Make the most of British cherry season with this classic cherry frangipane tart. Combining buttery homemade pastry, rich almond frangipane and sweet, juicy cherries, it's an impressive yet surprisingly straightforward dessert that's perfect for summer entertaining. Whether you're cooking with family during the school holidays or looking for an elegant pudding after a countryside lunch, this recipe is one you'll come back to year after year.
Why you'll love this recipe
- Peak British summer cherries
- Great family baking activity
- Can be prepared in advance
- Works equally well for garden lunches, picnics or dinner parties
Sweet British cherries are at their very best during the summer months, making this classic cherry frangipane tart a wonderful seasonal dessert. My kids love them and they love getting involved helping to de-stone them, so it's a brilliant recipe to make with children during the school holidays... although watch out for the cherry stains!
While cherries are the star of this recipe, raspberries, apricots, pears and plums all work beautifully too.
Tips for the perfect cherry frangipane tart
- Use ripe, firm cherries for the best flavour.
- Resting the pastry helps prevent shrinkage.
- Don't overwork the pastry dough.
- Blind bake thoroughly for a crisp base.
- Allow the tart to cool before slicing for cleaner portions.
Baked Cherry Frangipane Tart Recipe
Serves 10 to 12
For this recipe you will need:
1 x 23cm tart case, with removable base
Rolling pin
Food processor
Baking paper
Baking beans (or uncooked rice will do)
Ingredients
Pastry
125g diced cold unsalted butter (extra for lining tart case)
250g plain flour (some extra for dusting)
50g icing sugar
1 free-range egg
Pinch of sea salt
Frangipane
250g finely ground almonds
250g caster sugar
250g diced cold unsalted butter
1 vanilla pod
1 tablespoon plain flour
3 free-range eggs
1 handful of cherries, halved and stones removed
Method
- Begin by making the pastry. Place the flour, sugar, salt and butter into a food processor and pulse until you achieve a breadcrumb like texture. Add the egg and pulse again for a few seconds.
- Tip the dough out onto the bench and gently bring together with your hands. Be careful not to overwork the dough. Wrap the dough in cling film and rest in the fridge for 1 hour.
- Meanwhile make the frangipane. Place the almonds, sugar and butter in the food processor. Split the vanilla pod, scrape out the seeds and add. Blend until combined. Add the eggs and flour and blend again to form a thick paste. Set aside.
- Once the pastry has rested pre-heat your oven to 180C / gas 4. Lightly butter the tart tin. Dust the bench with flour and roll the pastry into a circle around ½ cm thick. Roll the pastry up onto your rolling pin and gently unroll over the tart case. Gently press the pastry into the corners as you work your way around the tart case. Trim of the overhanging pastry. Use some of this trim if you need to patch up and cracks or tears in your pastry. Prick the base several times with a fork.
- Scrunch up some baking paper to soften it and lay the paper into the tart case. Fill with the baking beans and bake for 10 minutes (this is called blind baking and stops the base puffing up and having a soggy bottom). After this time remove the paper and the beans and bake for a further 5 minutes.
- Remove the tart case from the oven. Evenly spread in the frangipane mix into the tart case and arrange the cherries evenly over the top. I like to reserve a few cherries for garnishing later. Bake for 45 minutes until golden brown.
- Remove from the oven and allow to cool.
- Serve slightly warm or at room temperature with crème fraîche, clotted cream, vanilla ice cream or lightly whipped double cream. For an extra touch, dust with icing sugar and garnish with a handful of fresh cherries just before serving.
Frequently Asked Questions
Can I make this recipe ahead?
Yes. The tart can be baked a day in advance and stored in an airtight container. Serve at room temperature or gently warm through before serving.
Can I use other fruits?
Yes, you can adapt this recipe to use other fruits including:
- Raspberries
- Apricots
- Pears
- Plums
- Damsons
Each gives slightly different sweetness and texture.
How long will it keep?
Up to three days in an airtight container.
Do I have to blind bake the pastry?
Yes. Blind baking helps keep the pastry crisp and prevents a soggy base.
Can I use frozen cherries when fresh are out of season?
Yes, although fresh cherries provide the best texture. Thaw frozen cherries first and drain away excess moisture.
