Cherry Frangipane Tart
Serves 8 • Prep 15 mins • Cooking 40 mins
There is no better way to celebrate cherries this summer than with this delectable tart!
What you’ll need
1 quantity sweet shortcrust pastry
to finish icing sugar
For the frangipane filling
6 tablespoon butter, softened
½ cup caster sugar
¾ cup almond meal
1 tablespoon The Healthy Baker Plain Flour
1 teaspoon vanilla extract
2 cups cups cherries, pitted
For the pastry, preheat the oven to 180C and lightly dust a work surface with flour.
Gently roll out your chilled pastry dough until it is a large, thin and round shape.
With a loose-bottomed tart tin gently drape this over your rolling pin and then unroll into the tin.
Press into the fluted corners and gently roll the pin over the top of the tin to trim the pastry edges.
Return to the fridge for another half an hour.
To blind bake the pastry shell, line with baking paper and then fill with pastry weights, rice, dried pulses.
You want the pastry weights to almost fill the tin so the sides are supported while Cook.
Place in the oven for 10 minutes or until the base and sides are just beginning to turn golden.
Remove the weights and baking paper and return to the oven for a further 5 minutes or until the base is just beginning to turn golden.
For the frangipane filling, cream the butter and sugar together until pale and fluffy and add the almond meal, flour, vanilla and eggs. Mix until smooth.
Now spoon the frangipane mix across the base of your tart and smooth out.
Press the cherries into the mixture and sprinkle with a little extra caster sugar.
Bake for 25 minutes or until the frangipane is golden brown and cooked through.
Serve warm with a dusting of icing sugar and a scoop of ice cream.