Cherry Frangipane Tart

Helene

(1)

This Cherry Frangipane Tart is a little gem, a symphony of texture and tastes. Picture this: a golden pastry dough, filled with a smooth almond frangipane filling, topped with a homemade cherry pie filling, and decorated with a velvet whipped cream.

cherry frangipane tart on a marble board with pink napkin in the foreground and cherries in the background.

Whether it’s a festive occasion where you want to WOW your guests, or a moment of self-indulgence, this cherry frangipane tart promises to captivate taste buds with the perfect balance of sweet and tangy.

This French-style tart may look impressive, but the good news is you don’t need to step foot in a fancy bakery to enjoy this cherry and almond tart. You can create this stunning dessert right from your kitchen.

Make sure to read the entire blog post to ensure you don’t miss out on any tips to bake this cherry tart.

top view of an almond and cherry tart on a dessert plate, with pink napkin on the side.

Equipment

  • Stand mixer with the paddle attachment (not compulsory, but it simplifies the process). Alternatively, you can mix the ingredients by hand.
  • Pie weights (Note: Pie weights are not necessary if you choose to use a combination of a silicone mat, a perforated baking sheet, and a perforated tart ring).
  • Electric mixer for the almond filling and whipped cream.
  • Tart ring: 5 x 4in (10cm) or 1 x 8in (20cm). I prefer a perforated ring but feel free to use a classic fluted tart pan. If possible, choose a loose base tart tin to make it easier to remove the tart after baking.
  • Other essential equipment: rolling pin, baking paper…

OPTIONAL: tart ring, perforated silicone sheet and a perforated aluminum sheet pan are the best tools to make tarts. The tart shell will be perfectly baked without bubbling because the steam can escape. However, if you don’t have these specialized tools, fear not! Simply opt for a baking sheet and parchment paper.

Note about the Ingredients

Here are a few notes about some ingredients. Full list at the bottom of the page.

Cherries: use fresh or frozen cherries for the cherry pie filling. Both work well.

I highly recommend sticking with fresh cherries for incorporating into the almond filling and decorating the tart. Using frozen cherries can result in a loss of texture and a release of excess water, potentially affecting the final outcome of the tart.

Whipped cream: Use full-fat heavy cream and full fat mascarpone cheese. Avoid using a light version as the fat content helps to stabilize the whipped cream.

For the tart case, check my sweet pastry recipe for all the details.

a cherry tart, set on a dessert plate and cut in half to show the texture of the tart. Another tart is set in the background with cherries.

How to make the cherry frangipane tart

The cherry frangipane tart may seem like a culinary adventure, but in reality, each step is a classic baking recipe.

I recommend dividing the process into two days to make it more manageable and avoid feeling overwhelmed. By breaking it down, you’ll be able to tackle each step with ease.

Day 1:

Pastry shell: I prepare the dough and line the tart rings, then wrap it with cling film and let them chill overnight.

Cherry Filling: You can even make it 3 days in advance.

Day 2:

Pre-Bake, almond filling, bake, whipped cream, and assembly.

cherry tart in process with a bowl of almond frangipane on the left and a bowl of cherrie pie filling on the right.

almond frangipane and cherry pie filling

cherry frangipane tart in process with a batch of tart shells ready to go to the oven.

tart shells ready for pre-baking and tart shells after pre-baking and filled with almond cream.

cherry frangipane tart in process with tart shells filled with frangipane and cherries.

halved cherries added to the almond frangipane cream, and tarts after baking.

cherry frangipane tart in process with on the left side, tart shells filled with cherry pie filling and on the right side the final tart decorated with whipped cream.

tarts topped with cherry pie filling and then, decorated with whipped cream and fresh cherries.

Tips

Here are some tips to help you succeed in making this cherry and almond tart.

  • Read the entire recipe before starting.
  • For the best taste and texture in your tart, using good-quality ingredients is important.
  • Don’t skip the chilling time for the dough. To understand this essential step, check out the blog post: Sweet-Pastry Dough
  • Pre-baking the crust for 15 minutes is important. This step will prevent the crust from turning soggy, which can happen if you pour a wet filling into a raw crust
  • Let the tart cool completely before adding the cherry filling.

FAQ

Can I make this cherry frangipane tart ahead of time?

Yes, partially, and I recommend starting the day before. If you haven’t read the “How to Make the Cherry Tart” section, check it out.

Otherwise:

The dough for the tart shell can be frozen; check the sweet pastry recipe for details.

The cherry pie filling can be made 3 to 4 days in advance.

How to store this cherry tart?

The tart is best when served the day it’s made. Any leftovers: under a cake dome or in an airtight container in the fridge for 2-3 days.

Can you freeze the tart? 

Unfortunately, this almond cherry tart is not suitable for freezing.

Can I bake in a different tart ring?

Instead of 5 small tart, make one bigger single tart, with a tart ring/tart tin of 8 in (20cm). Adjust the cooking time: pre-bake for 15 min and then bake with filling for 15-20 minutes.

Note:

Due to the robust flavor of cherries, the almond taste in this recipe may be subtle. The cherry pie filling can even overpower the almond flavor, especially depending on the variety of cherries used. In this recipe, I use a mix of black cherries and sour cherries. Black cherries tend to have a sweeter taste compared to sour cherries.

