If you love desserts that balance nutty richness with a punchy fruit tang, this Sour Cherry Frangipane Tart is about to become your new baking obsession. Imagine velvety almond frangipane nestled in a crisp, golden tart shell, each bite dotted with bright, juicy sour cherries that make your taste buds sing. It’s the kind of treat you bring to a gathering just to show off how stunning homemade baking can be—yet it’s incredibly approachable for bakers of any skill level.
Ingredients You’ll Need
The magic behind every great Sour Cherry Frangipane Tart lies in how each simple ingredient works together, just like a symphony. Every item listed here plays a crucial role, contributing to the texture, flavor, or gorgeous look of the final tart. Gather these fresh, quality ingredients, and you’re already halfway to dessert bliss:
- Tart Shell (9-inch, pre-baked): Your foundation! Use a store-bought shell for convenience or make your own for extra bragging rights.
- Almond Flour (1 cup): Essential for that dreamy nutty flavor and signature frangipane texture.
- Unsalted Butter (1/2 cup, softened): Brings richness and helps create a tender, moist crumb in the filling.
- Granulated Sugar (1/2 cup): Adds perfect sweetness; don’t skip the creaming step for an airy filling.
- Large Eggs (2): Give the frangipane structure and silkiness.
- Almond Extract (1/2 teaspoon): Boosts that unmistakable almond character—don’t be tempted to leave it out!
- Salt (1/4 teaspoon): Just a pinch sharpens flavors and keeps the tart from tasting flat.
- All-Purpose Flour (1 tablespoon): Helps set the frangipane, ensuring it slices cleanly.
- Sour Cherries (1 1/2 cups, fresh or frozen, pitted and drained): The vibrant heart of the tart—tangy, juicy, and visually stunning.
- Turbinado Sugar (1 tablespoon, optional): Adds a sparkling, crunchy crown when sprinkled on top before baking.
How to Make Sour Cherry Frangipane Tart
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). This small act ensures your tart bakes evenly and achieves a perfectly golden crust. If you haven’t already, place your pre-baked tart shell on a baking sheet for easy transfer in and out of the oven.
Step 2: Cream Butter and Sugar
In a mixing bowl, cream together your softened butter and granulated sugar until the mixture is light and fluffy. Take your time here—this step makes the frangipane ultra-luxurious by incorporating just the right amount of air.
Step 3: Add Eggs, Almond Extract, and Salt
Beat in the eggs, one at a time, making sure each is fully mixed before adding the next. Follow with the almond extract and salt. The extract intensifies the flavor, while salt keeps everything balanced and nuanced.
Step 4: Stir in Almond Flour and All-Purpose Flour
Fold in the almond flour and all-purpose flour until your filling is uniform and creamy. Almond flour is key for that signature nutty quality, while just a touch of all-purpose flour ensures the frangipane sets luxuriously.
Step 5: Assemble the Tart
Spread the frangipane filling evenly into the pre-baked tart shell, smoothing it out with a spatula. Arrange your pitted, well-drained sour cherries on top in a single layer. Press them in gently so they snuggle just beneath the surface for pretty pops of color.
Step 6: Add Turbinado Sugar (Optional) and Bake
If you love a bit of sparkle and crunch, sprinkle turbinado sugar over the tart before baking. Slide the tart into the oven and bake for 35 to 40 minutes—look for a golden, slightly puffed frangipane with set edges and the faintest jiggle in the very center.
Step 7: Cool and Serve
Once out of the oven, let your Sour Cherry Frangipane Tart cool completely. This patience pays off: cooling allows the frangipane to firm up for perfect slices that show off their ruby studded tops.
How to Serve Sour Cherry Frangipane Tart
Garnishes
For a simple but elegant finish, dust the tart with a whisper of powdered sugar right before serving. You can also add a scattering of toasted sliced almonds for extra crunch and visual flair—a dollop of whipped cream or a swirl of vanilla ice cream takes it utterly over the top.
