Irresistible Cherry Almond Tart Recipe: A Classic French Dessert Made Easy
Prepare to be enchanted by this truly delightful and incredibly easy Cherry Almond Tart. It’s a dessert that perfectly marries simplicity with sophistication, making it a showstopper for any occasion. The experience begins with a perfectly crafted almond tart crust, boasting a delightful crunch that gives way to a tender, buttery crumb. Inside, a luscious almond cream filling (frangipane) provides a soft, rich counterpoint. But the true stars are the fresh, vibrant cherries, which bake down into a gloriously jammy, intensely fruity perfection. This tart isn’t just a dessert; it’s an experience, a harmony of textures and flavors that will captivate your senses.
A Timeless French Classic for Every Season
There’s a reason why certain recipes become revered classics, and this Cherry Almond Tart is a prime example of a quintessential French dessert. Its enduring appeal lies in its elegant simplicity and the way it celebrates seasonal fruits. While cherries are undoubtedly divine in this preparation, the beauty of a frangipane tart is its adaptability. You can easily swap out cherries for plums in the late summer, apples or pears in the fall, or even berries in the spring. This timeless quality, much like a finely crafted piece of art, ensures it’s always in style and always a welcome treat. It’s the kind of dessert that feels special without being overly complicated, making it a favorite among home bakers and seasoned chefs alike.
The Perfect Partnership: Cherries and Almonds
The combination of cherries and almonds is a culinary match made in heaven, a flavor profile that many consider to be one of the most harmonious. There’s a subtle science and a delightful poetry to it: cherry pits themselves contain compounds that lend a delicate almond-like essence, hinting at nature’s own suggestion that these two ingredients are meant to be together. The sweet-tart burst of ripe cherries perfectly complements the rich, nutty depth of almond cream, creating a sophisticated balance that is both comforting and exciting. This pairing is foundational in many European patisseries, and for good reason – it’s simply irresistible. Each bite offers a delightful contrast and blend, making this tart profoundly satisfying.
Make-Ahead Convenience and Effortless Elegance
One of the many charms of this Cherry Almond Tart recipe is its incredible make-ahead potential, allowing you to assemble a show-stopping dessert with minimal stress on the day of serving. Both the sweet tart crust dough and the luxurious frangipane (almond cream) can be prepared days in advance and stored in the refrigerator. This forward planning makes it exceptionally easy to throw together for a romantic date-night dinner or when entertaining guests, giving you more time to enjoy their company. Imagine simply rolling out your chilled dough, spreading the ready-made frangipane, and dotting with fresh fruit – it’s gourmet baking made accessible.
Beyond its convenience, this recipe also offers fantastic versatility. You can easily adapt it to create charming miniature versions, perfect for individual servings at a brunch or dessert buffet. Simply use smaller tart molds and adjust baking times accordingly. For an elevated twist, consider substituting the traditional frangipane with a rich hazelnut cream, which offers a different but equally delightful nutty flavor profile. Experimenting with other seasonal fruits like apricots, plums, or even figs can also transform this tart into a new culinary adventure each time you bake it.
Table of Contents
- Cherry Almond Tart Recipe
- The Heart of the Tart: Frangipane Explained
- Ingredient Deep Dive and Essential Tips
- Serving and Storing Your Cherry Almond Tart
Serving and Storing Your Cherry Almond Tart
To truly elevate this already magnificent dessert, consider serving your Cherry Almond Tart with a scoop of classic, creamy French vanilla ice cream. The melting coolness of the ice cream against the warm, fruity tart creates a divine contrast that is simply unforgettable. Alternatively, a dollop of freshly whipped cream or a spoonful of tangy crème fraîche can provide a lovely counterpoint to the tart’s richness. A light dusting of powdered sugar just before serving adds a touch of elegance and visual appeal. This tart is best served at room temperature, allowing its complex flavors and textures to fully shine. It’s an easy, show-stopping dessert that will undoubtedly earn you rave reviews!
