Cherry Almond Tart (Frangipane)

It's cherry season again! Everything about the plant from the blossoms to the fruits makes humanity write poems mourning fleeting youth and short-lived good times. Hope you're seizing the season this year! Binge on them while you can!

Fresh cherries always feel too good for me to throw into a turnover or syrupy pie, where they'll end up tasting a lot like frozen. If I'm baking cherries it needed to be recipe that somewhat preserves the texture and makes fresh fruits shine. This is my version of slightly lighter-than-traditional frangipane, to help you celebrate the summer harvest. If you don't have cherries, any stone fruit (such as peach or plum) will work just as well.

Ingredients: (enough for two shallow 9-inch tart)

For the crust:
1 stick cold butter, cut into small cubes
1 1/4 cup flour
1/3 cup sugar
1 egg

For the filling:
1 stick softened butter
1 cup almond flour
1/2 cup sugar
1/4 flour
2 eggs
1 cup fresh cherries


Start with the crust: Cut butter into flour until a coarse crumble is formed. Mix in sugar. Stir egg into the crumble with a fork, work it into the flour mixture. Form the dough with your hand. Do not over work the dough. Place the dough between two piece of wax paper and roll it out. Peel off one piece of wax paper, line the tart pan with crust dough, and peel off the other piece of wax paper. Trim excess dough and fix the edge as needed. Poke the bottom with a fork. Bake for 10~15 minutes at 350F. Crust should be cooked but not browned.

Prepare the filling. Start with the cherries: Cut each cherry in half and remove the pit. Then prepare the almond mixture. Cream softened butter with sugar. Add almond flour. Then whisk in the eggs, one at a time. Finally add the flour, mix until just combined.

Pour almond mixture into baked & chilled crust. Under-fill a little as filling will puff up when baked. Bake for 20~25 min, until surface turns slightly golden. Serve while hot. Enjoy!

Video Instruction:

Tools and Links:

9 inch tart pans, 2-pack:
4 inch mini tart pans, 6-pack:
Heavy duty mini whisks:
Dough cutter:
Dough tamper:
Almond flour: