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 purplish wine-stained fruit. This delicious still life is framed by a sheet of puff pastry to create a sleek, angular tart.–Bill Granger

LC Tart For Breakfast, Anyone? Note

We know—and we suspect that you know—the insane pleasure of indulging in fruit tart for breakfast. But it sorta—no, it definitely—detracts from that loveliness to have to drag yourself into the kitchen ridiculously early in the morning to make that happens. Which is exactly why we swooned when we read the storage tip from reader Irene Seales, which you’ll find in her comment beneath the recipe. So if you’ve been wobbly in the knees since you read “fruit tart for breakfast” moments ago, we suspect you’ll appreciate Irene’s technique, too. Much obliged, Irene.

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. Cover and refrigerate until chilled.
  • Make the tart
  • 2. Preheat the oven to 400°F (200°C). Place a baking sheet in the oven to heat.
  • 3. Place a couple sheets of parchment paper or aluminum foil on another baking sheet and place the puff pastry on top. Using a sharp knife or pizza wheel, trim the edges of the puff pastry to form a neat rectangle (this ensures the edges rise evenly) and lightly score a 1/2-inch border around the edge of the sheet of puff pastry, being careful not to cut right through the pastry. Prick the entire surface of the pastry with a fork.
  • 4. Lightly brush the pastry with the egg yolk and spread the frangipane evenly over the scored section of pastry. Place the cherries, cut side up, in a single layer on the frangipane. Using the edges of the sheets of parchment or foil as handles, carefully transfer the tart and the parchment or foil to the hot baking sheet and bake for 15 minutes. Sprinkle with sugar and bake 5 to 10 minutes more, until the sides of the pastry are golden and puffed.
  • 5. Slice into squares and serve with cream, if you wish.
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Testers Choice

Testers Choice
Testers Choice
Adrienne Lee

Apr 26, 2005

This is a great recipe. It has great flavor and is actually quite easy to make. My family liked the tart so much that they didn't want me to give away the leftovers. I used a mix of cherries. Our cherry tree is still young and so has a smaller yield than a more mature tree, but had a great yield this year. Using cherries in different shades of red made a beautiful tart. My usual frangipane recipe uses a whole egg and not 2 yolks. I think you could reduce some of the frangipane's heaviness by making this one change. If I made this again, I would likely use the whole egg and also add a little almond extract as well. Hints: I used a pizza cutter to trim the puff pastry and to score it. (You still need to be careful, but it's a tiny bit easier to get straight lines than using a knife.) It's critical to heat the baking sheet at the same time as the oven. (This is critical because it helps the puff pastry to puff and the tart is less soggy.) My cherries were quite juicy but to keep the tart from becoming soggy, I let the cherries sit on layers of paper towels after being cut in half. (The egg yolk brushed before the frangipane should also help with sogginess.)


Comments
Comments
  1. Irene Seales says:

    I love the balance of the frangipane with the tartness of stone fruit. Since Bing cherries (my favorite) 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 and 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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