Sour Cherry Frangipane Tart

Recipe by MaryMc
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 41mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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