Frangipane Cherry Tarts

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Hands-on time:	8 mins. to 12 mins.
Baking time:	15 mins. to 20 mins.
Total time:	23 mins. to 32 mins.
Yield:	15 to 18 tarts

Frangipane is a creamy mixture of almond paste, almond flour, sugar, butter, and eggs that can be baked as a filling or as a tart itself. The magic of frangipane is the crisp outside, which surrounds …�More � Frangipane is a creamy mixture of almond paste, almond flour, sugar, butter, and eggs that can be baked as a filling or as a tart itself. The magic of frangipane is the crisp outside, which surrounds a tender, melt-in-your-mouth, soft filling. Frangipane pairs beautifully with many different fruits like pears, figs, and of course, cherries.

To me, these are the cherry tarts that any knave would steal from the Queen of Hearts!

Frangipane Cherry Tarts

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Be the first to rate this recipe �
Hands-on time:	8 mins. to 12 mins.
Baking time:	15 mins. to 20 mins.
Total time:	Overnight, 23 mins. to 32 mins.
Yield:	15 to 18 tarts
MaryJane RobbinsPublished:	09/12/2010

Ingredients

1 cup chopped fresh pitted cherries
2 tablespoons liquid for soaking cherries (kirsch, fruit juice, etc.)
2/3 cup almond paste
6 tablespoons butter
1/2 cup sugar
2 large egg yolks
1 teaspoon vanilla
1/3 cup King Arthur Unbleached All-Purpose Flour
1/2 cup almond flour

Directions

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1) Preheat the oven to 350�F. Spray a square pop-up tart pan (with removable bottoms), or a standard 12 cup muffin pan, with non-stick vegetable oil cooking spray; set aside.

2) In a heat-proof bowl microwave the fresh cherries and 2 tablespoons of soaking liquid for 30 seconds. Kirsch (cherry brandy), fruit juice, or water will all work fine. Set cherries aside to cool.

3) In the bowl of a stand mixer place the almond paste, butter, and sugar. Beat on medium speed until no lumps remain.

4) Add the eggs and vanilla. Beat until well incorporated.

5) On low speed mix, in the all-purpose and almond flours until combined. Do not overbeat.

6) Drain and stir the cherries into the batter. Fill each well 3/4 full for pop-up tart pan, or 1/2 full for muffin tins; spread the batter level. Bake for 15 to 18 minutes for tarts, 18 to 20 minutes for muffin tins.

7) Cool tarts for 5 to 8 minutes in the pans, then remove to a rack to cool completely. Store airtight at room temperature for 2 to 3 days.

Yield: 15 to 18 tarts.

Reviews

<< 1 >>

09/21/2010
DaveonLI from KAF Community
Very good and easy to make. I used bottled sour cherries and almond meal and sprinkled them with sliced almonds. Intensely almondy with the slight bite of the sour cherries.