Rustic Cherry Tart

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


  • 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. 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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