If you have a soft spot for desserts that balance nutty richness with a burst of tangy fruit, then this Sour Cherry Frangipane Tart Recipe is about to become your new favorite. Picture a buttery, crisp pastry shell cradling a luxuriously smooth almond frangipane filling, topped with vibrant, juicy sour cherries that add the perfect touch of tartness. It’s a dessert that feels both classic and fresh, ideal for impressing friends or simply treating yourself because some days just call for something special.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that each play a crucial role in delivering the perfect balance of texture and flavor. From the flaky pastry base to the creamy almond filling and finally the glossy cherry topping, every component shines.
- 225g plain flour: The foundation for a tender yet sturdy tart crust.
- 2 tablespoons icing sugar: Adds subtle sweetness and helps with the pastry’s delicate crumb.
- 115g unsalted butter, cold and cubed: Essential for that flaky, melt-in-your-mouth texture.
- 1 medium free-range egg yolk: Binds the pastry dough while enriching its flavor.
- 2-3 tablespoons iced water: Helps bring the dough together without warming the butter.
- 150g ground almonds: Provides the nutty richness that defines the frangipane.
- 100g unsalted butter, softened: Creamed into the sugar for a luscious filling.
- 100g caster sugar: Sweetens the frangipane and cherry topping beautifully.
- 2 medium eggs: Create a light, fluffy texture in the filling.
- 1 teaspoon vanilla extract: Adds a warm, inviting aroma.
- 1 tablespoon plain flour: Stabilizes the filling for a perfect set.
- 1 tablespoon amaretto (optional): Introduces an extra layer of almond flavor that’s divine.
- 250g sour cherries, pitted: The star ingredient adding a tangy, juicy punch.
- 2 tablespoons caster sugar: Sweetens the cherries without overpowering their natural tartness.
- 1 tablespoon cornflour: Thickens the cherry topping for a glossy finish.
- 1 tablespoon water: Helps the cornflour blend smoothly into the cherry mix.
How to Make Sour Cherry Frangipane Tart Recipe
Step 1: Prepare the Pastry
Start by sifting the plain flour and icing sugar into a large bowl for a lump-free base. Add the cold, cubed butter and gently rub it into the dry ingredients using your fingertips until the mixture looks like fine breadcrumbs. This ensures a beautifully light and crumbly texture.
Step 2: Bring the Dough Together
Mix in the egg yolk, then slowly add the iced water one tablespoon at a time. Be patient here – you want just enough water to bring the dough together without making it sticky. Shape it into a smooth ball, wrap tightly in clingfilm, and chill in the fridge for at least 30 minutes. Chilling is key to keeping the butter firm and making the pastry easy to handle.
Step 3: Prepare the Frangipane Filling
While your dough chills, preheat the oven to 180ºC/350ºF/gas 4. Beat the softened butter and caster sugar in a bowl until the mixture is pale and fluffy — this will give your filling that melt-in-the-mouth softness. Then, add the ground almonds, eggs, vanilla extract, and flour, stirring everything together until smooth. For a little grown-up nuance, a splash of amaretto can take this filling to the next level, but it’s absolutely lovely without.
Step 4: Roll and Blind Bake the Pastry Shell
Lightly flour a work surface and roll out your chilled pastry to fit a 23cm tart tin evenly. Press the dough into the tin, trimming off any excess to keep a neat edge. Pop it back in the fridge for 10 minutes to firm up again — this helps prevent shrinking during baking. Line the pastry with baking paper and fill with baking beans or rice to blind bake. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until the pastry looks golden and crisp.
Step 5: Assemble and Bake the Tart
Spread the frangipane filling evenly inside the pre-baked tart shell. Take your pitted sour cherries and toss them with caster sugar, cornflour, and water in a small bowl, coating every piece nicely. Spoon this mixture on top of the filling in a generous layer. Bake everything for 25 to 30 minutes or until the frangipane is golden and set, and the cherries are bubbling with a glossy sheen.
Step 6: Cool and Serve
Transfer the tart to a wire rack to cool completely — this allows the filling to set perfectly for neat slicing. Once cooled, it’s ready to be enjoyed.
How to Serve Sour Cherry Frangipane Tart Recipe
Garnishes
A light dusting of icing sugar adds a delicate sweetness and a touch of elegance. For extra indulgence, serve with freshly whipped cream or a scoop of vanilla ice cream — the creamy softness pairs beautifully with the tart cherries and crunchy pastry.
Side Dishes
This tart pairs wonderfully with simple accompaniments like a dollop of crème fraîche or a fresh fruit salad to lighten the richness. Alternatively, a cup of strong coffee or a glass of dessert wine can elevate the whole experience.
Creative Ways to Present
For a stylish touch, cut the tart into small squares and arrange on a slate board dusted with cocoa or icing sugar. Alternatively, serve individual slices with a drizzle of almond syrup or a scattering of toasted almond flakes to echo the frangipane’s flavors.
Make Ahead and Storage
Storing Leftovers
After your sour cherry frangipane tart has cooled, cover it loosely with foil or place it in an airtight container. It will keep fresh in the fridge for up to 3 days without losing its lovely texture or flavor.
