There’s something irresistibly charming about this Sour Cherry Frangipane Tart Recipe that captures the essence of spring and summer all in one bite. With a buttery, crumbly pastry base giving way to a rich, almond-infused frangipane filling, topped with juicy tart sour cherries, it’s the perfect harmony of textures and flavors. This tart is elegantly simple yet deeply satisfying, making it my go-to dessert to impress friends or just indulge myself on a cozy afternoon. Once you try this Sour Cherry Frangipane Tart Recipe, it’s guaranteed to become a highlight of your baking repertoire.
Ingredients You’ll Need
Each ingredient in this recipe plays a critical role in achieving that perfect balance of texture and flavor. From the flakey pastry to the luscious almond filling and tangy cherries, these simple pantry staples come together in delicious harmony.
- Plain flour (225g plus extra for dusting): Forms the buttery base of the tart and keeps the pastry crisp yet tender.
- Icing sugar (2 tablespoons): Sweetens the pastry gently and helps it brown beautifully.
- Unsalted butter (115g cold and cubed + 100g softened): Adds richness to both the pastry and frangipane fillings, essential for that melt-in-your-mouth texture.
- Medium free-range egg yolk (1): Binds the pastry together for perfect pliability without toughness.
- Iced water (2-3 tablespoons): Helps bring the pastry together without warming the butter, preserving its flaky texture.
- Ground almonds (150g): The star ingredient in the frangipane, contributing nutty flavor and a creamy texture.
- Caster sugar (100g + 2 tablespoons): Sweetens the frangipane and cherry topping precisely, balancing tartness.
- Medium eggs (2): Provide structure and richness to the frangipane filling.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the filling.
- Plain flour (1 tablespoon): Lightly thickens the frangipane for a smooth consistency.
- Amaretto (1 tablespoon, optional): Intensifies the almond aroma for an irresistible twist.
- Sour cherries (250g, fresh or frozen, pitted): Provide a juicy, slightly tart contrast to the rich almond filling.
- Cornflour (1 tablespoon): Thickens the cherry topping so it sets beautifully on baking.
- Water (1 tablespoon): Helps the cornflour activate, creating a perfect cherry glaze.
How to Make Sour Cherry Frangipane Tart Recipe
Step 1: Prepare the Pastry
Begin by sifting the plain flour and icing sugar into a large mixing bowl. Add the cold, cubed butter and rub it gently into the flour mixture using your fingertips until it resembles fine breadcrumbs. This technique ensures your pastry will be flaky and tender rather than dense. Next, stir in the egg yolk and gradually mix in the iced water, a tablespoon at a time, carefully bringing the dough together without over-handling it. Shape the dough into a smooth ball, wrap it with clingfilm, and pop it in the fridge for 30 minutes to chill. Chilling the dough relaxes the gluten, making it easier to roll out and ensuring a crisp, non-shrinking crust.
Step 2: Prepare the Frangipane Filling
While your pastry chills, you can prep the frangipane. Preheat the oven to 180ºC (350ºF, gas mark 4). In a large bowl, beat the softened butter and caster sugar until fluffy and pale—this step is key to that luxurious texture. Add the ground almonds, eggs, vanilla extract, and flour, mixing until everything is fully combined and smooth. For a delightful almond aroma and added depth, stir in the optional amaretto. This frangipane is what truly brings distinction to the tart, with its rich, nutty character supporting the sour cherries perfectly.
Step 3: Roll Out the Pastry
On a lightly floured surface, roll out the chilled pastry to fit a 23cm tart tin. Carefully line the tin with the pastry, pressing it gently into the edges without stretching it. Trim any extra pastry for a neat finish, then chill the lined tart shell in the fridge for 10 minutes. This resting time is crucial to prevent shrinking during baking.
Step 4: Blind Bake the Tart Shell
Line the tart shell with baking paper and fill it with baking beans or rice to weigh it down. Bake blind for 15 minutes, allowing the crust to set and start to color. Remove the paper and beans, then bake for another 5 minutes until the pastry is just turning golden. This initial bake ensures your tart shell won’t go soggy once filled.
Step 5: Fill and Top the Tart
Spread the frangipane filling evenly across the pre-baked tart shell with a spatula. In a small bowl, toss the pitted sour cherries together with the caster sugar, cornflour, and water until well coated—the cornflour acts like magic, thickening juices into a luscious glaze during baking. Spoon this cherry mixture gently over the frangipane, distributing it beautifully for a vibrant topping.
Step 6: Final Bake and Cool
Return the filled tart to the preheated oven and bake for 25 to 30 minutes. The frangipane should turn golden and set firmly while the cherries bubble with sweet-tart goodness. Once done, remove the tart from the oven and let it cool completely on a wire rack. Cooling fully enhances the flavors and allows the tart to hold its shape when sliced.
How to Serve Sour Cherry Frangipane Tart Recipe
Garnishes
A light dusting of icing sugar over the top creates an elegant finish that contrasts nicely with the vibrant cherries. Alternatively, a dollop of softly whipped cream or a scoop of vanilla ice cream takes this tart from delightful to decadent. Fresh mint leaves can add a fresh, herbal note that balances the richness wonderfully.
Side Dishes
This tart shines beautifully on its own but pairs wonderfully with a simple green salad or a plate of lightly sweetened yogurt to add a creamy, refreshing element. For an extra indulgent touch, serve alongside a glass of chilled dessert wine or a steaming cup of high-quality black tea to complement the almond and cherry flavors.
