Cherry Frangipane Tart
Sweet cherries pressed into a creamy almond frangipane in a crisp short pastry case.
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Method
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Equipment
- mixing bowl
- rolling pin
- 23 cm loose-based fluted tart tin
- baking tray
- food processor
- silicone spatula
- skewer
- wire rack
- small sieve
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 452 kcal |
| Protein | 7.6 g |
| Carbohydrate | 41.1 g |
| of which sugars | 24.2 g |
| of which free sugars | 17.8 g |
| Fat | 30.1 g |
| of which saturates | 14.1 g |
| Fibre | 3.3 g |
| Salt | 0.15 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Pastry
- 125 g plain flour, plus extra for rolling
- 45 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 85 g chilled unsalted butter, in small pieces
- 1 large egg yolk, beaten with 2 tsp water
Frangipane
- 110 g flaked almonds, plus 15 g for the top
- 8 g plain flour about 1 tbsp
- 90 g caster sugar
- 115 g unsalted butter, soft
- 2 large eggs
- 1 tsp almond flavouring
Fruit
- 350 g cherries, stoned (about 400 g whole)
- 12 g icing sugar, for dusting about 1 tbsp
- 1
Pastry. mix the flour, sugar and salt, rub in the butter completely, then stir in the yolk and water. Knead briefly until smooth and flatten into a disc.
- 2
Line. roll out to a 28 cm round, press it into the tin and patch any cracks with trimmings. Chill 1 h (or freeze).
- 3
Bake the case. heat the oven to 220 °C (200 °C fan). Bake the case on the tray, uncovered and without beans, about 15 min, until lightly browned. No beans are needed; this pastry holds its shape.
- 4
Frangipane. meanwhile, grind the 110 g almonds with the flour and sugar to a coarse powder. Pulse in the butter, then add the eggs and almond flavouring and process about 2 min, until smooth and creamy.
- 5
Fill. spread the frangipane in the hot case and press the cherries into it in one layer. Scatter over the extra 15 g almonds.
- 6
Bake. turn the oven down to 190 °C (170 °C fan) and bake 30-40 min, until golden and a skewer comes out clean. Check with a skewer between the cherries, not into one.
- 7
Finish. cool on the rack, remove the ring and dust with icing sugar.
Storage
Keep covered at room temperature for up to 2 days.