Freezing
If you want to make this tart ahead, it freezes beautifully. Wrap the whole cooled tart tightly in clingfilm and foil to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge and refresh it briefly in a warm oven.
Reheating
To bring back that just-baked feel, warm slices gently in a preheated oven at 160ºC/320ºF for about 10 minutes. Avoid the microwave, as it can make the pastry soggy and the filling rubbery.
FAQs
Can I use frozen sour cherries for this tart?
Absolutely! Frozen sour cherries work well, just be sure to thaw and drain any excess liquid before using to prevent a soggy tart.
Is the amaretto essential in the frangipane filling?
Not at all. The amaretto adds a lovely almond depth, but if you don’t have it on hand or prefer to avoid alcohol, the filling is still delicious without it.
Can I substitute the plain flour with gluten-free flour?
Yes, with a suitable gluten-free plain flour blend you can create a similar texture. Just make sure it’s one that’s designed to replace regular flour one-to-one in baking.
How should I pit fresh cherries easily?
A cherry pitter is the easiest tool, but if you don’t have one, you can use a sturdy straw or the end of a wooden spoon to push the pit out from the stem end.
What is the best way to prevent the pastry from shrinking during baking?
Chilling the pastry shell before baking and using baking beans or rice for blind baking helps keep it in place. Also, avoid overstretching the dough when lining the tart tin.
Final Thoughts
I can’t recommend giving this Sour Cherry Frangipane Tart Recipe a try enough — it’s the kind of dessert that fills your kitchen with warmth and your taste buds with joy. Whether it’s for a special occasion or a weekend treat, this tart brings together simple ingredients in a way that feels truly special. So go ahead, bake it, share it, and enjoy every delicious bite!
Print
Sour Cherry Frangipane Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
This Sour Cherry Frangipane Tart combines a tender, buttery pastry crust with a rich almond frangipane filling topped with juicy, slightly tart sour cherries. Baked to golden perfection, it offers a delightful balance of sweet and tart flavors with a crisp yet soft texture. Ideal as a sophisticated dessert or teatime treat, this tart promises an indulgent experience accented with optional almond-flavored amaretto for extra depth.
Ingredients
Pastry
- 225g plain flour, plus extra for dusting
- 2 tablespoons icing sugar
- 115g unsalted butter, cold and cubed
- 1 medium free-range egg yolk
- 2–3 tablespoons iced water
Frangipane Filling
- 150g ground almonds
- 100g unsalted butter, softened
- 100g caster sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 1 tablespoon plain flour
- 1 tablespoon amaretto (optional)
Cherry Topping
- 250g sour cherries (fresh or frozen, pitted)
- 2 tablespoons caster sugar
- 1 tablespoon cornflour
- 1 tablespoon water
Instructions
- Prepare the Pastry: Sift the plain flour and icing sugar into a large mixing bowl. Add the cold cubed butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
- Form the Dough: Add the egg yolk and gradually mix in the iced water, a little at a time, until the dough just comes together without being sticky.
- Chill the Pastry: Shape the dough into a ball, wrap it tightly in clingfilm, and place it in the fridge for 30 minutes to rest and firm up.
- Preheat the Oven: Set the oven temperature to 180ºC (350ºF/gas mark 4) to get ready for baking.
- Make the Frangipane Filling: Beat the softened butter and caster sugar together vigorously until the mixture becomes light and fluffy.
- Combine Frangipane Ingredients: Add the ground almonds, eggs, vanilla extract, and plain flour to the butter-sugar mixture and mix thoroughly until well combined. Stir in the amaretto if using for enhanced almond flavor.
- Roll Out the Pastry: Lightly flour your surface and roll the chilled pastry out to fit a 23cm tart tin. Carefully line the tart tin with the pastry, pressing it into edges and trimming any excess. Chill the lined pastry shell again for 10 minutes to prevent shrinking during baking.
- Blind Bake the Tart Shell: Line the pastry with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the paper and beans and bake for an additional 5 minutes until the pastry is lightly golden and fully set.
- Fill the Tart: Pour and spread the prepared frangipane filling evenly into the baked tart shell, smoothing the top with a spatula.
- Prepare Cherry Topping: In a small bowl, mix the pitted sour cherries with the caster sugar, cornflour, and water to coat them well.
- Add Cherry Mixture: Spoon the cherry topping evenly over the frangipane filling in the tart shell.
- Bake the Tart: Return the tart to the oven and bake for 25-30 minutes, or until the frangipane is golden brown and fully set, and the cherries are tender.
- Cool the Tart: Remove the tart from the oven and allow it to cool completely on a wire rack to set the filling and make slicing easier.
- Serve: Once cooled, slice the tart and serve as desired. It pairs beautifully with a dusting of icing sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for extra indulgence.
Notes
- Use fresh or frozen sour cherries, but ensure they are pitted before use.
- Blind baking the tart shell prevents a soggy bottom and ensures a crisp base.
- The amaretto in the frangipane filling is optional, but it adds a lovely depth of almond flavor.
- Chilling the pastry between steps helps prevent shrinkage during baking.
- For a gluten-free version, substitute plain flour with a gluten-free flour blend suitable for pastry.
- Ensure the frangipane is fully cooked; it should be golden and spring back slightly when pressed.