Oh hey, beautiful! Do you see how exquisitely crisp that crust is, and how the roasted cherries have just melted into the wonderfully soft frangipane? It’s a symphony of textures and flavors. The firm yet delicate crust holds its shape beautifully, offering a satisfying snap with every forkful. The frangipane, with its subtle almond aroma, bakes into a custardy dream, gently embracing the cherries. And those cherries – transformed by the oven’s heat into glistening pockets of sweet-tart jamminess – are simply divine. This is a dessert that looks as good as it tastes, a testament to the magic of classic French baking.
Choosing Your Crust: Tender, Not Flaky
While there are many types of pastry dough, for this Cherry Almond Tart, I strongly recommend a short-crust pastry, often referred to as a “pâté sablée” or “sweet tart dough.” The key characteristic here is tenderness, rather than the flakiness you might seek in a pie crust or puff pastry. A short-crust dough creates a sturdy yet melt-in-your-mouth base that perfectly supports the rich frangipane and juicy cherries without becoming soggy. Its crisp texture provides an ideal counterpoint to the soft filling. You can use my easy almond tart crust recipe for a truly cohesive almond flavor profile, or opt for a classic pâté sucrée. If you’re short on time, a good quality store-bought sweet short-crust pastry will also work beautifully. For a creative twist, you could even fill the tart with some of my cherry pie filling recipe for an even more intense cherry experience.
The Heart of the Tart: Frangipane Explained
At the core of this exquisite tart is frangipane, a term often used interchangeably with almond cream. This luxurious filling is a staple in French patisserie and is essentially a sweet almond-flavored custard. Made from ground almonds, sugar, butter, and eggs, frangipane bakes into a wonderfully soft, moist, and aromatic layer that provides a rich foundation for the fruit. Its texture is more akin to a dense cake or a very tender financier, rather than a liquid custard. As it bakes, it puffs up slightly and turns a beautiful golden brown, its nutty flavor deepening and beautifully complementing the tartness of the cherries. Frangipane not only contributes to the incredible taste but also adds a delightful, creamy mouthfeel that contrasts perfectly with the crisp tart shell. While store-bought almond paste can be used, making fresh frangipane from scratch ensures the purest and most vibrant almond flavor.
Ingredient Deep Dive and Essential Tips
Crafting the perfect Cherry Almond Tart involves more than just following steps; it’s about understanding your ingredients and employing a few key techniques. Let’s delve into some essential tips to ensure your tart turns out spectacular every time:
Selecting Your Cherries
- Fresh Cherries: For the best flavor and texture, fresh, ripe cherries are highly recommended. Look for firm, plump cherries with bright green stems. Sweet varieties like Bing or Rainier work beautifully, but a mix of sweet and tart cherries can add delightful complexity.
- Pitting: Pitting cherries can be a bit tedious but is crucial. A cherry pitter makes this task quick and easy, but a chopstick or a piping nozzle can also work by pushing the pit out from the stem end. Halving the cherries ensures even distribution and helps them release their juices during baking.
- Frozen Cherries: If fresh cherries are out of season, high-quality frozen cherries can be used. Thaw them completely and drain any excess liquid thoroughly to prevent a watery tart. Pat them dry with paper towels before arranging them on the frangipane.
Mastering the Almond Cream (Frangipane)
- Consistency is Key: Whether you’re making your own frangipane or using a good quality store-bought version, ensure it’s at a spreadable consistency. If it’s too stiff from the fridge, let it sit at room temperature for a bit, or gently warm it slightly (be careful not to scramble the eggs if homemade).
- Homemade vs. Store-bought: Homemade frangipane typically offers a fresher, more nuanced almond flavor. However, high-quality almond paste can be used as a shortcut, often requiring a little thinning with butter and egg to achieve the right consistency.
