Sour Cherry Frangipane Tart
- Ready In:
- 41mins
- Ingredients:
- 11
- Yields:
-
1 9-inch tart
- Serves:
- 8
ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup confectioners' sugar
- 1⁄4 teaspoon salt
- 9 tablespoons unsalted butter, chilled and cubed
- 1 large egg yolk
- 1 cup blanched almond
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 3 tablespoons butter, cut into small pieces
- 1 large egg
- 1 1⁄2 cups sour cherries, pitted
directions
- Preheat the oven to 375°F.
- To make the crust, pulse flour, sugar and salt in a food processor. Add butter and pulse until it resembles a coarse meal. Stir in the yolk and pulse again until the dough forms clumps and curds.
- Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
- Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze crust at least 30 minutes before baking.
- Bake blind for 15 minutes, remove the weight and let cool.
- For the filling, pulse almonds, sugar and salt in a food processor. Add butter and the whole egg and process until the mixture is smooth.
- Spread the mixture on the partially baked tart dough. Smooth the top and place the sour cherries.
- Reduce the temperature to 350° F and bake for another 25 minutes, or until crust is golden brown and filling is just beginning to brown around the edges. Serve warm.
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RECIPE SUBMITTED BY
MaryMc
SeaTac, Washington
I live with my husband near Seattle. I'm a college administrator, a Mac geek, a Deadhead, and a fat activist. I love to mess around (and make a mess) in the kitchen--there isn't much that I don't like to cook. My pie crust is getting almost as good as my mother's, and that's saying something!
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