Fresh Cherry Frangipane Tart

Fresh Cherry Frangipane Tart

It’s cherry season in the northern hemisphere judging from the abundance of fresh cherries from the US and Canada that are available in the supermarkets here in Thailand at the moment. Cherries do not grow in the tropics so they are a real indulgence that is well worth savoring, if ever so briefly.

As a cook, what immediately came to mind was making a classic Italian/ French fresh cherry frangipane tart. Making tarts can get complicated, but this tart is relatively easy to make and beautifully showcases the plump whole fresh cherries nestled into a frangipane (almond flvored) cream and baked until golden brown. The scent of almonds wafting through the kitchen seductively compliments the juicy sweet tartness of the gently softened cherries.

Fresh Cherry Frangipane Cherry Tart

Bing cherries are your best choice for a fragipane tart. They are plump, firm, deeply colored, and have a crisp sweet sourness. To pit or not to pit the cherries? Some cooks do not, but pitting the cherries requires so little effort.  Cherry/olive pitters are available online, worth the small investment, and will last a lifetime.

Other fresh stone fruits you may want to try for this recipe include apricots, nectarines, plums, or peaches.

Fresh Cherry Frangipani Tart     makes a 9 inch tart

Cherry/ Olive pitter

Prepared ahead:

• Your favorite pasty dough, well chilled, rolled out, and fitted into a 9 inch tart pan.
• 18 oz/ 500 g fresh dark red (Bing) cherries, stems and pits removed

Frangipani Cream:

• 1 cup sliced almonds
• ½ cup sugar, divided
• 3 ½ oz/ 100 g unsalted butter at room temperature
• pinch of salt
• 2 teaspoons rum
• ¼ teaspoon almond extract
• 1 large whole egg
• 1 tablespoon whole milk
• 2 tablespoons light colored jam for glazing

Place the almonds and 2 tablespoons of sugar in a food processor and blitz until the almonds have been reduced to a stone ground flour like consistency.

Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until the butter is creamy. Scrape down the sides of the bowl and add the remaining sugar and beat until fluffy, about 1 minute. Once again scrape down the sides of the bowl and add the almond mixture and mix until thoroughly combined. Then add the salt, rum, and almond extract. Mix until combined. Then add the egg and milk and mix until light and fluffy.

If you are not using the frangipane cream right away, cover and refrigerate. Be sure to bring the cream to room temperature before assembling the tart.

Preheat the oven to 350 f/180 c

Assembling the tart:

Remove the pastry lined tart pan from the refrigerator and spoon the frangipane cream into the trat shell and even out the surface with a silicone spatula.

Arrange the pitted cherries over the entire surface of the tart, pressing ever so gently so the cream just anchors the cherries in place.

Transfer the tart to the oven and bake until the pastry crust is lightly browned and frangipane cream has puffed up and golden brown, about 50 to 60 minutes. Turn the tart after the first 30 minutes to insure even baking.

While the tart is baking heat the jam in a small pan until melted, strain out the solids, and set aside.

When the tart is done transfer to a cooling rack. Brush the glaze over the top of the tart and cool to room temperature.

Serve cut into wedges. This tart needs no flourishes. Beautiful just s it is.