Creative Ways to Present
For a special occasion, serve individual tart slices plated with a drizzle of warm berry coulis or sprinkle with toasted almond slivers for added crunch and visual appeal. You can also create mini versions of this tart in muffin tins, perfect for parties or gifting. Each variation celebrates the classic Sour Cherry Frangipane Tart Recipe in new, fun ways!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the tart in an airtight container in the fridge. It will stay fresh for up to 3 days, during which time the flavors continue to meld beautifully. Simply bring it to room temperature before serving for the best texture.
Freezing
You can freeze the whole tart or individual slices wrapped tightly in plastic wrap and foil. Freeze for up to 1 month. To enjoy later, thaw in the refrigerator overnight and reheat briefly in a warm oven to revive that freshly baked taste and texture.
Reheating
To reheat, place slices on a baking tray and warm in a preheated oven at 160ºC (320ºF) for about 10 minutes. This helps restore the buttery crispness of the pastry and warms the filling without drying it out. Avoid microwaving as it can make the pastry soggy.
FAQs
Can I use frozen sour cherries for this tart?
Absolutely! Frozen sour cherries work just as well as fresh. Just make sure they’re fully thawed and drained of excess juice to avoid a soggy crust. Tossing them with sugar and cornflour as per the recipe helps thicken the topping perfectly.
What’s the best way to make the pastry crispy?
Keeping the butter cold and not overworking the dough are the keys to a crispy pastry. Blind baking the shell first also prevents sogginess once the filling goes in. Using chilled dough and baking weights helps the crust hold its shape and have that desired flakiness.
What can I substitute for amaretto if I don’t have any?
If you want to skip the amaretto, don’t worry—the frangipane will still be delicious without it. For a non-alcoholic option, you can add a teaspoon of almond extract diluted in a little water to maintain that lovely almond essence.
Can I make this tart gluten-free?
Yes! Simply swap the plain flour in both the pastry and frangipane with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum or a similar binder for the best result. Ground almonds remain gluten-free, enhancing the natural texture.
How should I store this tart if I am making it ahead of time?
Make the tart completely and store it covered at room temperature if serving within a day, or refrigerate if storing longer. Chill to firm it up, then bring to room temperature before serving. This way, the wonderful flavors mature and the texture stays just right.
Final Thoughts
The joy of baking lies in those moments when simple ingredients transform into something truly extraordinary—and this Sour Cherry Frangipane Tart Recipe is a shining example. It’s not just a tart; it’s a celebration of fresh, seasonal flavors wrapped in tender almond-infused pastry. Whether it becomes your weekend project or your signature dessert, I promise this dazzling, fruity tart will bring smiles and happy sighs around your table. Go ahead, bake it, share it, and most importantly, enjoy every delicious crumb!
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 crisp buttery tart shell with a rich almond frangipane filling, topped with juicy, slightly tart sour cherries. Perfectly balanced in sweetness and texture, this classic dessert is baked to golden perfection and ideal for any special occasion or indulgent treat.
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 bowl. Add the cold cubed butter and rub it into the flour mixture with your fingers until it resembles fine breadcrumbs.
- Bind the Dough: Add the egg yolk to the mixture and gradually stir in iced water, a tablespoon at a time, until the dough just comes together without being wet or sticky.
- Chill the Dough: Form the dough into a ball, wrap it tightly in clingfilm, and chill in the fridge for 30 minutes to relax the gluten and firm the butter.
- Preheat Oven: Set your oven to 180ºC (350ºF/gas mark 4) to prepare for baking.
- Make Frangipane Filling: In a mixing bowl, beat the softened butter and caster sugar together until the mixture is light and fluffy.
- Combine Filling Ingredients: Incorporate the ground almonds, eggs, vanilla extract, and plain flour into the butter and sugar mix. Stir until all is thoroughly combined. Optionally, fold in the amaretto for enhanced almond flavor.
- Roll Out Pastry: On a lightly floured surface, roll the chilled dough out to fit a 23cm tart tin. Line the tin with the pastry, pressing it into the edges and trimming any excess. Chill again for 10 minutes to firm the dough before baking.
- Blind Bake Tart Shell: Line the pastry shell with baking paper and fill with baking beans or rice to prevent shrinking. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until the pastry is lightly golden and crisp.
- Fill Tart Shell: Spread the prepared frangipane filling evenly into the blind-baked tart shell, smoothing the top with a spatula.
- Prepare Cherry Topping: In a small bowl, mix the pitted sour cherries with caster sugar, cornflour, and water to coat the fruit and slightly thicken the topping during baking.
- Add Cherry Topping: Spoon the cherry mixture evenly over the frangipane filling in the tart.
- Bake the Tart: Place the tart back into the preheated oven and bake for 25-30 minutes until the frangipane is golden and set, and the cherries are tender and bubbly.
- Cool the Tart: Remove the tart from the oven and place it on a wire rack to cool completely, allowing the filling to firm up and flavors to meld.
- Serve: Once cool, slice the tart and serve as is or optionally dust with icing sugar, add whipped cream, or accompany with a scoop of vanilla ice cream for extra indulgence.
Notes
- If using frozen sour cherries, ensure they are fully thawed and drained before use to avoid a soggy tart.
- The amaretto in the frangipane is optional but adds a lovely depth of almond flavor; you can substitute with almond extract if preferred.
- Blind baking the pastry shell is crucial to prevent it from becoming soggy once the filling is added.
- For a dairy-free version, substitute butter with a plant-based margarine and eggs with flax eggs or other egg replacers, though textures may vary.
- Leftover tart can be stored in an airtight container in the fridge for up to 3 days and lightly reheated before serving.
