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A square of rustic cherry puff pastry tart, topped with a dollop of whipped cream.
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5 / 4 votes

Rustic Cherry Puff Pastry Tart

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.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: French
Servings: 12 servings
Calories: 245

Ingredients

For the frangipane

  • 5 tablespoons (2 1/2 oz) 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 cherry 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)
US - Metric

Instructions

Make the frangipane

  • In a food processor, mix the butter, sugar, ground almonds, egg yolks, and vanilla extract until combined. Cover and refrigerate until chilled.

Make the cherry tart

  • 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.

    ☞ TESTER TIP: The cherry tart keeps exceptionally nicely overnight at room temperature when transferred to a fresh sheet of parchment paper and loosely wrapped, first in parchment and then in foil.

Nutrition

Serving: 1portion | Calories: 245kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 54mg | Fiber: 2g | Sugar: 9g