Add almond extract to the almond filling if you wish to intensify the flavor. However, keep in mind that it’s important to strike a balance between the cherry and almond flavors so that they complement each other harmoniously.

a frangipane cherry tart on a dessert plate with another tart set on the background.

Try these recipes, next

Raspberry Frangipane Tart

Blackberry Tart

White Forest Cake

If you tried this Cherry Frangipane Tart or any recipe on the blog, let me know how you liked it by leaving a comment below. Find me on InstagramFacebook and Pinterest for even more tips and recipes.

Cherry Frangipane Tart

  • Prep time: 1 hour
  • Cook time: 35 minutes
  • Total time: 4 hours
  • Serves: 5

Learn how to make this Cherry Frangipane Tart to impress your guests.

Ingredients

Sweet Pastry

  • 115 g (1 stick) unsalted butter, softened
  • 75 g (3/4 cup) powdered sugar
  • 25 g (1/4 cup) sifted-ground almonds
  • 1 pinch salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 250 g (2 cups) all-purpose flour

Cherry Filling

  • 200 g (0.45lbs) pitted cherries
  • 35 g (3 Tbsp) fine sugar (caster or granulated)
  • 15 ml (1 Tbsp) lemon juice
  • 10 g (1 Tbsp) cornstarch

Almond Cream Filling

  • 75 g (2/3 stick) unsalted butter, softened
  • 65 g (1/3 cup) fine sugar
  • 1 large egg
  • 75 g (3/4 cup) sifted-ground almonds
  • 1 teaspoon almond extract - optional
  • 10 cherries pitted and halved

Whipped Cream

  • 180 ml (3/4 cup) heavy cream, 30-36% milk fat, chilled
  • 90 g (3/4 cup) mascarpone cheese, full fat, soften
  • 50 g ( 1/2 cup) powdered sugar
  • 1 teaspoon vanilla extract

Decoration

  • 10 cherries, pitted and halved
  • 5 whole cherries

Method

Tart Shells (sweet pastry dough)

  • 1)

    Prepare 1 batch of the sweet pastry. Line 5 tart rings (4in / 10cm diameter) with the dough and let it chill in the fridge for 2 hours at least, best overnight. (don’t forget to grease the tart rings)

Cherry Filling

  • 1)

    Add the cherries with sugar into a saucepan. Heat over medium heat, frequently stirring, until the cherries start to break down

  • 2)

    In a small bowl, combine the lemon juice and the cornstarch until fully dissolved. Pour the cornstarch juice into your cherry mixture and turn your heat to medium-low. Stir constantly with a whisk for a few additional minutes or until everything thickens, and the cornstarch turns clear. Note: the cherry filling will thicken as it cools.

  • 3)

    Pour the cherry filling into a bowl to cool. Cover with plastic wrap, touching the surface, and place in the fridge for at least 1 hour or overnight. When ready to use, stir with a spoon to smooth a little bit.

Almond Frangipane Filling

  • 1)

    Note: Prepare the almond filling when ready to prebake the tart shells.

    With an electric mixer, cream the butter with sugar until fluffy, soft, and easily spreadable

     

  • 2)

    Add the egg and beat until fully incorporated.
    Note: The cream will split a bit and get back to the right texture when adding the ground almonds

  • 3)

    Add the ground almonds and a teaspoon of almond extract if used it, and mix until fully incorporated. Set until the tart shells are pre-bake.

    Note: cherries will be added when assembling.

Whipped cream

  • 1)

    Add all the ingredients to a large bowl. With an electric mixer, start to whip on medium speed, allowing the mascarpone cheese to turn to a liquid consistency.

  • 2)

    When everything is fully mixed together, increase the speed to medium-high and whip until stiff peaks form.

  • 3)

    With a spatula, gently fold the frosting to remove any air bubbles. Be gentle to avoid the chantilly deflating. Then, place the whipped cream in a piping bag fitted with a tip of your choice. Use it immediately or store in the fridge until you’re ready to assemble the tarts.

Baking and Assembly

  • 1)

    Preheat the oven to 170°C, fan assisted. Make sure you poke the dough of your tart shells. Line the tart shells with baking paper, and ensure it sits on the side of the dough. Fill with baking beans / ceramic pie weights (With perforated tart rings, perforated silicone sheet, and a perforated aluminum sheet pan, you can omit the pie weights).

  • 2)

    Bake for 10 minutes. Remove from the oven. Carefully remove the paper and beans (Be careful, there are very hot) and let the tart shells cool slightly for a few minutes before adding the almond cream filling.

  • 3)

    Add the almond cream filling and spread evenly with a palette spatula or the back of a spoon. Add halved cherries.

  • 4)

    Return the tart to the oven and cook for 10-12 minutes or until the almond cream is cooked. Let cool completely before processing the next step.

  • 5)

    When cooled, add a layer of cherry filling, and spread evenly.

  • 6)

    Place the whipped cream in a piping bag fitted with a round tip and and decorate like a flower or as you wish. Top with cherries.

Notes

– Baking spoons, US/UK standard size : teaspoon 5ml / tablespoon: 15ml / cup: 240ml
– Storage: Any leftovers: in an airtight container or under a cake dome, in the fridge for up to 2 days.
– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful
– The quantity of the whipped cream was just enough to decorate the tart like I did, so there was no leftover frosting. If you want to decorate your tart differently and are worried about running out of whipped cream, increase the ingredients accordingly.

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