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Cherry and Almond Tart Recipe

Cherry and Almond Tart Recipe

Learn how to make the best homemade Cherry and Almond Tart with this easy baking recipe. The buttery shortcrust pastry pairs perfectly with rich frangipane and juicy cherries. Master the classic technique of blind baking and create a showstopping dessert that balances sweet and tart flavors beautifully.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
45 mins
Serves:
1 tart (8 slices)
An overhead shot of a perfectly golden Cherry and Almond Tart resting on a vintage white ceramic cake stand. Soft natural light streams through a nearby window, highlighting the glossy ruby-red cherries nestled in the golden-brown almond frangipane. A cross-section view reveals the distinct layers of crisp shortcrust pastry, moist almond filling, and baked cherries that have slightly sunk into the frangipane. Scattered around the base are a few raw almonds and fresh cherries, while a light dusting of icing sugar creates beautiful contrast against the rich colors. A silver cake server rests nearby on a rustic wooden table, ready to cut into the first slice.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp cold water</li><li class="ingredients-single-item">For the frangipane filling:</li><li class="ingredients-single-item">125g unsalted butter, softened</li><li class="ingredients-single-item">125g caster sugar</li><li class="ingredients-single-item">125g ground almonds</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1 tsp almond extract</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">400g fresh cherries, pitted (or frozen cherries, thawed and drained)</li><li class="ingredients-single-item">2 tbsp flaked almonds</li><li class="ingredients-single-item">1 tbsp icing sugar, for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or uncooked rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Cherry pitter (optional but recommended)</li><li class="equipment-single-item">Food processor (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Working with cold butter is crucial here as it creates those important little pockets of fat that will produce a flaky, tender pastry when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the icing sugar, then add the egg yolk and enough cold water to bring the dough together. The dough should be soft but not sticky. Form it into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan/Gas 5). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, ensuring it's large enough to line your tart tin. Carefully lift the pastry over the tin and press it gently into the bottom and sides. Trim any excess pastry, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the parchment and beans, and return to the oven for another 5-7 minutes until the pastry is pale golden. The blind baking ensures your pastry base is crisp rather than soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare the frangipane filling. In a large bowl, cream together the butter and sugar until pale and fluffy. This creates a light, airy texture in your frangipane. Gradually beat in the eggs one at a time, adding a tablespoon of the ground almonds with each egg to prevent curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the remaining ground almonds, almond extract, and flour until well combined. The mixture should be smooth and light. If it appears too runny, don't worry - the ground almonds will absorb some moisture as the tart bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the pastry case is ready, reduce the oven temperature to 180°C (160°C fan/Gas 4). Spread the frangipane evenly into the pastry case. Arrange the pitted cherries on top, gently pressing them slightly into the frangipane. The cherries will sink a little during baking, so don't press them in too deeply.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Scatter the flaked almonds over the top and bake for 25-30 minutes until the frangipane is puffed up, golden brown, and set in the center. You can test this by inserting a skewer into the center - it should come out clean with no wet mixture attached.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the tart to cool completely in the tin before carefully removing. The frangipane will continue to set as it cools, making it easier to get clean slices. Just before serving, dust lightly with icing sugar for an elegant finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve at room temperature for the best flavor, or slightly warm with a dollop of crème fraîche or vanilla ice cream. This tart keeps well in an airtight container for up to 3 days, though the pastry will gradually soften. You can refresh it in a low oven for 5-10 minutes before serving if you prefer a crisper base.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cherry and Almond Tart?

This tart requires plain flour, unsalted butter, icing sugar, eggs, ground almonds, caster sugar, almond extract, fresh or frozen cherries, and flaked almonds. The three main components are a shortcrust pastry base, almond frangipane filling, and cherry topping.

How to cook Cherry and Almond Tart at home?

Learn how to cook Cherry and Almond Tart by first blind baking a homemade shortcrust pastry case until golden. Then prepare an almond frangipane filling by creaming butter and sugar, adding eggs, ground almonds and flour. Fill the pastry case, top with pitted cherries and flaked almonds, then bake until golden and set. Finish with a dusting of icing sugar.

Can I use frozen cherries instead of fresh ones for a frangipane tart?

Yes, frozen cherries work perfectly in a frangipane tart. Simply thaw them completely and drain well to remove excess moisture before arranging on top of the filling. This makes the tart accessible year-round, not just during cherry season, with minimal difference in flavour.

Why do I need to blind bake the pastry case for a fruit tart?

Blind baking creates a moisture barrier between the filling and pastry, preventing a soggy bottom. It ensures your tart has a crisp, fully-cooked base that can support the moist frangipane and fruit. This essential technique gives professional results with proper texture contrast.

What's the best way to store a frangipane fruit tart?

Store your frangipane fruit tart at room temperature for up to 24 hours or refrigerate for 2-3 days in an airtight container. The pastry may soften slightly over time. For best results, bring to room temperature before serving or warm gently in the oven to restore crispness.

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You can test this by inserting a skewer into the center - it should come out clean with no wet mixture attached." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the tart to cool completely in the tin before carefully removing. The frangipane will continue to set as it cools, making it easier to get clean slices. Just before serving, dust lightly with icing sugar for an elegant finish." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve at room temperature for the best flavor, or slightly warm with a dollop of crème fraîche or vanilla ice cream. This tart keeps well in an airtight container for up to 3 days, though the pastry will gradually soften." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophie Lambert", "datePublished": "2024-04-18", "reviewBody": "Cherries perfectly complement almond filling! The frangipane was velvety smooth and the tart cherries provided the perfect amount of acidity to balance the sweetness. My family was impressed!", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marco Bianchi", "datePublished": "2024-04-15", "reviewBody": "Blind baking technique worked brilliantly! The pastry remained crisp even after several days. This was my first time making frangipane and the instructions were clear and precise. Excellent recipe!", "name": "Crisp Pastry Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-10", "reviewBody": "Worth pitting all those cherries! I invested in a cherry pitter after making this recipe and it was worth every penny. The tart looks spectacular and tastes even better. Everyone at my dinner party wanted seconds!", "name": "Showstopper Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-05", "reviewBody": "Made this three weekends straight! I've never repeated a recipe so frequently, but this tart is that good. I tried it with different cherries each time and even experimented with frozen ones in winter. Always delicious!", "name": "Repeatedly Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-03-28", "reviewBody": "Frangipane texture absolutely perfect! I was worried about getting the consistency right but followed the instructions exactly and it turned out beautifully light and nutty. The contrast with the buttery pastry is divine.", "name": "Texture Excellence", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/cherry-and-almond-tart-recipe" }
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