Recipes › Cherry › Cherry and Almond Frangipane Tart
Cherry and Almond Frangipane Tart
Plump British cherries are nestled into a rich, buttery almond frangipane inside a crisp shortcrust shell, creating a tart of extraordinary depth and fragrance. As it bakes, the cherries burst slightly, releasing their juice into the almond cream and creating pockets of jammy intensity. This is a classic summer showstopper that needs nothing more than a little cream alongside.
Cherry is usually ready June to July. More cherry recipes, or see what to sow this month where you are.
Ingredients
- 400 g fresh cherries
- 320 g shortcrust pastry
- 150 ground almonds
- 125 g unsalted butter
- 125 caster sugar
- 2 large eggs
- 2 tbsp plain flour
- ½ tsp almond extract
- ½ tsp vanilla extract
- 1 tbsp icing sugar
- 1 portion double cream
Contains: cereals gluten, eggs, milk, nuts.
Method
- Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Chill for 20 minutes.
- Preheat the oven to 190°C (170°C fan). Blind bake the pastry case with baking parchment and baking beans for 15 minutes, then remove beans and bake for a further 5 minutes until pale golden.
- Reduce the oven temperature to 180°C (160°C fan).
- Beat the butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well. Fold in the ground almonds, flour, almond extract and vanilla extract.
- Spread the frangipane evenly over the base of the cooled pastry case.
- Press the stoned cherries firmly into the frangipane, spacing them evenly across the entire surface.
- Bake for 35-40 minutes until the frangipane is set, puffed and golden brown.
- Leave to cool in the tin for 15 minutes. Dust with icing sugar before serving.
Tips
- Stone the cherries over a bowl to catch the juices — add the juice to the frangipane for extra flavour.
- A cherry pitter makes quick work of stoning; alternatively, use the flat side of a wide knife.
- The frangipane should still have a very slight wobble in the centre when taken out of the oven — it will firm as it cools.
Ring the changes
- Replace ground almonds with half ground hazelnuts and half ground almonds for a more complex nuttiness.
- Add a tablespoon of kirsch to the frangipane for a cherry-almond liqueur flavour.
Keeping it
Store at room temperature under a cake dome for up to 2 days, or in the fridge for up to 4 days. Serve at room temperature.
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More from the same crop
A magnificent British trifle inspired by the Black Forest flavours of cherry, dark chocolate and cream. Layers of dark chocolate sponge soaked in kirsch syrup, plump cherries in their own syrup, rich chocolate custard and softly whipped cream are stacked in a glass bowl and finished with chocolate shavings. This is pure indulgent celebration.
1 h 5 min · medium · Cherry
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 5 April 2026.