0 from 0 votes

Cherry Frangipane Tart

You are going to love this rich fruit tart!
Prep: 30 minutes
Cook: 1 hour 5 minutes
Freeser time: 15 minutes
Total: 1 hour 50 minutes
Servings: 8 to 10 servings(one 8 or 9" tart).
Author: The Bojon Gourmet


Press-in crust:

  • 3/4 cup all-purpose flour, (4 ounce)
  • 1/4 cup powdered sugar, (1 ounce)
  • 1/8 teaspoon salt
  • 6 tablespoons cold, unsalted butter, in 1/2" dice


  • 1 pound sweet cherries, pitted , (1 1/4 pounds if using a 9" pan)
  • 1 tablespoon brandy
  • 3/4 cup whole, raw almonds
  • 1/3 cup plus 1 teaspoon sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 3 1/2 tablespoons unsalted butter
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract


Make the crust:

  • Sift the flour, sugar and salt into a large bowl (or the bowl of a food processor). Add the cold butter cubes and rub with your fingertips (or procesuntil no large butter chunks remain and the mixture begins to clump together (no need to wash the food processor - you'll use it to make the filling). Dump the dough crumbles into an 8 or 9" tart pan with a removable bottom and press as evenly as possible up the sides and into the bottom of the pan; there will just be enough for a thin layer of crust. Prick the crust all over with the tines of a fork. Freeze the crust until firm while you preheat the oven, at least 15 minutes.
  • Position a rack in the lower third of the oven and preheat to 350º. Bake the frozen crust until it is just beginning to turn golden around the edges, about 20 minutes.

While the tart shell bakes, make the filling:

  • Toss the pitted cherries with the brandy in a non-reactive bowl and let sit, tossing several times, while you make the frangipane.
  • Meanwhile, place the almonds, 1/3 cup of sugar, flour and salt in the bowl of a food processor and grind very fine. Add the butter, egg and extracts and process until smooth.
  • Drain the cherry juices through a sieve and into the frangipane, and process to combine. Scrape the frangipane into the par-baked tart shell and spread into a smooth layer. Place the cherries atop the frangipane in concentric circles, beginning with the outer edge, leaving about 1/8" between each cherry. Sprinkle the top of the tart with the remaining teaspoon of sugar.
  • Bake the tart until the frangipane is puffed, golden, and firm to the touch about 45 minutes, rotating the tart halfway through the baking time.
  • Let the tart cool for at least 20 minutes. To easily remove the ring, place the tart on a large can and let the ring slip down. Sprinkle with powdered sugar if desired, cut into wedges, and serve warm or at room temperature with a bit of unsweetened whipped cream or crème fraîche. A tipple of good brandy makes a fine accompaniment, as well.


Filling adapted from Deborah Madison's Seasonal Fruit Desserts.
Crust adapted from Williams-Sonoma Essentials of Baking.
Nutritional values are based on one of eight servings.


Calories: 339kcal | Carbohydrates: 34g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 119mg | Potassium: 241mg | Fiber: 3g | Sugar: 20g | Vitamin A: 480IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1.4mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!