Cherry Frangipane Tart

Cherry Frangipane Tart

This cherry frangipane tart is not your average cherry tart. It features a rich and tender almond filling studded with cherries in a buttery almond crust, and it's a classic French dessert and one of my favorites to make at home.

The crust is pressed directly into the pan with your fingers — no rolling pin, no blind baking, no pie weights required. The frangipane filling comes together in one bowl in a matter of minutes. The cherries go on top and the oven does the rest.

It looks impressive enough to serve at a dinner party and is straightforward enough to make on a weeknight.

(Scroll down for tips on getting the best result and a few ideas for varying the fruit.)

What Is a Frangipane Tart?

A frangipane tart is a French-style fruit tart made with a pastry crust and a frangipane filling. Frangipane is a rich almond cream made with almond flour, butter, eggs, and sweetener. It whips up in a matter of minutes and is then spread across the bottom of the tart shell and topped with fruit.

Frangipane tarts can be made anytime of year with different fruit. Cherries are a summer classic, but the same base works beautifully with plums, figs, apricots, and pears at other times of year. This version uses almond flour in both the filling and the crust, making it naturally gluten-free without any specialty flour blends.

Why You'll Love This Cherry Frangipane Tart

• Make-ahead friendly. The tart dough can be pressed into the pan and refrigerated a day ahead. The baked tart keeps well for several days.
• No rolling pin required. The almond crust is pressed directly into the tart pan with your fingers. No chilling, no rolling, no cracking pastry.
• One bowl for the filling. The frangipane comes together in minutes and requires no special equipment.
• Naturally gluten-free. Made entirely with almond flour and arrowroot. No specialty gluten-free flour blends.
• Works with any fruit. Cherries are the classic choice but plums, apricots, figs, and pears all work beautifully in the same recipe.

Ingredients for Cherry Frangipane Tart

For the almond crust:

• Almond flour — Use a fine blanched almond flour for the best texture.
• Arrowroot powder — Helps bind the crust and gives it a slightly lighter texture than almond flour alone. Tapioca starch works as a substitute.
• Maple syrup — A small amount sweetens the crust lightly. Honey works as a substitute.
• Palm shortening or butter — Palm shortening keeps this dairy-free and gives the crust a tender, sandy texture. Butter works equally well and adds a slightly richer flavor.
• Water — Just a teaspoon or two to bring the dough together.
• Fine sea salt — A small pinch balances the sweetness.

For the frangipane filling:

• Palm shortening or butter — Softened to room temperature. Palm shortening for dairy-free, butter for a richer flavor.
• Maple syrup or honey — Both work well with the almond flavor of the filling.
• Almond flour — Use the same fine blanched almond flour used in the crust.
• Egg — One large egg binds the filling and gives it structure as it bakes.
• Almond extract — Just a quarter teaspoon intensifies the almond flavor without overpowering it. Vanilla works as a milder alternative.
• Fresh or frozen cherries — Pitted and halved. Fresh cherries are ideal in summer. Frozen work well too, just thaw and pat dry before using to prevent excess moisture in the filling.

How to Make Cherry Frangipane Tart

Step 1: Make the almond crust

In a large bowl whisk together the almond flour, arrowroot, and salt. Add the maple syrup or honey, softened palm shortening or butter, and water and work the mixture together with a fork until a soft dough forms. The dough should hold together when pressed but not be sticky. Add a few extra drops of water if needed.

Step 2: Press and chill

Press the dough firmly and evenly across the bottom and up the sides of a greased 9-inch tart pan with a removable bottom, using your fingers. Place the tart pan in the freezer for 10 minutes or refrigerate until needed.

Step 3: Par-bake the crust

Preheat the oven to 350°F / 175°C. Bake the tart shell for 10 minutes until just set. Remove from the oven.

Step 4: Make the frangipane filling

In a large bowl beat together the softened butter or palm shortening, maple syrup or honey, almond flour, egg, and almond extract until smooth and combined. The filling should be thick but spreadable.

Step 5: Fill and top with cherries

Spread the frangipane filling evenly across the bottom of the par-baked tart shell. Scatter the pitted and halved cherries over the top and press them lightly into the frangipane.

Step 6: Bake

Return the tart to the oven and bake until the frangipane is golden around the edges and set in the center. The filling will puff up around the cherries as it bakes and settle slightly as it cools. Remove from the oven and cool completely on a wire rack before slicing.

Tips for the Best Cherry Frangipane Tart

• Use a tart pan with a removable bottom. It makes removing the finished tart much cleaner and easier than a fixed-bottom pan.
• Use fine blanched almond flour. The texture of both the crust and filling depends on it. Coarser almond meal produces a grainier result. Look for one labeled "super fine" or "blanched" for the best outcome.
• Pat the cherries dry. Whether using fresh or frozen cherries, pat them dry before pressing into the frangipane. Excess moisture can make the filling soggy in the center.
• Don't skip the par-bake. Ten minutes in the oven before adding the filling sets the crust and keeps it from getting soft under the frangipane.
• Cool completely before slicing. The frangipane needs time to set fully. Slicing too early gives you a soft, underset filling. An hour at room temperature is ideal.

More Tart Recipes:

• Mini Blueberry Tarts
• Gluten-Free Lemon Tartlets
• Chocolate Macadamia Nut Tart