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Brandied Cherry Frangipane Tart

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.




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

2 hours 45 minutes


  • 130

    grams (1 cup) all-purpose flour

  • 50

    grams (½ cup) almond flour


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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:

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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