While I wish I could binge-watch Bates Motel all weekend long, there’s always more to do than just that. And this includes baking this Cherry frangipane tart.
Seriously though, Bates Motel? Any fans of the show here? I always fall behind when one season ends and then don’t start watching immediately when the show comes back, which is bad because then I’m behind, but it’s also great because I can binge-watch.
Rok spent the whole week in San Francisco and is on his way home as I write this post and I thought this was the perfect week to get some frangipane in my life. The thing is that Rok loves almonds, but kind of hates marzipan. Frangipane is a bit different, but it’s essentially the same flavor.
And while I enjoy it very much when I do eat it, I have other favorites, which is why anything frangipane is rarely on the menu.
But sometimes a craving calls and of course I gotta answer it. I also wouldn’t mind going to San Francisco to make a pit stop at Little Star and Mr. Holmes Bakehouse, but a homemade cherry frangipane tart sounds damn good too.
I realize that it’s getting pretty hot out in a lot of areas and I’m not one to bake when the concrete outside is almost melting… but a tart like this one is worth the sweaty trouble.
It’s crumbly, sweet, filled with ripe, pretty cherries and bursting with almond aroma. Once baked and still warm, the tart is brushed with strawberry jam. This gives it a nice sheen and slightly sweetens the fruit.
And of course I serve it with vanilla ice cream. There is no other way to do this. Just the thought of it makes me happy – cold vanilla ice cream melting all over a slice of sweet cherry frangipane tart and a glass of rose lemonade on the side. Oh my…Print
Cherry frangipane tart
A perfect summery tart, sweet and fragrant.
Recipe makes one 9-inch tart, easily cut into 8 pieces.
- 150g (1 cup 2 TBSPs | 5.3 oz) all purpose flour
- 75g (2/3 stick) unsalted butter, frozen
- 30g (1/4 cup | 1 oz) powdered sugar
- 1/4 teaspoon salt
- 2 egg yolks, beaten
- 45ml (3 TBSPs) ice cold water, more if needed
Cherry frangipane filling
- 75g (2/3 stick) unsalted butter, softened
- 75g (5 1/2 TBSPs | 2.6 oz) granulated sugar
- 45g (4 1/2 TBPSs | 1.5 oz) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 50g (6 TBSPs 1.8 oz) almond meal
- 1 medium egg
- 1/4 teaspoon almond extract
- about 100–150g (3.5 – 5 oz) cherries, pitted
- 2 tablespoons strawberry or cherry jam
For serving: vanilla ice cream, powdered sugar
- Place flour in a large bowl and grate butter over it. Stir in sugar and salt with a fork. Add the yolks and water and stir until the dough comes together. It’ll be clumpy and will resemble crumbs of various sizes. If you pinch it together with your fingers it should stick together, if not add more water.
- Bring dough together and knead into a disk. Wrap in plastic wrap and chill in the fridge for about 30 minutes.
- Meanwhile preheat oven to 200°C (392°F) and grease a 23-cm (9-inch) tart pan with removable bottom.
- Lightly flour your working surface and roll out the dough in a circle just slightly bigger than the pan. Transfer dough to pan, push it in. If it tears patch it up by pushing the dough together again. Prick dough with a fork and chill in the fridge until cold and firm (at least 30 minutes), or in the freezer for about 10 minutes.
- Line the dough with parchment paper and baking beans / weights. Bake like that for 10 minutes, until the edge is set. Remove paper and beans and bake for another 5 minutes, until the tart is golden and dry to the touch.
- Remove from oven and let cool.
- Prepare the filling:
Beat together butter and sugar until creamy and fluffy. Whisk in the egg and almond extract. Lastly, add the flours, salt and baking powder. Stir until incorporated and transfer to the tart shell. Spread evenly, then top with the cherries.
- Bake for about 25-30 minutes, until the filling sets and is golden brown in color.
- Remove tart from the oven and brush it with jam while it is still warm. Sprinkle with powdered sugar, if desired.
- Serve either warm or at room temperature with a scoop of ice cream on the side. Store leftover tart covered in the fridge, eat within 1-2 days.