PRESS INTO TART PAN: Turn the dough out into a lightly greased 13x35cm loose-based tart tin (see note), then use the tips of your fingers to press it out evenly across the base and up the sides of the tin, leaving a small overhang on all sides.If the blade is spinning and the dough doesn’t form a ball, add cold water, one teaspoon at a time until it comes together. Pour the egg into the mixture, then run the processor until the dough clumps together. MAKE THE PASTRY: Place the flour, butter, sugar and salt in the bowl of a food processor with the blade attachment fitted, then pulse until the mixture resembles fine crumbs.It also sounds a lot like the beautiful island flower: frangipani (plumeria), but the two are not related (though they both smell delicious!) It’s a deliciously moist and flavoursome tart filling, and the almond flavour pairs perfectly with sweet summer cherries. What is Frangipane?įrangipane is an almond paste or custard, which was invented by the French way back in the 1600s. This is the sort of bake that smells and tastes absolutely incredible, and while it may look like it belongs in the window of a fancy bakery, the good news is that Cherry and Almond Frangipane Tart is easy to make at home. This is a French-style tart made from juicy summer cherries, surrounded by moist almond frangipane and tender sweet pastry.
In America, you might instantly think of baking a cherry pie, but I think the French invented the perfect recipe for showing off the flavour of these little jewels: Cherry Almond Frangipane Tart. We are bang in the middle of the European cherry season, with the street stalls and markets overflowing temptingly with mountains of gorgeous scarlet fruit.
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