Cherry Frangipane Tart

Cherry Frangipane Tart


  • 1 ¼ cups all-purpose flour
  • ½ cup plus 2 tablespoons confectioner’s sugar
  • ¼ cup plus 1 tablespoon sliced almonds, toasted
  • ¼ teaspoon salt
  • 8 ½ tablespoons unsalted cold butter, cut into ½ inch cubes
  • 1 recipe frangipane (approximately 1 ½ cups)
  • 3 ¾ cups frozen pitted, dark sweet cherries, thawed and drained
  • Confectioner’s sugar for dusting


  • Preheat the oven to 350 degrees Fahrenheit.
  • In a food processor, process flour, sugar, almonds, and salt until almonds are finely ground. Add butter cubes, and pulse until clumps form. Mixture will be very crumbly.
  • Pour mixture into a bowl and gently gather together. Pour mixture into a greased 10 inch false bottom tart pan. Press dough across bottom and up sides of pan with fingers. Place pan on a foil-lined sheet pan.
  • Place a piece of parchment over the dough and up the sides of the pan. Fill with pie weights or dried beans and bake for approximately 20-25 minutes or until baked through and brown.
  • Remove the tart from the oven but maintain oven temperature. Using the parchment paper, gently remove the weights or beans. Cool tart in pan.
  • Using an offset spatula evenly spread approximately ¾ cup of frangipane into the tart. Gently scatter cherries evenly on top.
  • Spoon remaining frangipane over cherries. Filling will not completely cover cherries.
  • Bake tart on a sheet pan for approximately 55 minutes or until nice and brown. Cool in pan.
  • Gently remove tart from pan and dust with confectioner’s sugar before serving.


Makes 1 round 10-inch-diameter tart