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    Cherry frangipane tart

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    *mandatory

    Cherry frangipane tart

    • Preparation time: 15 minutes + cooling
    • Cooking time: 40 minutes
    • Total time: 55 minutes

    Serves: 6

    Ingredients

    215g sheet frozen Cooks’ Ingredients Puff Pastry, defrosted
    75g unsalted butter, softened
    75g caster sugar
    1 tbsp plain flour
    Few drops almond extract
    1 British Blacktail Free Range Medium Egg, lightly beaten
    75g ground almonds
    180g pack Cherries, halved and pitted
    1 tbsp toasted flaked almonds
    Crème fraîche or ice cream, to serve

    Method

    1. Preheat the oven to 200ºC, gas mark 6, and put a large, flat baking sheet in the oven. Unroll the pastry on its baking paper. Use a sharp knife to score a border 2cm in from the edge and pierce the base all over with a fork. Transfer the pastry, still on its baking paper, to the hot baking sheet and cook for 10 minutes.

    2. Meanwhile, beat the butter and sugar in a bowl with a wooden spoon until smooth. Beat in the flour and almond extract, then the egg. Finally, beat in the ground almonds.

    3. Remove the pastry from the oven and press down the base, leaving the border raised. Spread the base with the frangipane, then scatter with the cherries and flaked almonds.

    4. Return the tart to the oven for 25-30 minutes until the filling is golden and puffed up. Allow to cool for 10 minutes before serving warm with crème fraîche or ice cream.

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    Cook’s tip
    You can make the frangipane with ground pistachios instead of almonds. You’ll need to grind them yourself, pulsing them in a food processor until quite fine.

    Cook’s tip You can make the frangipane with ground pistachios instead of almonds. You’ll need to grind them yourself, pulsing them in a food processor until quite fine.

    Cook’s tip You can make the frangipane with ground pistachios instead of almonds. You’ll need to grind them yourself, pulsing them in a food processor until quite fine.

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