Rustic Cherry Tart

Rustic Cherry Tart Recipe

Almonds and cherries, a welcome match, come together in a rich, fragrant frangipane checkered with row upon row of wine-purple fruit. This delicious still life is framed by a single sheaf of puff pastry to create a sleek, angular tart.–Bill Granger

Rustic Cherry Tart Recipe

  • Quick Glance
  • 25 M
  • 45 M
  • Serves 12

Ingredients

  • For the frangipane
  • 2 1/2 ounces unsalted butter, chopped
  • 1/3 cup caster (superfine) sugar
  • 3/4 cup ground almonds
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  • For the tart
  • 1 sheet puff pastry
  • 1 egg yolk
  • 10 1/2 ounces cherries, pitted and cut in halves
  • Sugar, for sprinkling
  • Cream, for serving (optional)

Directions

  • Make the frangipane
  • 1. Mix the butter, sugar, ground almonds, egg yolks and vanilla extract in a food processor until combined. Refrigerate until chilled.
  • Make the tart
  • 2. Preheat the oven to 400°F (200°C). Put a baking tray in the oven to heat.
  • 3. Lay the puff pastry on a piece of baking paper on another baking tray. Trim off the edges of pastry (this makes the edges rise evenly). Using the point of a sharp knife, and being careful not to cut right through, score a 1/2 inch border around the edge of the sheet of puff pastry.
  • 4. Prick the entire surface with a fork and brush with egg yolk. Spread the frangipane evenly over the pastry within the scored area. Place the cherries, with the cut side up, in a single layer on top of the frangipane. Place the tart on the hot tray and bake for 15 minutes. Sprinkle with sugar and bake for another 5 to 10 minutes, until the sides are golden and puffed.
  • 5. Serve with cream if you wish.
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Comments
Comments
  1. Irene Seales says:

    I love the balance of the frangipane with the tartness of stone fruit. Since Bing cherries (my favourite) are now nearly gone, and I had a bag of freshly picked cherry-size wild plums, I made it with those, and it worked beautifully. The recipe keeps nicely the second day (wrapped in parchment then foil but not refrigerated), just perfectly crisp still on the bottom and great to sneak a piece with my coffee.

    • Beth Price says:

      Love your advice on keeping the tart fresh for morning coffee. Thanks Irene!

      • Irene Seales says:

        I should say that since there was some liquid from the fruit in the pan and the parchment I baked it on, I transferred the tart(s) to fresh, clean and dry parchments as soon as I felt I could move it using a large spatula to support it. I had divided the pastry to make two individual tarts, and wanted to make sure neither went soggy ;-)

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