Cherry frangipane tart

Name: Cherry frangipane tart
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 200 grams plain flour; 25 milliliters semolina (to give extra crunch); 100 grams unsalted butter, diced; 1 Tbsp caster sugar; 1 egg, beaten; 140 grams golden caster sugar; 140 grams ground almonds; 140 grams butter, melted; 1 egg plus 1 egg yolk; 2 Tbsps kirsch or Armagnac; 500 grams cherries, stones removed; 2 Tbsps cherry conserve; 1 serving crème fraîche, optional, to serve

Cherry frangipane tart is a lacto ovo vegetarian recipe with 6 servings. One portion of this dish contains roughly 12g of protein, 46g of fat, and a total of 743 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. A couple people really liked this dessert. This recipe from BBC Good Food requires egg plus egg yolk, crème fraîche, butter, and kirsch. From preparation to the plate, this recipe takes about 55 minutes. If you like this recipe, you might also like recipes such as Prune, Cherry, and Apricot Frangipane Tart, Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote, and Raspberry Frangipane Tart.

Instructions

To make the pastry, process the flour (or flour and semolina, which gives it extra crunch) and butter, then add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.

Ingredients you will need

Semolina

Butter

Dough

All Purpose Flour

Sugar

Water

Wrap

Egg

Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Stir in the kirsch or Armagnac. Chill for at least 20 mins.

Ingredients you will need

Almond Meal

Armagnac

Egg Yolk

Butter

Kirsch

Sugar

Egg

Equipment you will use

Bowl

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin. Fill with lightly greased foil and baking beans and bake for 20-25 mins, removing foil after 15 mins, until golden.

Ingredients you will need

Beans

Roll

Equipment you will use

Oven

Aluminum Foil

Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, arrange the cherries on top in a single layer.

Ingredients you will need

Almond Paste

Cherries

Base

Equipment you will use

Oven

Heat the cherry conserve with 1 tbsp water until smooth, then brush over the cherries. Leave to cool before removing from the tin.

Ingredients you will need

Cherries

Water

Cut into wedges to serve, adding a spoonful of crme frache if you like.

Equipment

Bowl

Oven

Aluminum Foil

Ingredients

Servings:

200grams

plain flour 25milliliters

semolina (to give extra crunch)100grams

unsalted butter, diced 1Tbsp

caster sugar 1

egg, beaten 140grams

golden caster sugar 140grams

ground almonds 140grams

butter, melted 1

egg plus 1 egg yolk 2Tbsps

kirsch or Armagnac 500grams

cherries, stones removed 2Tbsps

cherry conserve 1serving

crème fraîche, optional, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.