Another fruit I am trying to eat as much as possible these days is sour cherries. The frozen stuff that I use throughout winter never comes close to these delicate berries. In addition to preserving some of them to enjoy for a couple more months and the occasional sour cherry sherbet, another recipe I am quite fond of is an adaptation of the Cherry Frangipane Galette from Martha Stewart’s Baking Handbook.
Instead of the tiresome process of preparing puff pastry, and because of the fact that there are twelve(!) discs of sweet tart dough ready to be used in my freezer, I baked a tart instead of a galette.
What I like most about this tart is the combination of different textures. There is the crumbly and buttery tart dough, then the frangipane filling, which is soft on the inside and slightly crispy on the outside, and lastly the sour berries that slap you in the face with each bite.
SOUR CHERRY FRANGIPANE TART RECIPE
Ingredients – Sweet Tart Dough
Recipe from Dorie Greenspan’s book “Baking: From My Home to Yours”
- 1+1/2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/4 tsp salt
- 1 stick plus 1 tbsp (9 tbsp) unsalted butter, chilled and cubed
- 1 large egg yolk
Method – Sweet Tart Dough
- Preheat the oven to 375 F (190C) degrees.
- Pulse flour, sugar and salt in a food processor.
- Add butter and pulse until it resembles a coarse meal.
- Stir in the yolk and pulse again until the dough forms clumps and curds.
- Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
- Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze crust at least 30 minutes before baking.
- Bake blind for 15 minutes, remove the weight and let cool.
Ingredients – Filling
Recipe adapted from Martha Stewart’s Baking Handbook
- 1 cup blanched almonds
- 1 large egg
- 1/2 cup sugar
- 1/4 tsp salt
- 3 tbsp butter, cut into small pieces
- 1 1/2 cup sour cherries, stones removed
Method – Filling
- Pulse almonds, sugar and salt in a food processor. Add butter and the whole egg and process until the mixture is smooth.
- Spread the mixture on the partially baked tart dough. Smooth the top and place the sour cherries.
- Reduce the temperature to 350 F (180C) and bake for another 20 minutes. Serve warm.
The cherries are luscious, