Cherry frangipane tart
The perfect summer dessert - fruity, sweet and delicious
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 20 - 25 mins
Plus chilling
- To make the pastry, process the flour (or flour and semolina, which gives it extra crunch) and butter, then add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.
- Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Stir in the kirsch or Armagnac. Chill for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin. Fill with lightly greased foil and baking beans and bake for 20-25 mins, removing foil after 15 mins, until golden. Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, arrange the cherries on top in a single layer. Heat the cherry conserve with 1 tbsp water until smooth, then brush over the cherries. Leave to cool before removing from the tin. Cut into wedges to serve, adding a spoonful of crème fraîche if you like.
765 kcalories, protein 12g, carbohydrate 69g, fat 50 g, saturated fat 23g, fibre 3g, sugar 31g, salt 0.72 g
Recipe from Good Food magazine, August 2005.
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http://www.bbcgoodfood.com/recipes/2377/
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Ingredients
FOR THE PASTRY
- 200g plain flour
- 25ml semolina (to give extra crunch)
- 100g unsalted butter , diced
- 1 tbsp caster sugar
- 1 egg , beaten
FOR THE FILLING
- 140g golden caster sugar
- 140g ground almonds
- 140g butter , melted
- 1 egg plus 1 egg yolk
- 2 tbsp kirsch or Armagnac
- 500g cherries , stones removed
- 2 tbsp cherry conserve
- crème fraîche , optional, to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 20 - 25 mins
Plus chillingIngredients
FOR THE PASTRY
- 200g plain flour
- 25ml semolina (to give extra crunch)
- 100g unsalted butter , diced
- 1 tbsp caster sugar
- 1 egg , beaten
FOR THE FILLING
- 140g golden caster sugar
- 140g ground almonds
- 140g butter , melted
- 1 egg plus 1 egg yolk
- 2 tbsp kirsch or Armagnac
- 500g cherries , stones removed
- 2 tbsp cherry conserve
- crème fraîche , optional, to serve
765 kcalories, protein 12g, carbohydrate 69g, fat 50 g, saturated fat 23g, fibre 3g, sugar 31g, salt 0.72 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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09 June 2008
Grandma commented on this recipe
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23 July 2011
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