Cherry tart with frangipane cream

Cherry and Frangipane Cream Tart - A French Delight

Welcome to a culinary journey where the delicate flavors of almonds perfectly blend with the juicy sweetness of cherries. Together, we will create a cherry tart with frangipane cream, a simple yet spectacular recipe that will impress any guest. This tart is ideal for a summer dessert but can be enjoyed year-round.

The History of Frangipane Cream

Frangipane cream has a fascinating past, evolving over time to become a staple in French pastry. It is believed to be named after an Italian nobleman who invented an almond-flavored cream. Today, this cream is used as a filling for tarts, pies, and other sweet delights.

Preparation Time: 30 minutes
Baking Time: 25-30 minutes
Total Time: 1 hour
Servings: 8-10

Ingredients

For the frangipane cream filling:
- 75 g butter (at room temperature)
- 75 g sugar
- 75 g almond flour
- 1 egg

For the pastry:
- 250 g butter (at room temperature)
- 200 g powdered sugar
- 4 egg yolks
- 500 g flour
- 4 tablespoons milk
- 1 vanilla essence

For the cherry filling:
- 1.5 kg pitted cherries

Nutritional Information

This tart not only offers a delicious taste but also nutritional benefits. Almonds are an excellent source of protein, healthy fats, and vitamins. Cherries provide antioxidants, vitamin C, and fiber, contributing to a balanced diet.

Preparing the Frangipane Cream

1. Start by preheating the oven to 180°C (350°F).
2. In a bowl, add the softened butter and sugar. Using a mixer, beat them together until you achieve a smooth and fluffy cream.
3. Add the almond flour and continue mixing.
4. Incorporate the egg and mix until well combined. Cover the bowl with plastic wrap and refrigerate the cream for 2-3 hours. This step is essential to allow the flavors to develop.

Making the Pastry

1. In another bowl, mix the butter with the powdered sugar and vanilla essence until it becomes a smooth cream.
2. Add the egg yolks one at a time, mixing well after each addition.
3. Incorporate the flour, mixing with a spatula or your hands until a smooth dough forms.
4. Gradually add the milk, continuing to knead the dough. Once well combined, wrap it in plastic wrap and refrigerate for 30 minutes.

Assembling the Tart

1. Grease a 30 cm tart pan with oil and dust it with flour.
2. Once the dough has chilled, roll it out evenly in the pan, ensuring it reaches the edges.
3. Pour the frangipane cream over the dough and level it with a spatula.
4. Add the pitted cherries, distributing them evenly over the cream.

Baking

1. Place the tart pan in the preheated oven and bake for 25-30 minutes, until the tart is golden and the cream puffs beautifully.
2. Check if it’s done by inserting a toothpick in the center; it should come out clean.

Serving

Once the tart has completely cooled, you can serve it plain or with a scoop of vanilla ice cream. The flavor of the ice cream will wonderfully complement the sweetness of the cherries and the creaminess of the almonds.

Variations and Tips

- You can experiment with other fruits, such as pears or cherries, to achieve different flavors.
- If you desire a crunchier crust, you can add 50 g of ground nuts to the dough.
- If you don’t have almond flour, you can replace it with almond meal, although the texture will be slightly different.

Frequently Asked Questions

1. Can I use frozen cherries?
Yes, but make sure to thaw and drain them well before adding them to the tart.

2. How can I store the tart?
The tart keeps well in the refrigerator for 2-3 days, covered with plastic wrap.

3. Is it possible to freeze the tart?
Yes, the tart can be frozen, but it is recommended to consume it fresh to preserve its texture and flavor.

Conclusion

This cherry and frangipane cream tart is an excellent choice for any occasion, from parties to family meals. With each slice, you will discover a combination of flavors and textures that will make you return to this recipe. So gather your friends and family, prepare this tart, and enjoy every moment spent around the table. Bon appétit!