This rustic cherry tart smothers a puff pastry crust with frangipane, cherries, and almonds. It’s a stunning summer dessert with its purplish summer stone fruit. Ideal for dessert and, if you can manage to save a slice, for breakfast as well.
Rustic Cherry Tart
- Quick Glance
- 25 M
- 45 M
- Serves 12
- For the frangipane
- For the cherry tart
In a food processor, mix the butter, sugar, ground almonds, egg yolks, and vanilla extract until combined. Cover and refrigerate until chilled.
Preheat the oven to 400°F (200°C). Place a rimmed baking sheet in the oven to heat.
Place a couple sheets of parchment paper or aluminum foil on your work surface. Place the puff pastry on top and, if desired, run a rolling pin over the pastry to minimize the crease lines.
Using a sharp knife or pizza wheel, trim the puff pastry to form a neat rectangle or square. Lightly score a 1/2-inch-wide border around the edge of the puff pastry sheet, being careful not to cut completely through the pastry. Prick the entire pastry surface inside the border with a fork.
Lightly brush the pastry with the egg yolk. Spread the frangipane evenly over the pastry inside the border. Place the cherries, cut side up, in a single layer on the frangipane.
Using the edges of the 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 edges of the pastry are golden and puffed.
Let cool slightly. Slice the cherry tart into squares and serve with cream, if you wish.
Recipe Testers' Tips
This rustic cherry tart 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. 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 change. If I made this again, I would likely use the whole egg and also add a little almond extract as well.
I used a pizza cutter to trim the puff pastry and to score it. (You still need to be careful although 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 helps the puff pastry puff so 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.
I love the balance of rich frangipane with the tartness of stone fruit in this rustic cherry tart. 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 when wrapped in parchment and then foil, but not refrigerated—it remained perfectly crisp on the bottom the next day when I snuck a piece with my coffee.
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, dry parchment as soon as I felt I could move it, using a large spatula to support it.