Best 2 Sour Cherry Frangipane Tart Recipes

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Indulge in the delightful symphony of flavors presented by the Sour Cherry Frangipane Tart, a culinary masterpiece that harmonizes the vibrant tartness of sour cherries with the rich, nutty sweetness of frangipane filling, all encased in a crisp, buttery crust. This recipe collection offers a step-by-step guide to crafting this delectable treat, from preparing the buttery shortcrust pastry and the luscious frangipane filling to assembling and baking the tart to perfection. As a bonus, we've included an enticing variation using fresh blueberries, inviting you to explore a vibrant twist on this classic dessert.

Let's cook with our recipes!

SOUR-CHERRY FRANGIPANE TART



Sour-Cherry Frangipane Tart image

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

1 stick unsalted butter, melted, plus more for pan
1/2 cup granulated sugar
1 1/4 cups unbleached all-purpose flour
1/2 cup almond flour
Kosher salt
2 large eggs
1/3 cup heavy cream
3/4 teaspoon pure almond extract
1/3 cup granulated sugar
2 tablespoons unbleached all-purpose flour
1/2 cup almond flour
3/4 teaspoon kosher salt
1 1/2 cups fresh sour cherries, rinsed, drained, and pitted (about 9 ounces)
Confectioners' sugar, for serving

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.

SOUR CHERRY FRANGIPANE TART



Sour Cherry Frangipane Tart image

I found this recipe on a wonderful blog, CafeFernando.com. The creator credits Dorie Greenspan for the crust and Martha Stewart for inspiring the filling.

Provided by MaryMc

Categories     Tarts

Time 41m

Yield 1 9-inch tart, 8 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
9 tablespoons unsalted butter, chilled and cubed
1 large egg yolk
1 cup blanched almond
1/2 cup sugar
1/4 teaspoon salt
3 tablespoons butter, cut into small pieces
1 large egg
1 1/2 cups sour cherries, pitted

Steps:

  • Preheat the oven to 375°F.
  • To make the crust, pulse flour, sugar and salt in a food processor. Add butter and pulse until it resembles a coarse meal. Stir in the yolk and pulse again until the dough forms clumps and curds.
  • Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
  • Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze crust at least 30 minutes before baking.
  • Bake blind for 15 minutes, remove the weight and let cool.
  • For the filling, pulse almonds, sugar and salt in a food processor. Add butter and the whole egg and process until the mixture is smooth.
  • Spread the mixture on the partially baked tart dough. Smooth the top and place the sour cherries.
  • Reduce the temperature to 350° F and bake for another 25 minutes, or until crust is golden brown and filling is just beginning to brown around the edges. Serve warm.

Tips:

  • Use fresh sour cherries for the best flavor. If you can't find fresh cherries, you can use frozen or canned cherries. Just be sure to thaw and drain them before using.
  • Make sure to pit the cherries before using them. You can use a cherry pitter or a knife to do this.
  • Don't overmix the frangipane filling. Overmixing will make it tough.
  • Bake the tart until the crust is golden brown and the filling is set. This will take about 45 minutes.
  • Let the tart cool completely before slicing and serving. This will help the filling to set properly.

Conclusion:

This sour cherry frangipane tart is a delicious and easy-to-make dessert that is perfect for any occasion. The tart crust is flaky and buttery, the frangipane filling is rich and creamy, and the sour cherries add a bit of tartness that balances out the sweetness of the filling. This tart is sure to be a hit with everyone who tries it!

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