📝 About This Recipe
This elegant tart is a celebration of summer’s finest stone fruits, featuring a crisp, buttery shortcrust pastry filled with a velvety almond frangipane. As the tart bakes, the fresh cherries release their ruby juices, melding with the nutty aroma of the toasted almonds for a sophisticated balance of sweet and tart. It is a timeless French-inspired dessert that showcases the classic marriage of stone fruit and marzipan-like flavors.
🥗 Ingredients
Pâte Sucrée (Sweet Pastry Shell)
- 1 1/2 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Unsalted butter (cold and cubed)
- 1/2 cup Confectioners' sugar (sifted)
- 1 Egg yolk (large, room temperature)
- 1/4 teaspoon Salt (fine sea salt)
- 1 tablespoon Heavy cream (cold)
Almond Frangipane Filling
- 1 1/4 cups Almond flour (blanched and finely ground)
- 1/2 cup Unsalted butter (softened to room temperature)
- 1/2 cup Granulated sugar
- 1 Egg (large, room temperature)
- 1/2 teaspoon Almond extract (for that signature aroma)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
Fruit & Garnish
- 2 cups Fresh sweet cherries (pitted and halved (Bing or Rainier))
- 1/4 cup Sliced almonds (for crunch)
- 2 tablespoons Apricot preserves (melted, for glazing)
👨🍳 Instructions
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1
In a food processor, pulse the flour, confectioners' sugar, and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs.
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2
Add the egg yolk and heavy cream. Pulse just until the dough begins to clump together. Do not overmix or the crust will be tough.
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3
Turn the dough onto a lightly floured surface, gather into a disk, wrap in plastic, and refrigerate for at least 30 minutes to rest the gluten.
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4
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to a 12-inch circle and gently press it into a 9-inch tart pan with a removable bottom.
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5
Trim the excess edges, prick the bottom with a fork, and line with parchment paper and pie weights. Blind bake for 12 minutes, then remove weights and bake for another 5 minutes until pale gold.
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6
While the shell cools, prepare the frangipane by creaming the softened butter and granulated sugar in a bowl until light and fluffy.
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7
Beat in the egg, almond extract, and vanilla paste until smooth. Fold in the almond flour until fully incorporated.
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8
Lower the oven temperature to 350°F (175°C). Spread the almond frangipane evenly over the bottom of the par-baked tart shell.
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9
Arrange the halved cherries cut-side down into the frangipane, pressing them slightly into the cream. Scatter the sliced almonds over the top.
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10
Bake for 35-40 minutes, or until the frangipane is puffed, golden brown, and set in the center.
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11
Remove from the oven and immediately brush the warm cherries with the melted apricot preserves for a professional, glossy finish.
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12
Allow the tart to cool completely in the pan before removing the outer ring and slicing.
💡 Chef's Tips
Always use cold butter for the pastry to ensure a flaky, short texture. If using frozen cherries, thaw and pat them very dry with paper towels to avoid a soggy filling. For an extra depth of flavor, toast the almond flour in a dry pan for 2-3 minutes before mixing the frangipane. Ensure your frangipane ingredients are at room temperature to prevent the mixture from curdling. If the crust edges brown too quickly, cover them loosely with a ring of aluminum foil during the last 15 minutes of baking.
🍽️ Serving Suggestions
Serve a slice with a generous dollop of Crème Fraîche to cut through the sweetness. Pair with a glass of chilled Moscato d'Asti or a light dessert wine. A side of honey-sweetened Greek yogurt makes for a lovely brunch-style accompaniment. Garnish with a few fresh mint leaves for a pop of color and herbal fragrance.