This cherry frangipane tart layers my homemade tart homemade cherry jam with a sweet, nutty almond filling and finishes with fresh sour cherries baked right on top. It’s all encased in a press-in crust that’s golden brown and buttery, no pie weights needed. If you’re a fan of the almond-cherry combo (and who isn’t?), this tart checks all the right boxes: bright fruit, rich flavor, and a satisfying contrast of textures.
If You Love Almond and Cherry, You’ll Love This Tart
Sour cherries are one of my absolute favorite fruits to bake with, and every summer I look for new ways to use them as is this This recipe is inspired by my prune frangipane tart, which I love for its balance of fruit and almond filling.
For this version, I knew tart cherries and sweet frangipane would be a perfect pairing, and they are. But what really makes this version stand out is the cherry jam layer underneath the frangipane. Instead of just scattering cherries over the top, I cook down the fruit into a vibrant, tangy jam that gives the tart a stronger cherry flavor in every bite.
What Makes This Frangipane Tart Special
Here are the key things that set this cherry frangipane tart apart from other versions:
- Homemade Cherry Jam. This quick, stovetop jam is made with sour cherries, lemon juice, and sugar. My goal was to increase the cherry flavor in this tart, so instead of just adding whole cherries on top of the frangipane, the layer of jam under the frangipane filling adds delicious tartness beneath the sweet almond filling.
- Press-In Cookie Crust. This is my go to press-in tart crust. I've used it for multiple tart recipes including my apricot tart, and my passion fruit tart. A lot of frangipane tart recipes use pate sucree, but after tested this recipe with both type of crusts I decided to use this press-in cookie crust because it's easier. No rolling or chilling is required and it holds its shape beautifully when prebaked.
- No Almond Extract. Sour cherries already have a natural almond note, so I use vanilla in the frangipane instead since the tart is topped with an almond frangipane. It rounds out the flavor without overwhelming it.
Cherry Frangipane Tart Ingredients
- Pie Cherries: Pie cherries, also known as sour cherries, are the star of this show. There are three varieties available here in the Pacific NW: regular pie cherries, Montmercy cherries, and Balaton cherries. For this recipe I used Balaton cherries to make the jam and top the tart. They're dark red, and while still sour, not as sour as bright red pie cherries.
- Almond Flour: Use finely ground almond flour for the frangipane filling to ensure it combines well with the other ingredients. I like Bob's Red Mill's Almond Flour because of it's texture, taste, and aroma. Make sure to sift the almond flour to so there are no lumps.
- Tart Crust: This is an easy press-in tart crust made with just flour, sugar, kosher salt, and melted butter. If you're new to making tart crusts, then this is an excellent recipe to use to help guarantee your success. If you're a more experienced baker and would prefer a pate sucree crust, then it can be used for this recipe.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make This Cherry Almond Tart
This recipe is composed of three recipes - cherry jam, tart crust, and frangipane. Once you master these mini recipes you can use them for other desserts. But let's start with the sour cherry jam.
Step 1: Combine the cherries, sugar, and lemon juice in saucepan.
Step 3: Cook the cherries until they're soft and the temperature reaches 220°F.
Step 4: Make the tart dough and press it into a 9-inch tart pan. Dock the bottom of the dough.
Step 5: Bake the crust until the bottom and top edges are golden brown.
Step 6: Make the frangipe filling. Mix the sugar and butter together until smooth.
Step 7: Stir in the eggs. The mixture will look curdled, but that's okay.
Step 8: Fold in the sifted almond flour and powdered until thoroughly combined.
Step 9: Sprinkle some of the almond flour over the bottom the start crust.
Step 9: Spread the cherry jam over the bottom of the crust and the almond flour.
Step 10: Spread the frangipane fillling over the cherry filling.
Step 11: Dot the surface with whole pitted cherries.
Step 12: Baked the frangipane tart until the top is golden brown.
Step 13: Remove the tart from oven. Let it cool for 15 minutes and while still warm gently remove the tart pan ring. The tart is still warm, but it's easier to remove the outer ring while the tart is still a little warm.
Tips to Make This Tart Turn Out Just Right
Even though this cherry frangipane tart looks impressive, it’s very manageable with a few key tips:
- Make the frangipane right before assembling Cold frangipane is stiff and hard to spread, which can disturb the cherry jam underneath. Mixing it just before assembly keeps the texture soft and spreadable.
- Sift your almond flour and all-purpose flour. This small step ensures a smoother frangipane with no clumps, making it easier to spread and creating a better texture when baked.
- Chill the cherry jam before using Letting it cool completely (or chilling for a couple of hours) helps the jam set and prevents it from bleeding into the frangipane layer. In a pinch, spoon off extra liquid if it’s still runny.
- Don’t skimp on sugar in the jam The sugar level is essential for the jam to reach 220°F and properly set. Reducing it will leave you with a looser filling that may not hold up in the tart.
- Use an instant-read thermometer The tart is ready when the center hits about 180°F. This helps avoid underbaking (which can leave the filling gummy) or overbaking (which can dry it out).
If you make this delicious cherry frangipane tart please leave a rating and a comment below.
