Cherry Frangipane Tart

The classic combination of cherries and almonds is irresistible. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane. Softly whipped cream, crème fraîche or vanilla ice cream make nice accompaniments.


For the tart dough:

  • 1 cup/125 grams all-purpose flour
  • ¼ cup/45 grams granulated sugar
  • teaspoon salt
  • 6 tablespoons/86 grams chilled unsalted butter, in small pieces
  • 1 egg yolk beaten with 2 teaspoons water

For the filling:

  • 1 cup/4 ounces/112 grams sliced natural (raw) almonds, more for sprinkling
  • 1 tablespoon all-purpose flour
  • ½ cup/90 grams granulated sugar
  • 4 ounces/1 stick/112 grams unsalted butter, at room temperature
  • 2 eggs
  • 1 teaspoon almond extract
  • 12 ounces/350 grams pitted cherries (about 1 3/4 cups)
  • Confectioners’ sugar, for dusting
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      582 calories; 38 grams fat; 18 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 30 grams sugars; 9 grams protein; 152 milligrams cholesterol; 77 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings


  1. Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
  2. Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
  3. Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
  4. Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
  5. Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners’ sugar.

2 hours

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