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
Scale
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.
