If you’re looking for a showstopper dessert that’s equal parts classic and daring, the Sour Cherry Frangipane Tart is truly in a league of its own. Tart, ruby-red sour cherries tucked into a buttery almond frangipane filling, all nestled in a tender, melt-in-your-mouth crust—every bite is a love letter to summer with a nod to French patisserie elegance. Whether you’re impressing friends at a dinner party or just treating yourself to a quiet afternoon bake, you’ll be absolutely smitten with how the flavors and textures in this tart come together.

Sour Cherry Frangipane Tart Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of making a Sour Cherry Frangipane Tart is that each ingredient has a purpose: to build layers of flavor, offer luxurious texture, or give the tart its beautiful finish. Gather these kitchen staples and seasonal gems, and you’re already halfway to dessert bliss.

All-purpose flour: The backbone of both crust and frangipane, giving the perfect tender structure.
Powdered sugar: This creates a smoother, more delicate crust than granulated sugar can offer.
Salt: Just a bit to balance sweetness and sharpen the flavors.
Unsalted butter (for both crust & filling): Cold for the crust, softened for the frangipane; butter brings rich flavor and the right crumb.
Egg yolk: Adds lushness and helps bind the pastry dough.
Ice water: Keeps the crust flaky and easy to work with—make sure it’s ice-cold!
Granulated sugar: Gives the frangipane lift and a gentle sweetness.
Almond flour: The magic ingredient in frangipane—nutty, tender, and oh-so-fragrant.
Eggs: Essential for the creamy consistency of the filling.
Almond extract: Just a splash brings out the tart’s signature marzipan aroma.
Sour cherries (fresh, frozen, canned, or jarred): The showstoppers—be sure to drain well and pit them if needed!
Sugar (for sprinkling): Optional, but adds a bit of sparkle and subtle crunch to the top.
Sliced almonds (for garnish): Lend beauty and a delicate toasty crunch.

How to Make Sour Cherry Frangipane Tart

Step 1: Make the Sweet Tart Crust

Begin by combining your flour, powdered sugar, and salt in a mixing bowl. Using a pastry cutter or your fingertips, cut in the cold, cubed butter until the mixture looks like coarse sand with a few pea-sized bits. Stir in the egg yolk and 2 tablespoons ice water, mixing gently just until the dough starts to come together. Add a touch more water only if needed—overworking makes the crust tough. Shape the dough into a disk, wrap it snugly in plastic wrap, and let it chill for at least 30 minutes.

Step 2: Roll and Blind-Bake the Crust

Once the dough is thoroughly chilled, roll it out on a lightly floured surface until it’s about 1/8-inch thick and will fit your 9-inch tart pan. Carefully press it into the pan, letting the excess hang over before trimming. Use a fork to gently prick the base (this keeps it from puffing up). Pop the crust in the fridge for another quick chill—just 10 minutes—to set the edges. Then, line with parchment, fill with pie weights or dried beans, and blind-bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment and return it to the oven for about 5 more minutes, just until the surface is lightly golden.

Step 3: Prepare the Almond Frangipane Filling

In a mixing bowl, cream the softened butter and granulated sugar together until you have a fluffy, pale mixture. Beat in your eggs, one at a time, giving each a moment to fully combine, then stir in your fragrant almond extract. Fold in the almond flour and a bit of all-purpose flour until you’ve got a smooth, soft batter. This is where the magic happens—the filling will bake up creamy and gently sweet, providing the ideal canvas for those tart cherries.

Step 4: Fill the Crust and Add Sour Cherries

Be sure your crust has cooled a bit before adding the filling. Spread the frangipane in an even layer—don’t forget those edges! Arrange your pitted sour cherries on top, pressing them in just slightly so they peek through the filling. If you’re feeling extra, sprinkle over some sugar and sliced almonds for sparkle and crunch.

Step 5: Bake the Tart

Place the tart back in your 375°F oven and bake for 35 to 40 minutes. The frangipane should puff up beautifully and take on a golden hue, while the cherries slightly sink and their crimson juices pool just a little. Remove the tart and let it cool completely before unmolding—restraint is hard, but totally worth it for clean, artful slices.

How to Serve Sour Cherry Frangipane Tart

Garnishes

When it comes to serving, a dusting of powdered sugar or a scattering of sliced, toasted almonds on top makes every slice look bakery-worthy. For even more decadence, pair each piece with a dollop of softly whipped cream or a spoonful of crème fraîche. These light, creamy touches offset the tart cherries and buttery almond filling perfectly.

Side Dishes

Think beyond the usual—try serving the Sour Cherry Frangipane Tart alongside a fresh fruit salad with berries and mint, or a glass of dessert wine like Moscato or Riesling. If you’re setting a spring or summer brunch table, pair it with lightly sweetened iced tea or even a pistachio-studded biscotti for an elegant spread.

