Cherry Frangipane
National Cherry Day is celebrated on July 16, making it the perfect summertime celebration. Cherries range from sweet to tart, they come in shades ranging from red to yellow, and you can create a wide variety of dishes, desserts, and drinks with them.
We have many inspired recipes using cherries, with duck, cheese and even soup, but our favourite is without question is in this fantastic dessert.
A gorgeously rich frangipane tart bursting with juicy cherries and encased in a crumbly shortcrust case.
INGREDIENTS
For the pastry
• 200g plain flour
• 100g unsalted diced butter
• 1 tbsp caster sugar
• 1 egg beaten
For the filling
• 140g golden caster sugar
• 140g ground almonds
• 140g melted butter
• 2 egg yolks
• 2 tbsp cherry brandy
• 500g stoned cherries
• 2 tbsp cherry jam
• Vanilla ice cream to serve
METHOD
• Step 1
To make the pastry, process the flour 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 ball, wrap in cling film and leave to rest in the fridge for 20 mins.
• Step 2
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 cherry brandy . Chill for at least 20 mins.
• Step 3
Heat oven to 190C/fan 170C/gas 5. 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. 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. Heat the cherry jam with 1 tbsp water until smooth, then brush over the cherries. Leave to cool before removing from the tin. Cut into wedges to serve, adding a scoop of vanilla ice cream if you like.