Join! 12 weeks for $1

Check out our latest issues.

Chef Eric Ripert teaches us how to make vegetables the star of the plate.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

A crisp, cookie-like crust and sour cherries combine in this elegant tart

Brandied Cherry Frangipane Tart

2 hours 45 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Brandied Cherry Frangipane Tart

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

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.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.