Recipe

Cherry frangipane tart

Aug 27, 2013 2:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 8
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Ingredients

Cherry frangipane tart
  • 1 1/3 cup (200g) plain flour
  • 150 gram chilled butter, diced
  • 1/4 cup (40g) icing sugar, plus extra to dust
  • 1 egg yolk
  • 415 gram can pitted black cherries, well drained
  • thick cream, to serve frangipane filling
  • 125 gram butter, at room temperature
  • 1/2 cup (110g) caster sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup (125g) almond meal
  • 1 tablespoon plain flour

Method

Cherry frangipane tart
  • 1
    Place flour, butter and icing sugar in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolk and process until pastry just comes together.
  • 2
    Turn out onto a lightly floured surface and bring dough together to form a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
  • 3
    Preheat oven to 200°C (180°C fan-forced). Roll out pastry between 2 sheets of baking paper until 5mm thick. Use to line a 24cm loose-based fluted flan pan. Trim edges. Chill for 10 minutes.
  • 4
    Meanwhile, to make frangipane filling, using an electric mixer, beat butter and caster sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in almond meal and flour.
  • 5
    帕特樱桃干使用纸巾。传播frangipane filling over pastry base. Top with cherries (don't press down as they will sink during cooking). Bake for 45-50 mins, until filling is golden and spongy to touch. Cool in pan.
  • 6
    Remove tart from pan. Dust with extra icing sugar and serve with cream.

Notes

Replace almond meal in filling with pistachio meal by processing 1 1/3 cups shelled pistachios until ground. Replace cherries with a 410g can drained and chopped pear halves.

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