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Cherry Frangipane Tart

Cherry Frangipane Cake

Cherry Frangipane Cake - a delicious cherry and almond cake perfect for any summer celebration!

Course: Dessert
Prep Time: 12 hours
Cook Time: 30 minutes
Total Time: 12 hours 30 minutes
Author: Recipe adapted from Chef Stefano Baiocco – Villa Feltrinelli

Ingredients

Cherries

  • 500 gms – 1 lb. cherries
  • Juice of 3 oranges
  • ½ cup fresh mint
  • 1 tbsp ginger grated
  • 250 gms – 1 ¼ cup granulated sugar
  • 1 lt. water

Crust

  • 150 gms – 2/3 cup butter
  • 50 gms – ¼ cup granulated sugar
  • 30 gms – 1 2/3 tbsp egg yolk
  • 220 gms – 1 ¾ cup all-purpose flour
  • Zest of half a lemon grated
  • 1 pinch of salt

Frangipane

  • 125 gms – ½ cup butter
  • 125 gms – ¾ cup granulated sugar
  • 125 gms – 1 1/3 cup almond meal
  • 10 gms – 1 ¼ tbsp all-purpose flour
  • 2 eggs
  • Zest of half a lemon grated

Instructions

Cherries

  1. Put the cherries in a big bowl and mix them with the sugar. Refrigerate for 2 hours.
  2. Add the water and bring to a boil. Remove from the heat, add the remaining ingredients and mix well. Let it cool down, then refrigerate overnight.
  3. The following day, drain the cherries and keep the cooking water. Halve the cherries and keep them aside.
  4. Put the cooking liquid back on the fire and reduce until you get a syrup.

Crust

  1. Beat together the butter and sugar until fluffy.
  2. Add the egg yolk, flour and all the remaining ingredients and mix well.
  3. Make the dough into a ball, flatten it and cover it with cling wrap. Refrigerate for 1 hour.
  4. Roll it into a flat round and use it to line a 20cm – 8 inch spring form pan. Keep aside.

Frangipane

  1. Beat together the butter and sugar until fluffy.
  2. Add the eggs, flour, almond meal and all the remaining ingredients and mix well.
  3. Pour the Frangipane mixture onto the prepared crust.
  4. Bake in a pre-heated oven at 175°C – 350°F for 30 minutes or until the crust is cooked through.

Assembling

  1. Decorate the tart with the halved cherries and drizzle with the cherry syrup.

Recipe Notes

This cake is best eaten the following day, when the cherries and their syrup get absorbed into the Frangipane.