Cherry Frangipane Tart

Ingredients

—Cherries or any stone fruit
½ —of the Pie Crust recipe with 1 tbsp sugar
—Frangipane
Frangipane
1½ tbsp —butter (room temp)
⅓ cup —white sugar
1 —large egg
¾ cup —almond flour
½ tsp —kosher salt
⅛ tsp —vanilla extract
¼ tsp —almond extract

Method

Blind bake the tart shell

  • Roll out the tart shell to fit into a 9″ pie pan
  • Dock the bottom of the dough with a fork
  • Bake at 375°F for ~10 minutes (until just set)
  • No need for pie weight or anything, just press it flat when you take it out of the oven

Make the frangipane

  • Cream the butter and sugar together
  • Whisk in the egg
  • Whisk in the salt and extracts, until the mixture is light and pale
  • Whisk in the almond flour

Assemble and bake the tart

  • Cut the cherries or fruit and remove the stone
  • Add the frangipane to the tart shell
  • Bake at 400°F for 30–40 minutes (until frangipane is browned and set)

Notes

30 minutes was barely enough, next time I'll try 35 and prebake the tart shell less.