Cherry Frangipane Tart

I love tarts. Oh, that is an understatement really. So when I first got my food processor, you had no idea how excited I was, jumping straight at the opportunity to make a tart.

Looking at the pictures make me crave for tarts yet again... Okay, I think I'm making 'em again this weekend. :)

Cherry Tart Frangipane

Recipe adapted from my Pear Tart Frangipane

(A) Pâte Sablée

225g cups flour

70g icing sugar

1/2 tsp salt

135g butter (cold, cut into small pieces)

1 egg yolk

(B) Frangipane

90g butter (at room temperature)

150g sugar

83g almond meal

2 tsp flour

1 tsp cornstarch

1 egg + 1 egg white

2 tsp vanilla extract

(C) Cherries

1 can (425g) of pitted black cherries in syrup

Method:

1) For the tart shell: Using a stand or hand mixer, mix together butter, sugar, and salt at medium speed until you reach the cream stage. Scrape down the bowl with a rubber spatula while mixing. Rub in cold butter with fingers until combined. With a spatula, add in egg yolk and and combine until dough starts to become dry/clumpy. (This time around, I just dumped everything into my food processor in the same order and PULSE!)

2) Butter a 9-inch tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. You probably will not need all the dough - save the extra for patching the shell after you bake it. Do not press the dough too hard or it will become tough - just enough for it to form to the tin.

3) Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 190 degrees Celcius.

4) To partially bake the tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell (you do not need pie weights). Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly colored. If any places have cracked, repair with the extra dough. Let cool on a rack until room temperature.

5) For the frangipane: Mix butter and sugar until combined and smooth. Add the almond meal and mix well. Add the flour and cornstarch, and then the egg and egg white. Mix until smooth. Add in the vanilla extract.

6) To finish the tart: Preheat the oven to 180 degrees Celcius. Spread the frangipane evenly into the cooled tart shell.

7) Take the cherries out of the syrup if you're using canned cherries and please do remember to drain them on paper towels. You want them dry or they will make the frangipane soggy.

8) Arrange the cherries as desired, ensuring that they are evenly spaced. Push the cherry halfway into the frangipane mixture.

9) Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Cool the tart on a wire rack.

10) Enjoy your cherry tart frangipane whilst it's still warm! :D

Om nom nom nom! So delicious! :)