Cherry Frangipane Tart

Ingredients

  • 1 ¼ cups all-purpose flour
  • ½ cup plus 2 tablespoons confectioner’s sugar
  • ¼ cup plus 1 tablespoon sliced almonds, toasted
  • ¼ teaspoon salt
  • 8 ½ tablespoons unsalted cold butter, cut into ½ inch cubes
  • 1 recipe frangipane (approximately 1 ½ cups)
  • 3 ¾ cups frozen pitted, dark sweet cherries, thawed and drained
  • Confectioner’s sugar for dusting

    • Directions

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. In a food processor, process flour, sugar, almonds, and salt until almonds are finely ground.
    3. Add butter cubes, and pulse until clumps form. Mixture will be very crumbly.
    4. Pour mixture into a bowl and gently gather together.
    5. Pour mixture into a greased 10 inch false bottom tart pan.
    6. Press dough across bottom and up sides of pan with fingers.
    7. Place pan on a foil-lined sheet pan.
    8. Place a piece of parchment over the dough and up the sides of the pan.
    9. Fill with pie weights or dried beans.
    10. Bake for approximately 20-25 minutes or until baked through and brown.
    11. Remove the tart from the oven but maintain oven temperature.
    12. Using the parchment paper, gently remove the weights or beans.
    13. Cool tart in pan.
    14. Using an offset spatula evenly spread approximately ¾ cup of frangipane into the tart.
    15. Gently scatter cherries evenly on top.
    16. Spoon remaining frangipane over cherries. Filling will not completely cover cherries.
    17. Bake tart on a sheet pan for approximately 55 minutes or until nice and brown.
    18. Cool in pan.
    19. Gently remove tart from pan and dust with confectioner’s sugar before serving.

    Notes

  • Makes 1 round 10-inch-diameter tart.

    • Category

  • Dessert

    • Keywords

  • Almond Paste
  • Cherries

    • C u i s i n e S c h u l z