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cherry tart

Cherry Frangipane Tart

Cherry Frangipane Tart is elegant, beautiful, and not too sweet. This is the perfect teat time treat, after dinner delight, or brunch star! Fresh cherries are arranged and sprinkled with almonds for a visually stunning dish that is European and crowd pleasing.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8



  • 1 Cup AP Flour
  • 3 Tablespoons Superfine Sugar or Granulated Sugar
  • 1/8 teaspoon salt
  • 6 tablespoons butter cold, diced
  • 1 large egg yolk
  • 1 tablespoon water ice cold
  • 3/4 teaspoon finely grated orange zest optional

Frangipane Filling

  • 1 cup finely ground almonds
  • 1 tablespoon AP flour
  • 1/2 cup butter room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon Brandy or Amaretto (or 1/2 teaspoon vanilla extract)
  • 2 cups fresh cherries pitted and halved
  • 2 tablespoons sliced almonds for topping


  1. First, make your crust by whisking flour with fine sugar and salt. Cut in cold butter. Whisk together egg yolk and cold water and use a fork to work it into the crust. Then put onto lightly floured surface and roll out to 10 inches. Then put into tart pan. Use a rolling pin to flatten edges. Chill approx. 45-60 minutes.

    Then preheat oven to 425 degrees. Blind bake the tart crust.

    Meanwhile, make your filling.

    In a large bowl, cream sugar with butter. Then add eggs. Beat in EITHER your brandy OR Amaretto OR vanilla extract. This is your preference for which hint of flavor enhancement you want.

    Then use a spatula or wooden spoon to add the flours. Then spread into your warm crust and top with cherries and almond slices. 

    Bake for 35-40 minutes.

    Allow to cool before serving.