Cherry Frangipane Tart


  • Cherries or any stone fruit
  • 12 of the [Pie Crust](/recipes/pie-crust) recipe with 1 tbsp sugar
  • Frangipane


  • 1 12 tbsp butter (room temp)
  • 13 cup white sugar
  • 1 large egg
  • 34 cup almond flour
  • 12 tsp kosher salt
  • 18 tsp vanilla extract
  • 14 tsp almond extract


Blind bake the tart shell

  • Roll out the tart shell to fit into a 9″ pie pan
  • Dock the bottom of the dough with a fork
  • Bake at 375°F for ~10 minutes (until just set)
  • No need for pie weight or anything, just press it flat when you take it out of the oven

Make the frangipane

  • Cream the butter and sugar together
  • Whisk in the egg
  • Whisk in the salt and extracts, until the mixture is light and pale
  • Whisk in the almond flour

Assemble and bake the tart

  • Cut the cherries or fruit and remove the stone
  • Add the frangipane to the tart shell
  • Bake at 400°F for 30–40 minutes (until frangipane is browned and set)


30 minutes was barely enough, next time I’ll try 35 and prebake the tart shell less.