Sour-Cherry Frangipane Tart

sour-cherry frangipane tart topped with powdered sugar
Photo: Mikkel Vang
Prep Time:
25 mins
Total Time:
1 hrs 35 mins
1 9-inch tart

An elegant French-inspired tart to showcase delicate sour cherries. Its almond-flour shortbread crust tastes nutty (and doesn't require any rolling) and the frangipane filling provides a silky canvas for the fruit. The finishing touches: confectioners' sugar and cups of hot coffee.



  • 1 stick unsalted butter, melted, plus more for pan

  • ½ cup granulated sugar

  • 1 ¼ cups unbleached all-purpose flour

  • ½ cup almond flour

  • Kosher salt


  • 2 large eggs

  • cup heavy cream

  • ¾ teaspoon pure almond extract

  • cup granulated sugar

  • 2 tablespoons unbleached all-purpose flour

  • ½ cup almond flour

  • ¾ teaspoon kosher salt

  • 1 ½ cups fresh sour cherries, rinsed, drained, and pitted (about 9 ounces)

  • Confectioners' sugar, for serving


  1. Crust: Preheat oven to 375 degrees. Butter a 9-inch fluted tart pan with a removable bottom. Pour melted butter over granulated sugar; stir to dissolve. Let cool 10 minutes. Whisk together both flours and 1/2 teaspoon salt; stir into butter mixture until thoroughly combined.

  2. Press dough into prepared pan, making sides slightly thicker than bottom. Freeze until firm, 15 minutes. Bake on a rimmed baking sheet until slightly puffed and golden, about 20 minutes. Transfer to a wire rack; let cool completely.

  3. Filling: Meanwhile, whisk together eggs, cream, almond extract, and granulated sugar. In another bowl, whisk together both flours and salt, then whisk into egg mixture until smooth. Arrange cherries in cooled crust in a single layer; gently pour batter around them. Bake, rotating once, until golden brown and just set, 35 to 40 minutes. Let tart cool at least 30 minutes, dust with confectioners' sugar, and serve.

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