Cherry Frangipane Tart

Cherry Frangipane Tart

Cherry Frangipane Tart


Makes 6 to 8 servings


1 (9-inch) pie dough crust
2/3 cup slivered almonds
1/2 cup all-purpose flour
1/4 cup powdered sugar
1 stick butter, softened
2 eggs
1-3/4 cups whole frozen cherries, pitted*

*For best results, keep cherries frozen until ready to use.


  1. Preheat oven to 450°F. Line tart pan with pie dough and cover with parchment paper. Fill paper-covered crust with weights (dried beans or other pie weights) and bake 10 minutes. Remove from oven. Carefully remove paper and weights. Reduce oven temperature to 350°F.
  2. In a food processor, combine almonds, flour and powdered sugar. Grind until fine. Add butter and pulse to combine. With the processor running, add eggs, one at a time.
  3. Pour mixture into baked crust and smooth. Place whole cherries in mixture and bake until firm, about 35 minutes. Let cool at room temperature.

Nutritional Information

Calories 480
Calories from Fat 64 %
Total Fat 35 g
Saturated Fat 13 g
Cholesterol 111 mg
Carbohydrate 35 g
Fiber 3 g
Protein 9 g
Sodium 296 mg

Dietary Exchange

Starch 2
Fat 7

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