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Perfect Rustic Sour Cherry Frangipane Tart

rustic sour cherry frangipane tart - featured image
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A rustic tart featuring a flaky crust, silky almond cream filling, and tangy sour cherries. Easy to make and perfect for gatherings or special occasions.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 cup (30g) almond flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2–3 tablespoons ice-cold water
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 cup (100g) almond flour
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 tablespoon honey (optional)
  • 2 cups (300g) pitted sour cherries
  • 1 tablespoon cornstarch
  • 1 egg, beaten (for egg wash)
  • Slivered almonds for garnish (optional)
  • Powdered sugar for dusting (optional)

Instructions

  1. Make the Tart Dough: In a food processor, pulse the all-purpose flour, almond flour, sugar, and salt to combine. Add cold cubed butter and pulse until the mixture looks like coarse crumbs with pea-sized bits. Add the egg yolk and 2 tablespoons of ice water, pulsing or mixing until the dough just starts to come together. Add more water tablespoon by tablespoon if dry. Form the dough into a disk, wrap in plastic, and chill in the fridge for at least 1 hour.
  2. Prepare the Almond Cream Filling: Cream softened butter and sugar using a mixer until pale and fluffy (about 3-4 minutes). Add eggs one at a time, beating well after each addition. Mix in almond flour, all-purpose flour, vanilla extract, and honey until smooth. If too stiff, add a teaspoon of milk or cream.
  3. Prepare the Cherries: Toss pitted sour cherries with cornstarch in a small bowl to prevent sogginess.
  4. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to the tart pan, pressing gently into edges without stretching. Trim excess dough. Chill again for 15 minutes.
  5. Assemble the Tart: Spread almond cream evenly over chilled crust. Arrange sour cherries on top in a single layer, pressing gently into the filling.
  6. Apply Egg Wash and Garnish: Brush exposed crust edges with beaten egg. Sprinkle slivered almonds over cherries if using.
  7. Bake: Preheat oven to 350°F (175°C). Bake tart for 35-40 minutes until crust is golden and almond cream is set. Cover crust edges with foil if browning too quickly.
  8. Cool and Serve: Let tart cool in pan on wire rack for at least 30 minutes. Dust with powdered sugar if desired before slicing.

Notes

Chill the dough twice to prevent shrinkage and ensure a crisp crust. Toss cherries with cornstarch to avoid soggy bottom. Use egg wash on crust edges for a golden finish. Almond cream can be made a day ahead and refrigerated. Frozen cherries can be used if thawed and drained well.

Nutrition

Keywords: rustic tart, sour cherry tart, frangipane, almond cream, homemade dessert, easy tart recipe, cherry dessert

Find it online: https://milacook.com/perfect-rustic-sour-cherry-frangipane-tart-recipe-easy-homemade-almond-cream-dessert/