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Brandied Cherry Frangipane Tart [https://www.177milkstreet.com/recipes/brandied-cherry-frangipane-tart]

Brandied Cherry Frangipane Tart

  • Makes
    8 servings
  • Cook Time
    2 hours 45 minutes

Dried sour cherries give this tart a fruitiness that perfectly complements the frangipane filling and crunchy almond flour crust. If you can’t find blanched sliced almonds, use regular sliced almonds. We liked this tart served warm, topped with whipped cream—sweetened or not—but it's equally delicious at room temperature. The tart keeps up to two days in an airtight container at room temperature.

Tip

Don’t use Kirschwasser in place of the brandy; it makes the filling too sweet.

Ingredients
  • 113

    grams (¾ cup) dried sour cherries

  • 3

    tablespoons brandy

  • 93

    grams (1 cup) sliced almonds, plus 3 tablespoons for sprinkling (see headnote)

  • 71

    grams (⅓ cup) white sugar

  • 1

    tablespoon all-purpose flour

  • ⅛

    teaspoon table salt

  • 85

    grams (6 tablespoons) salted butter, cut into ½-inch pieces, room temperature

  • 1

    large egg

  • 1

    teaspoon vanilla extract

  • ¾

    teaspoon almond extract

  • Almond tart shell, fully baked on a rimmed baking sheet

Step 1

In a small saucepan, combine the cherries, brandy and 1 tablespoon water. Bring to a simmer over medium-low, then transfer to a large bowl and cool to room temperature, about 30 minutes; the cherries should soak up almost all the liquid. Meanwhile, heat the oven to 350°F with a rack in the middle position.

Step 2

In a food processor, combine the 93 grams (1 cup) almonds, the sugar, flour and salt. Process until finely ground, about 1 minute. Add the butter and process until just combined, about 30 seconds. Add the egg and both extracts, then process until smooth and well-incorporated, about 10 seconds. Transfer to the bowl with the cherries and fold just until combined.

Step 3

Place the tart shell, still on a rimmed baking sheet, in the oven; warm for 5 to 10 minutes. Remove from the oven and immediately pour in the almond-cherry mixture. Spread in an even layer and sprinkle the remaining 3 tablespoons almonds on top, around the perimeter. Bake until the top is puffed and golden brown, 30 to 35 minutes.

Step 4

Kirsch-Spiked Whipped Cream: In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a hand mixer, combine 1 cup cold heavy cream, 60 grams (¼ cup) cold sour cream, 1½ tablespoons white sugar and 1 teaspoon kirsch. Mix on low until uniform and frothy, about 30 seconds. Increase to medium-high and whip until soft peaks form, 1 to 2 minutes. Use right away or cover and refrigerate for up to 2 hours.

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