Side Dishes
Pair your tart with a pot of strong black tea or freshly brewed coffee to temper its sweetness and highlight the cherries. Light, citrusy salads or a bowl of macerated berries can balance the richness if you want a full dessert spread.
Creative Ways to Present
Try cutting the Sour Cherry Frangipane Tart into elegant wedges, then serve each slice on a swirl of cherry or raspberry coulis for a vibrant restaurant-style dessert. For a more playful vibe, cut the tart into small squares and serve as part of a dessert buffet or afternoon tea.
Make Ahead and Storage
Storing Leftovers
Leftover Sour Cherry Frangipane Tart keeps beautifully at room temperature for up to one day, covered lightly with foil. For longer storage, place any remaining slices in an airtight container in the fridge—this helps maintain moisture while keeping the pastry crisp.
Freezing
If you’d like to make the tart ahead or save a few slices for later, wrap portions tightly in plastic wrap followed by a layer of foil. Tuck them in the freezer for up to two months. Thaw overnight in the refrigerator to keep the texture at its best.
Reheating
To enjoy your Sour Cherry Frangipane Tart warm, simply pop a slice in the oven at 300°F (150°C) for 10 minutes, or until gently heated through—this refreshes the tart shell’s crispness and brings out the aroma of almond and cherries all over again.
FAQs
Can I use sweet cherries instead of sour cherries?
You can absolutely substitute sweet cherries if that’s what you have on hand, though the unique tartness of sour cherries is what makes this dessert memorable. To mimic some of that tang, consider adding a squeeze of lemon juice or a handful of fresh raspberries.
Do I need to thaw frozen cherries before using?
Yes, thaw your frozen cherries completely and drain any excess liquid before nestling them into the frangipane. This prevents your tart from getting soggy and ensures the filling bakes up light and tender.
Is it possible to make this tart gluten-free?
With just one tablespoon of all-purpose flour, it’s easy to swap in a gluten-free flour blend or even a little more almond flour if needed. Check that your tart shell is gluten-free as well, and you’re set for a celiac-friendly treat.
What is the best way to pit fresh sour cherries?
A cherry pitter makes swift work of the job, but a sturdy drinking straw or even a small piping tip will do in a pinch. Pit the cherries ahead of time and let them drain well to avoid excess moisture in your tart.
Can I make the frangipane filling ahead of time?
Definitely! Prepare the frangipane up to two days ahead and keep it in the refrigerator, tightly covered. When ready to bake, simply spread it into your tart shell, top with cherries, and proceed as usual for fresh-baked perfection.
Final Thoughts
Every homemade dessert tells a story, and the Sour Cherry Frangipane Tart is no exception—it’s vibrant, comforting, and truly a joy to make. Give it a try, share it with someone you love, and let the delightful mix of cherries and almonds brighten your table!
Print
Sour Cherry Frangipane Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet, tangy sour cherries nestled in a rich almond frangipane filling, all encased in a buttery tart shell. This Sour Cherry Frangipane Tart is a perfect balance of flavors and textures, making it a show-stopping dessert for any occasion.
Ingredients
Tart Shell:
- 1 9-inch tart shell (homemade or store-bought, pre-baked)
Frangipane Filling:
- 1 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
Cherry Topping:
- 1 1/2 cups sour cherries (fresh or frozen, pitted and drained)
- 1 tablespoon turbinado sugar (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Make Frangipane: Cream together butter and sugar, beat in eggs, add almond extract, salt, almond flour, and all-purpose flour.
- Fill Tart Shell: Spread frangipane in pre-baked shell, press cherries on top, sprinkle with turbinado sugar.
- Bake: Bake for 35–40 minutes until golden and set.
- Cool and Serve: Allow to cool before slicing and serving.
Notes
- If using frozen cherries, thaw and drain well to avoid excess moisture.
- Tart can be made a day ahead and stored at room temperature.
- Serve with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
