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08 17 17 Cpk 430

Brandied Cherry Frangipane Tart

By Erika Bruce

8 Servings

2 hours 45 minutes

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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.

8

Servings

Tip

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

2 hours 45 minutes

Ingredients

  • 130

    grams (1 cup) all-purpose flour

  • 50

    grams (½ cup) almond flour

Directions

  1. 01
    Heat the oven to 300°F with a rack in the middle position. Mist a 9-inch tart pan with removable bottom with cooking spray and place on a baking sheet. To make the crust, in a food processor, combine both flours, the sugar and salt; process until combined, about 5 seconds. Scatter the butter pieces over the dry ingredients and pulse until the mixture resembles coarse sand, 10 to 12 times. Add the egg yolk and vanilla, then process until the mixture is evenly moistened and cohesive, 20 to 30 seconds; the dough may not form a single mass.

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Reviews
Brad G.

what if I want to leave out the brandy - should I replace with apple juice, cherry juice, water or ok to leave out entirely? also, why salted butter?

Janelle C.

If you're looking for a non-alcoholic substitute, apple juice or water would work as it's only a few tablespoons. Generally, if it’s a more significant amount it would be case-by-case. Overall doable, but you might get a more moist result since the alcohol won’t be dissipating. Broadly speaking, non-alcohol subs are a-okay! As for salted vs unsalted butter, you may find the following discussion board posting helpful: https://www.177milkstreet.com/discussion/discussion/comment/199#Comment_199

Best,
The Milk Street Team

Kristina Kerr W.

My family loved this recipe. It's a sophisticated, not-too-sweet dessert that also made a reasonable breakfast cake the next morning. The almonds' protein and fat make it quite substantial. It's probably not going to suit the palate of younger kids even though the brandy flavor is subtle.

Todd W.

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