When cherries are in season I think of nothing but this tart. An almond cherry frangipane or almond cream filled tart with fresh cut cherries on the top. The simplicity of flavors is what I love in this combination. I used a sweeter variety of cherries here but you could choose for more sour cherries as well. Check out the recipe below for this beautiful and fresh cherry almond tart.
Fresh Cherry Almond Tarts
Prep Time: 1h 45mins Bake Time: 45mins Total Time: 2h 45mins Makes: 6 small tarts
Ingredients:
Tart/Pete Sable:
175g Flour
25g Almond flour
50g Powdered Sugar
80g Cold Butter or Margarine
40ml Cold Water or Egg
Pinch of Salt
Cherry Frangipane or Almond Cream:
60g Butter (room temperature)
60g Egg (or 1 medium egg)
60g Almond Flour
60g Granulated Sugar
Pinch of Salt
Cherry Topping:
400g Fresh Cherries
20g Powdered Sugar
3ml lemon juice
Directions:
Tart/Pete Sable:
Add all the dry ingredients to the food processor and blend to mix all the dry ingredients.
- 175g Flour
- 25g Almond flour
- 50g Powdered Sugar
- 1 Pinch Salt
Add cold butter/margarine to the dry ingredients and blitz until a fine crumble is formed.
- 80g Cold Butter or Margarine
Add the egg or water to the crumble and blitz until the crumble clumps together into a dough.
- 40ml Cold Water or Egg
Transfer the dough on to a parchment paper and cut them into 6 portions. Start rolling individual dough on a lightly dusted parchment paper to achieve an even 3mm thickness. Cool in the fridge for 20-30mins. Gently transfer the rolled out dough to the lightly greased tart shells and press gently on the sides to make sure they sit evenly on the bottom and the sides.
If you are using perforated tart rings as I am, divide the dough in two and roll the dough out on a lightly dusted parchment paper to achieve an even 3mm thickness. Cool the rolled out dough in the fridge for 20-30mins. When ready remove one of the rolled out dough from the fridge, press the 6 greased tart rings and peel out the remaining dough. Transfer them to the baking tray. Using the other rolled out dough, cut out 6 - 10X3cm long strips and gently place them on the inside of the tart ring, pressing them against the sides. Join the the two ends and cut out the extra dough. Using your thumb gently press the joints together.
Trim the edges with a paring knife and prick the bottom of the tart using a fork (You can also cover the tarts with pie weights if the tart shells are not perforated). Let the tarts rest in freezer for at-least 30mins before baking.
Meanwhile preheat the oven to 170°C.
Bake the tart for 15mins, until you see they are mildly browned. Apply egg wash inside and outside the tart and bake for another 10mins.
Cherry Frangipane:
In a bowl, add room temperature butter and sugar. Beat using handheld mixer or stand mixer until light and fluffy.
- 60g Butter (room temperature)
- 60g Granulated Sugar
Add the egg to the mixture and mix to combine.
- 60g Egg (or 1 Medium Egg)
Finally, add almond flour and salt to the bowl. Mix until a smooth paste is formed.
- 60g Almond Flour
- Pinch of Salt
Fill a piping bag with the almond cream and pipe a thin layer evenly covering the bottom of the tart shell (do not over fill the almond cream as it tends to raise and can fall out of the tart while baking).
Place few chopped cherry pieces on top of the almond cream piped in the tart and bake at 160°C for 15mins or until the surface turns golden brown.
Cherry Topping:
Halve and pit the cherries.
- 400g Cherries
In a bowl, add halved cherries, lemon juice and icing sugar. Mix until the lemon juice and sugar evenly coats the cherries.
- 20g Powdered Sugar
- 3ml lemon juice
Place the coated cherries on top of the tarts with almond cream. Optional topping, almond flakes and mint leaf.
Thank you for checking out this recipe. I hope you like it and will try to make it at home. Tag us on instagram @frompistachiowithlove if you to make this recipe.
Enjoy From Pistachio With Love!
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