°F) for 25 to 30 minutes until the frangipane is set in the center and golden brown all over. Transfer to a wire rack to cool.
Finishing (Plated Style)
- Combine the apricot jam and water in a small saucepan over medium-low heat until fully melted and bubbling gently. Strain through a fine-mesh sieve to remove pulp.
- Brush the hot glaze generously over the top of the tart while warm.
- Garnish with chopped pistachios, dust the edges with powdered sugar once cool, and serve warm with a scoop of vanilla ice cream.
Notes
- The Quick Nappage Secret: Adding 5% to 10% water by weight to store-bought apricot jam and straining it warm replicates commercial pastry glazes (nappage). It coats cleanly, sets smooth, and protects the fruit from drying out.
- Perforated Tart Ring Adaptation: This recipe can also be baked in two 6-inch perforated stainless steel tart rings. Reduce final bake time slightly to 22–25 minutes.
- Master Fruit Versatility: Highly customizable! Swap the cherries for sliced apples, pears, fresh berries, or drained canned stone fruits.
Nutrition
Serving: 1slice | Calories: 340kcal | Fat: 21g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 95mg | Sugar: 20g