Perfecting the Tart Dough
- Chill, Chill, Chill: The importance of chilling your tart dough cannot be overstated. Chilling before rolling makes it easier to handle, prevents shrinking during baking, and contributes to a wonderfully crisp texture. Chill after rolling, after lining the pan, and again before baking with the filling.
- Even Thickness: Aim for a consistent dough thickness of about 3mm. This ensures even baking and a balanced crust-to-filling ratio. Rolling between two sheets of parchment paper makes this easier and helps with transfer.
- Lining the Pan: When lining your tart pan, gently press the dough into the corners and up the sides. If the dough tears, don’t fret; simply press it back together with your fingers. The removable bottom of a tart pan is key for easy serving.
Baking to Perfection
- Oven Temperature: The recommended temperature of 350°F (175°C) with convection (if available) promotes even browning and a crisp crust. If you don’t have convection, a slightly higher temperature or longer baking time might be needed.
- Visual Cues: Look for visual cues – a deep golden-brown crust and frangipane that has set and started to caramelize around the edges and even in the center. The cherries should look jammy and slightly burst.
- Cooling: Allow the tart to cool completely in the pan before attempting to remove it. This ensures the crust is fully set and firm, preventing any breakage.
Cherry Almond Tart
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Ingredients
- 450 g Cherries pitted, halved
- 450 g Almond Cream or this recipe
- 1 single crust almond tart crust, sweet tart dough, or store-bought crust
Instructions
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Preheat the oven to 350°F convection, if you have that option. This helps ensure even baking and a crisp crust.
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Working quickly to keep the dough cold, roll out the tart dough on parchment paper to about 3mm thick. Remember to match the shape of your tart pan: if using a rectangular pan, roll into a rectangle; for a round pan, aim for an approximate circle.
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Chill the rolled dough thoroughly for at least 20 minutes. This is a crucial step to prevent shrinking during baking and maintain a crisp texture.
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Carefully line your removable-bottomed tart pan with the chilled dough. Gently lift and settle it into all the corners and creases. If the dough happens to break or crack, simply press it back together with your fingers – it’s very forgiving!
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Chill the lined tart pan again for about 15 minutes. After chilling, use a sharp paring knife to carefully cut off any excess pastry from the edges.
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Place dollops of almond cream (frangipane) into the prepared crust. The cream can be at room temperature for easier spreading or cold straight from the fridge if it’s already a good consistency. Spread it out into one even layer across the bottom of the tart shell.
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Arrange the pitted and halved cherries evenly on top of the almond cream layer. You don’t need to press them deep into the cream; the frangipane will puff up as it bakes, beautifully encasing the cherries.
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Chill the assembled tart one final time until the dough is firm, approximately 20 minutes. This last chill helps set everything and prevents the butter in the crust from melting too quickly in the oven.
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Bake the tart in the preheated oven. Check on it and rotate every 15 minutes to ensure even browning. Bake until the tart shell is a deep, golden brown and the almond cream is fully set and has started to brown beautifully in the center. Baking times can vary; for a rectangular mold, it typically takes about 35 minutes, but larger or smaller tarts may vary slightly.
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Allow the tart to cool completely on a wire rack before attempting to remove it from the pan. This is crucial for the crust to firm up and prevent any breakage.
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Once cooled, cut into slices and serve at room temperature to best appreciate all the flavors and textures. For storage, wrap the tart well and keep it at room temperature for up to 3 days, or in the refrigerator for up to 7 days.
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In conclusion, this Cherry Almond Tart is more than just a recipe; it’s an invitation to savor the timeless elegance of French baking. With its crisp crust, rich frangipane, and jewel-like cherries, it promises a dessert experience that is both sophisticated and profoundly satisfying. Whether you’re an experienced baker or just starting out, this tart offers an accessible path to creating something truly memorable. So gather your ingredients, follow these steps, and prepare to impress yourself and your loved ones with this unforgettable treat.