Creative Ways to Present

This tart really wows in individual form—try dividing the dough and filling between mini tart pans for personal-sized treats. Serve with edible flowers for a special occasion, or drizzle each slice with a streak of cherry coulis to echo the fruit in the filling and add a burst of color. For a rustic, picnic-ready look, simply serve wedges straight from the tart pan on a wooden board with a scattering of fresh cherries as garnish.

Make Ahead and Storage

Storing Leftovers

Leftover Sour Cherry Frangipane Tart keeps surprisingly well. Once fully cooled, cover it loosely with foil or plastic wrap and store in the refrigerator for up to three days. The crust stays reasonably crisp, and the filling remains moist and delicious—just a touch more developed in flavor, making the next-day slices extra special.

Freezing

If you need to make the tart well ahead, freezing is your friend. Once baked and cooled, wrap individual slices or the whole tart tightly in plastic wrap and then foil. Freeze for up to two months. Thaw in the fridge overnight before serving. The frangipane’s tender crumb holds up beautifully, and the cherries retain their vibrant flavor.

Reheating

While the Sour Cherry Frangipane Tart is lovely at room temperature, a quick warm-up can restore that just-baked magic. Place slices on a baking sheet and reheat in a low oven (about 300°F) for 10 minutes. This refreshes the crust and brings back the fragrance of toasted almonds without drying out the filling.

FAQs

Can I use canned or jarred sour cherries?

Absolutely! Canned or jarred sour cherries work beautifully—just be sure to drain them thoroughly so you don’t add extra moisture to the tart. If they’re in syrup, rinse and pat dry for the best result.

What if I don’t have almond flour?

If almond flour isn’t handy, you can pulse blanched almonds in a food processor until finely ground (just be careful not to make almond butter). This provides the same nutty flavor and slightly rustic texture that makes frangipane irresistible.

Can I make this tart gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free blend in both the crust and filling, and you’ll have a delicious gluten-free Sour Cherry Frangipane Tart. Be sure to check that your almond flour and other ingredients are certified gluten-free if needed.

How do I know when the tart is done baking?

The frangipane filling will be puffed and golden, and the edges of the crust will be lightly browned. If you gently nudge a cherry in the center, the filling should feel lightly set but not jiggly—think soft cake, not custard.

Can I use other fruits instead of sour cherries?

Definitely! While the tartness of sour cherries really sings in this recipe, you can substitute with other stone fruits like apricots, plums, or even blueberries. Just be sure to adjust for sweetness and moisture as needed.

Final Thoughts

I can’t recommend enough treating yourself (and your loved ones) to a homemade Sour Cherry Frangipane Tart. With its crisp, buttery crust, luscious almond filling, and jewel-bright sour cherries nestled on top, every slice feels special. Whether you’re new to baking tarts or a seasoned pro, this recipe is sure to win over anyone lucky enough to snag a forkful.

Sour Cherry Frangipane Tart Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of this decadent Sour Cherry Frangipane Tart, where a buttery crust envelops a luscious almond filling topped with tart cherries. It’s a delightful dessert that balances sweet and tangy notes perfectly.

Ingredients

Scale

Crust:

1 ¼ cups all-purpose flour
¼ cup powdered sugar
½ teaspoon salt
½ cup unsalted butter (cold and cubed)
1 egg yolk
2–3 tablespoons ice water

Frangipane Filling:

½ cup unsalted butter (softened)
½ cup granulated sugar
1 cup almond flour
2 eggs
1 teaspoon almond extract
1 tablespoon all-purpose flour

Topping:

1 ½ cups pitted sour cherries (fresh or frozen, thawed and drained)
1 tablespoon sugar (optional, for sprinkling)
sliced almonds (optional, for garnish)

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Instructions

Make the Crust: Whisk together flour, powdered sugar, and salt. Cut in cold butter, then add egg yolk and ice water. Form into a disk, chill, then roll out and fit into a tart pan.
Blind Bake the Crust: Prick, chill, line with parchment and weights, then bake until lightly golden.
Prepare the Frangipane: Cream butter and sugar, add eggs and almond extract. Fold in almond flour and all-purpose flour.
Assemble and Bake: Spread frangipane in the crust, top with cherries, sugar, and almonds. Bake until golden.
Cool and Serve: Allow the tart to cool completely before serving.

Notes

You can use jarred or canned sour cherries if fresh or frozen aren’t available—just be sure to drain them well.
Serve with a dollop of whipped cream or crème fraîche for an elegant finish.

Prep Time: 45 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: French-Inspired