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Cherry Frangipane Tart with Buttery Cookie Crust
Equipment
Ingredients
Cherry Jam
- 300 grams sour cherries pitted (about 2 cups)
- 3/4 cup (150 grams) granulated sugar
- 2 tablespoons (30 ml) fresh squeezed lemon juice
Tart Crust
- 1 1/3 cups (189 grams) unbleached all-purpose flour
- 5 tablespoons (63 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 10 tablespoons (142 grams) unsalted melted
Frangipane Filling
- 1 cup (120 grams) finely ground almond flour plus 2 tablespoons for the baking the tart
- 2 tablespoons (16 grams) unbleached all-purpose flour
- 7 tablespoons (100 grams) unsalted butter room temperature
- 1/2 cup 100 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 2 large (100 grams) eggs room temperature
- 1 teaspoon pure vanilla extract
Cherry Topping
- 150 grams sour cherries pitted
Instructions
Make the Cherry Jam
- Pit the cherries. You should have about 270 grams of pitted cherries. Place the cherries, sugar, and lemon juice in a 2 or 3-quart saucepan. Stir the ingredients together.
- Bring the jam to a boil over high heat. Reduce the heat to medium-high and cook stirring occasionally. The jam should still be boiling and bubbling.
- Cook the jam until it reaches 220°F (104°C). This is the temperature at which the jam will set properly with this amount of sugar.
- Remove the cherry jam from the heat and pour it into a heat proof bowl. Let it cool to room temperature, then refrigerate for 2 hours to help the jam set.
Make the Tart Crust
- Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350°F (180°C).
- Whisk flour, sugar, and salt together in a bowl. Add melted butter and stir with a silicone spatula or wooden spoon until a dough forms. Using your hands, press two-thirds of dough into the bottom of 9- inch tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth dough with your hands to even thickness.
- Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until crust is deep golden brown and firm to touch, 25 minutes, rotating pan halfway through baking. Set it aside and let it cool before adding the cherry jam.
Make the Frangipane Filling
- Ideally make the frangipane right before baking the tart. Room temperature frangipane is easier to spread of the cherry filling. Because of the raw eggs it can sit at room temperature for about 1 hour.
- Sift the all-purpose flour and the almond flour into the mixing bowl using a fine mesh strainer.
- Place the butter, sugar, and salt in a medium-sized mixing bowl. Mix the ingredients together with a wooden smooth just until the ingredients are combined and the mixture looks smooth.
- Beat the eggs together in a small bowl then add the eggs and vanilla extract to the sugar-butter mixture. Mix together until the eggs are incorporated.
- Fold the flours in the batter until well combined. The frangipane will be somewhat stiff and look a little grainy from the almond flour.
Make the Tart
- Before you start assembling the tart, pit another 150 grams of sour cherries to add on top of the frangipane filling.
- Preheat the oven to 350°F (180°C). Sprinkle 2 tablespoons of almond flour over the bottom of the tart shell. Spread the cherry jam over the almond flour to the edges of the tart crust.
- Drop dollops of the frangipane over the cherry jam. Use an offset spatula to gently and slowly spread the frangipane over the cherry filling. Arrange the pitted cherries on top of the frangipane in a circular pattern. Push the cherries slightly and gently into the frangipane.
Bake the Tart
- Place the assembled tart on a half baking sheet. Bake the tart for 40-45 minutes until the top is a light golden brown (the edges will be slightly darker than the center), the edges are firm to the touch and the center registers 180°F with an instant read thermometer.
- Remove the tart from the oven and plan the tart on a cooling rack. When the tart pan is cool enough to safely touch with your hands loosen the sides of the tart pan by pushing upward on the bottom of the removable bottom. This step is to ensure the tart won’t stick to the sides of the pan once it has cooled completely. Then let the tart settle back into the pan wait until it has cooled.
- Serve the tart with a dollop of crème fraiche or lightly sweetened whipped cream.
Storing the Tart
- The tart can be stored at room temperature in a cake container or other covered container for up to 2 days. It can be stored in the refrigerator for up to 5 days covered with foil or an airtight container to keep it from drying out.
Notes
- Make the frangipane right before assembling Cold frangipane is stiff and hard to spread, which can disturb the cherry jam underneath. Mixing it just before assembly keeps the texture soft and spreadable.
- Sift your almond flour and all-purpose flour. This small step ensures a smoother frangipane with no clumps, making it easier to spread and creating a better texture when baked.
- Chill the cherry jam before using Letting it cool completely (or chilling for a couple of hours) helps the jam set and prevents it from bleeding into the frangipane layer. In a pinch, spoon off extra liquid if it’s still runny.
- Don’t skimp on sugar in the jam The sugar level is essential for the jam to reach 220°F and properly set. Reducing it will leave you with a looser filling that may not hold up in the tart.
- Use an instant-read thermometer The tart is ready when the center hits about 180°F. This helps avoid underbaking (which can leave the filling gummy) or overbaking (which can dry it out).
Maureen says
Fresh sour cherries are not available here. Options are fresh sweet cherries, canned sour cherries or jarred Montmercy cherries.Would any of these work?
Cheryl Norris says
Hi Maureen
If the canned or jarred cherries are unsweetened those should work for making the jam and topping the frangipane. For the sweet cherries, make cherry jam with a little extra lemon juice so the jam is slightly tart.