Cherry frangipane tart

Cherry frangipane tart

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(3 ratings)

Prep: 30 mins Cook: 20 mins - 25 mins Plus chilling


Serves 6
The perfect summer dessert - fruity, sweet and delicious

Nutrition and extra info


  • kcalories765
  • fat50g
  • saturates23g
  • carbs69g
  • sugars31g
  • fibre3g
  • protein12g
  • salt0.72g
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For the pastry

  • 200g plain flour
  • 25ml semolina (to give extra crunch)



    Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…

  • 100g unsalted butter, diced
  • 1 tbsp caster sugar
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the filling

  • 140g golden caster sugar
  • 140g ground almonds
  • 140g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 egg plus 1 egg yolk



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp kirsch or Armagnac
  • 500g cherries, stones removed



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 2 tbsp cherry conserve
  • crème fraîche, optional, to serve

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  1. 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.

  2. 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.

  3. 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.

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Comments (5)

Enprimeur's picture

Surely, Amaretto rather than Armagnac (brandy) for the frangipane and perhaps Kirsch for the cherries.

browan713's picture

i have only just made this and have not yet had the chance to try it but...
when i made it i only used 300g of cherries and halved them which worked well. i also found that you needed a lot more cherry conserve than the recipe said. it also took a lot longer than 20 minutes to cook because they the recipe does not include the time taken to bake the pastry case which meant there was a little bit of a mad rush at the end!! apart from that it looks as if it has turned out well...

kathryndonna's picture
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I followed the recipe up to spreading the frangipane on the pastry base (although I used a few drops of almond extract rather than kirsch) then topped it with 4 plums which I had quartered and removed the stones from and baked. It took about 50 minutes to cook and made a beautiful dessert served with ice cream.

kochschlampe's picture
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Nice enough, but too sweet for my taste.

grampy's picture

The flavour of this tart is delicious. However, I poached the cherries in a little water and Kirch after removing the stones.
I added a teaspoon of Kirsh to the conserve before melting and brushing the cherries.
This made it a very grown up dessert. I served with whipped double cream and a sprinkle of toasted almonds. Fabulous!!!

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