SOUR-CHERRY FRANGIPANE TART
An elegant French-inspired tart to showcase delicate sour cherries. Its almond-flour shortbread crust tastes nutty (and doesn't require any rolling) and the frangipane filling provides a silky canvas for the fruit. The finishing touches: confectioners' sugar and cups of hot coffee.
Provided by Anna Kovel
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h35m
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Crust: Preheat oven to 375 degrees. Butter a 9-inch fluted tart pan with a removable bottom. Pour melted butter over granulated sugar; stir to dissolve. Let cool 10 minutes. Whisk together both flours and 1/2 teaspoon salt; stir into butter mixture until thoroughly combined.
- Press dough into prepared pan, making sides slightly thicker than bottom. Freeze until firm, 15 minutes. Bake on a rimmed baking sheet until slightly puffed and golden, about 20 minutes. Transfer to a wire rack; let cool completely.
- Filling: Meanwhile, whisk together eggs, cream, almond extract, and granulated sugar. In another bowl, whisk together both flours and salt, then whisk into egg mixture until smooth. Arrange cherries in cooled crust in a single layer; gently pour batter around them. Bake, rotating once, until golden brown and just set, 35 to 40 minutes. Let tart cool at least 30 minutes, dust with confectioners' sugar, and serve.
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Adori Banu
[email protected]This tart was a disappointment. The crust was too hard and the filling was too runny.
Given Gibson Mina
[email protected]This tart was so easy to make and it turned out perfectly! I will definitely be making this again.
Joan Kirlew
[email protected]The crust was a bit soggy, but the filling was delicious. I would try a different crust recipe next time.
Rased Hosen
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I think I would try using less sugar next time, or maybe adding some lemon zest to balance out the sweetness.
Shimul Hossan
[email protected]I made this tart for a party and it was a hit! Everyone loved it. The tart cherries and almond filling were a perfect combination.
Kyle S
[email protected]This was my first time making a frangipane tart and it turned out great! The crust was flaky and the filling was creamy and delicious. I will definitely be making this again.
Lia Quat
[email protected]Overall, this tart was very good. I would definitely make it again.
Karolina Raginel
[email protected]This tart was a disappointment. The crust was too hard and the filling was too runny.
Graan Khan
[email protected]This tart was so easy to make and it turned out perfectly! I will definitely be making this again.
Najat Zeidu
[email protected]The crust was a bit soggy, but the filling was delicious. I would try a different crust recipe next time.
Michael Harnish
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I think I would try using less sugar next time.
shawon hawlader
[email protected]This tart was amazing! The crust was flaky and the filling was creamy and delicious. I loved the combination of the sour cherries and the sweet almond filling. I will definitely be making this again soon.
Vdjxd
[email protected]This tart was a disaster! The crust was soggy and the filling was too runny. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this again.
Chandra kala rai
[email protected]This tart was a bit too sweet for my taste, but it was still very good. The crust was perfect and the frangipane filling was very flavorful. I think I would try using less sugar next time, or maybe adding some lemon zest to balance out the sweetness.
Sk Chandon
[email protected]I'm not a huge fan of sour cherries, but this tart was surprisingly delicious! The frangipane filling was rich and creamy, and it balanced out the tartness of the cherries perfectly. The crust was also very good. Overall, I really enjoyed this tart a
Rama boy
[email protected]This sour cherry frangipane tart was a delightful treat! The combination of the tart cherries and the sweet almond filling was perfect, and the crust was flaky and buttery. I followed the recipe exactly, and it turned out beautifully. I will definite