This Cherry Frangipane Tart is a little gem, a symphony of texture and tastes. Picture this: a golden pastry dough, filled with a smooth almond frangipane filling, topped with a homemade cherry pie filling, and decorated with a velvet whipped cream.
Whether it’s a festive occasion where you want to WOW your guests, or a moment of self-indulgence, this cherry frangipane tart promises to captivate taste buds with the perfect balance of sweet and tangy.
This French-style tart may look impressive, but the good news is you don’t need to step foot in a fancy bakery to enjoy this cherry and almond tart. You can create this stunning dessert right from your kitchen.
Make sure to read the entire blog post to ensure you don’t miss out on any tips to bake this cherry tart.
Equipment
- Stand mixer with the paddle attachment (not compulsory, but it simplifies the process). Alternatively, you can mix the ingredients by hand.
- Pie weights (Note: Pie weights are not necessary if you choose to use a combination of a silicone mat, a perforated baking sheet, and a perforated tart ring).
- Electric mixer for the almond filling and whipped cream.
- Tart ring: 5 x 4in (10cm) or 1 x 8in (20cm). I prefer a perforated ring but feel free to use a classic fluted tart pan. If possible, choose a loose base tart tin to make it easier to remove the tart after baking.
- Other essential equipment: rolling pin, baking paper…
OPTIONAL: tart ring, perforated silicone sheet and a perforated aluminum sheet pan are the best tools to make tarts. The tart shell will be perfectly baked without bubbling because the steam can escape. However, if you don’t have these specialized tools, fear not! Simply opt for a baking sheet and parchment paper.
Note about the Ingredients
Here are a few notes about some ingredients. Full list at the bottom of the page.
Cherries: use fresh or frozen cherries for the cherry pie filling. Both work well.
I highly recommend sticking with fresh cherries for incorporating into the almond filling and decorating the tart. Using frozen cherries can result in a loss of texture and a release of excess water, potentially affecting the final outcome of the tart.
Whipped cream: Use full-fat heavy cream and full fat mascarpone cheese. Avoid using a light version as the fat content helps to stabilize the whipped cream.
For the tart case, check my sweet pastry recipe for all the details.
How to make the cherry frangipane tart
The cherry frangipane tart may seem like a culinary adventure, but in reality, each step is a classic baking recipe.
I recommend dividing the process into two days to make it more manageable and avoid feeling overwhelmed. By breaking it down, you’ll be able to tackle each step with ease.
Day 1:
Pastry shell: I prepare the dough and line the tart rings, then wrap it with cling film and let them chill overnight.
Cherry Filling: You can even make it 3 days in advance.
Day 2:
Pre-Bake, almond filling, bake, whipped cream, and assembly.
almond frangipane and cherry pie filling
tart shells ready for pre-baking and tart shells after pre-baking and filled with almond cream.
halved cherries added to the almond frangipane cream, and tarts after baking.
tarts topped with cherry pie filling and then, decorated with whipped cream and fresh cherries.
Tips
Here are some tips to help you succeed in making this cherry and almond tart.
- Read the entire recipe before starting.
- For the best taste and texture in your tart, using good-quality ingredients is important.
- Don’t skip the chilling time for the dough. To understand this essential step, check out the blog post: Sweet-Pastry Dough
- Pre-baking the crust for 15 minutes is important. This step will prevent the crust from turning soggy, which can happen if you pour a wet filling into a raw crust
- Let the tart cool completely before adding the cherry filling.
FAQ
Can I make this cherry frangipane tart ahead of time?
Yes, partially, and I recommend starting the day before. If you haven’t read the “How to Make the Cherry Tart” section, check it out.
Otherwise:
The dough for the tart shell can be frozen; check the sweet pastry recipe for details.
The cherry pie filling can be made 3 to 4 days in advance.
How to store this cherry tart?
The tart is best when served the day it’s made. Any leftovers: under a cake dome or in an airtight container in the fridge for 2-3 days.
Can you freeze the tart?
Unfortunately, this almond cherry tart is not suitable for freezing.
Can I bake in a different tart ring?
Instead of 5 small tart, make one bigger single tart, with a tart ring/tart tin of 8 in (20cm). Adjust the cooking time: pre-bake for 15 min and then bake with filling for 15-20 minutes.
Note:
Due to the robust flavor of cherries, the almond taste in this recipe may be subtle. The cherry pie filling can even overpower the almond flavor, especially depending on the variety of cherries used. In this recipe, I use a mix of black cherries and sour cherries. Black cherries tend to have a sweeter taste compared to sour cherries.
Add almond extract to the almond filling if you wish to intensify the flavor. However, keep in mind that it’s important to strike a balance between the cherry and almond flavors so that they complement each other harmoniously.
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If you tried this Cherry Frangipane Tart or any recipe on the blog, let me know how you liked it by leaving a comment below. Find me on Instagram, Facebook and Pinterest for even more tips and recipes.
