Cherry frangipane tart

cherry frangipane tart

A perfect summery tart, sweet and fragrant.
Recipe makes one 9-inch tart.



Tart crust

  • 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 100150g (3.55 oz) cherries, pitted
  • 2 tablespoons strawberry or cherry jam

For serving: vanilla ice cream, powdered sugar


  1. 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.
  2. Bring dough together and knead into a disk. Wrap in plastic wrap and chill in the fridge for about 30 minutes.
  3. Meanwhile preheat oven to 200°C (392°F) and grease a 23-cm (9-inch) tart pan with removable bottom.
  4. 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.
  5. 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.
  6. Remove from oven and let cool.
  7. 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.
  8. Bake for about 25-30 minutes, until the filling sets and is golden brown in color.
  9. Remove tart from the oven and brush it with jam while it is still warm. Sprinkle with powdered sugar, if desired.
  10. 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.


You can easily add more cherries to the tart or use any other fruit you like.

Recipe adapted fromCountry Living UK, June 2016 edition.

The cherry pitter that I love and use is this one by OXO.

Keywords: summer