Rustic Cherry Tart

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


  • 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)


  • 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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