Cherry tart


by: Head Chef

When the cherry season is over, you can make this with fresh red plums. You can also make one large 11-inch tart if you prefer.


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serves: 1

1/2 recipe quantity Sweet pastry

2 1/2 cups fresh cherries (or plums, halved and pitted)

2 tablespoons superfine sugar

For the frangipane:

7 tablespoons butter

1/2 cup superfine sugar

2 eggs

1 cup ground almonds (or hazelnuts)

3 1/2 teaspoons flour

Nutrition Facts
Cherry tart

Servings Per Recipe: 1

Amount per Serving

Calories: 3675

  • Total Fat: 220.5 g
  •     Saturated Fat: 79.1 g
  •     Trans Fat: 3.3 g
  • Cholesterol: 657.8 mg
  • Sodium: 2527.2 mg
  • Total Carbs: 394.6 g
  •     Dietary Fiber: 22 g
  •     Sugars: 208.1 g
  • Protein: 53.6 g

how is this calculated?

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1.  Roll out the pastry and use it to line four 4-inch nonstick tart tins. Than put the tins in the fridge for 2 hours to keep the pastry from shrinking in the oven.

2.  Toward the end of that time, preheat the oven to 340°F. Line the chilled pastry cases with plastic wrap, fill with rice or dried peas or beans and bake blind for 4 minutes. Take out the weights, remove the plastic wrap, and put back into the oven for around 5 minutes (7 to 10 for a large tart), until baked but only very lightly colored (the base should feel firm when you touch it). Take out and turn the oven up to l80°C.

3.  To make the frangipane, put the butter into a mixer with a paddle attachment and mix until soft. Add the sugar and continue mixing until the mixture turns pale. Add the eggs one by one until all are incorporated. Turn the speed to low and add the ground almonds and flour. Mix well, then turn the speed up to maximum for 1 to 2 minutes, no more, to incorporate some air, which will make the frangipane a little lighter and fluffier in texture (the mixture will turn paler and expand in volume a little).

4.  Spread the frangipane ever the tarts and arrange the cherries (or plums) cut side down ever the top. Press the fruit down gently until it is completely embedded in the frangipane mixture.

5.  Put back into the oven for about 12 minutes (15 to 20 for a larger one), during which time the frangipane will rise and turn golden. Halfway through the cooking time, sprinkle with the superfine sugar and return to the oven — some of the sugar will melt and caramelize. and give the tarts a rustic look. Serve at room temperature.

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