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 Fruit Tart For Breakfast, Anyone? Note

We know very well the insane pleasure of indulging in fruit tart for breakfast—and we suspect you know it well, too. But it sorta detracts from that loveliness to have to drag yourself out of bed and into the kitchen ridiculously early in the morning to make that happen. Which is exactly why we swooned to read a storage trick when one of our recipe testers,Irene Seales,  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
  • 5 tablespoons (2 1/2 ounces) unsalted butter, chopped
  • 1/3 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
  • 3/4 cup ground almonds
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • For the tart
  • 1 sheet puff pastry
  • 1 large egg yolk
  • 10 1/2 ounces cherries, pitted and cut in halves
  • Superfine or granulated sugar, for sprinkling
  • Heavy cream or whipped 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. You may wish to run a rolling pin over the pastry to minimize the crease lines. Using a sharp knife or pizza wheel, trim the edges of the puff pastry to form a neat rectangle or square (this ensures the edges rise evenly). Lightly score a 1/2-inch border around the edge of the puff pastry sheet, being careful not to cut completely through the pastry. Prick the entire pastry surface with a fork.
  • 4. Lightly brush the pastry with the egg yolk and spread the frangipane evenly over the pricked but not scored 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. Let cool slightly.
  • 5. Slice into squares and serve with cream, if you wish. (The recipe keeps nicely when transferred to a fresh sheet of parchment paper and loosely wrapped first in the parchment, then in foil. Keep at room temperature.)
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Recipe Testers Reviews

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.)

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 when wrapped in parchment and then foil, but not refrigerated—it remains perfectly crisp on the bottom the next day, when I sneak 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. I had divided the pastry to make 2 individual tarts, and wanted to make sure neither went soggy.

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