Cherries and almonds. A pairing that is hard to beat. But put them in a tart and you’re on to a winner every time. Frangipane tarts are my go to teatime treat but this one tops the charts. Working with fresh cherries is made easy with the help of OXO UK’s Cherry Pitter, with it stones are removed effortlessly and mess free so it’s a no brainer when making this tart.
British cherries are at their best during July and August so keep that in mind if you want to give this a go!
- ½ recipe of my Sweet Shortcrust Pastry (use a full recipe if you want and put the leftover dough in the freezer for up to 3 months!)
- 100g butter
- 100g caster sugar
- 140g ground almonds
- 75g plain flour
- 2 eggs
- ½ jar of good quality raspberry jam
- 400g cherries
- First things first, make your pastry as per the recipe and set aside in the fridge to chill.
- While the pastry chills remove the stones from your cherries, cut in half and set aside – this is where an OXO Cherry Pitter comes in handy!
- Preheat the oven to 180°C
- Roll our your dough to around 3mm in thickness and line a tart tin, chill for a further 5 minutes then line with baking paper and baking beans and blind bake for 20-30 minutes until golden and crisp.
Tip: when you line your tin leave a little overhang as your pastry will shrink as it bakes, and you don’t want short sides! You can trim the excess with a sharp knife once the case is out of the oven and partially cooled.
- While your tart case cools make the frangipane – cream the butter and sugar together until light and fluffy.
- Gradually add the eggs one at a time and mix thoroughly.
- Add the flour and ground almonds and combine to finish the frangipane.
- Once your tart case is cool line the base with the jam. Use as much or as little as you like but a good coating will ensure you get an evident layer when the tart is finished and cut.
- Spoon on your frangipane and spread even
Tip: I like to pipe my frangipane on as it makes it a little easier to make even. I use these disposable bags to make life a lot easier!
- Finish the tart with your cherries, pushing them half in so that when the frangipane rises they still show.
- Bake the tart at 180°C for 35-45 minutes, until golden brown and firm.