Cherry Frangipane Tart

Cherry Frangipane Tart
This cherry tart with almond cream will surprise your taste buds! Grab those fresh cherries and make this tart today!
  • For the crust:
  • 1 ¼ cup cake flour
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • 4 ½ Tbs butter, cold, cubed
  • 35 mL water, cold
  • For the almond cream:
  • 6 Tbs butter
  • ⅜ cup sugar
  • ¾ cup almond flour
  • 1 egg
  • 1 ½ Tbs corn starch
  • 1 Tbs amaretto, optional
  • For the tart:
  • 35-45 cherries
  • sliced almonds, for decorating
  • 2-3 Tbs apricot preserves
  1. For the crust:
  2. Mix together the dry ingredients. In an electric mixer combine the dry ingredients and the cold butter and paddle on slow speed until the butter is the size of small lentils.
  3. Add the water gradually and mix until just combined. Use your judgement here. Don't use all the water if it looks like the dough has come together. Wrap and store the dough in the refrigerator for at least 1 hour.
  4. For the almond cream:
  5. In an electric mixer, paddle the butter, sugar and almond flour until light and fluffy.
  6. Add the egg and mix until combined. Add the corn starch and mix to combine. Finally, add in the amaretto or any liqueur of choice.
  7. For the tart:
  8. Wash, pit, slice your cherries or just cut halves. (I do have not amount of cherries here because it is really up to you and how you decorate your tart.) Roll out your dough to 2 inches larger than your tart pan. Line your tart pan with the dough, trimming off the excess. Refrigerate the dough for at least 20 minutes.
  9. Using a fork, poke holes on the bottom of the dough. Fill the tart shell with the almond cream spreading it as evenly as possible. Place your cherries on top and add sliced almonds if you wish.