Cherry Frangipane Tart

Step 1/5

• 83⅓ g flour
• 33⅓ g confectioner’s sugar
• 50 g butter
• ⅓ egg
• ⅓ pinch salt

• food processor

The first thing you have to do is to make the pate sucree. Put the dry ingredients and the butter in the food processor. When the mix looks like crumbles add the egg. If you feel it needs more water, add a drop or two. When is ready, put in a plastic wrap and leave it in the fridge for at least 1 hour.

Step 2/5

• tart pan

When the dough is ready, put some flour on your working space and start to work your dough. Do it fast so the butter won’t start to melt. Put it in your tart pan. Put a baking paper on it and some baking beans. Bake in the preheated oven at 180 degrees for 20 minutes. Take the baking paper off and bake it for another 10 minutes. Let it rest.

Step 3/5

• 33⅓ g caster sugar
• ⅓ tsp amaretto
• ⅓ tsp vanilla bean paste
• 41⅔ g almond flour
• 6⅔ g almond flour
• 36⅔ g butter
• ⅔ eggs

• stand mixer with whisk

Add the butter and the sugar in the bowl and mix them until creamy. Add the amaretto and the vanilla paste. Put one egg at a time and stir until well combined. Add the flour and the almond meal.

Step 4/5

• 100 g cherries
• 1⅔ tbsp cherry jam

Brush the tart with some cherry jam and put the mixture in. Put the cherries on top. Be sure you remove all the seeds. Bake it for 20-25 minutes or until fully baked at 180 degrees.

Step 5/5

• ⅓ tbsp almond cornflakes

Brush it with some warm mixture of cherry jam and water right when you take it out of the oven. Let it rest and remove it from the pan. Sprinkle some almond flakes on top

Enjoy your meal!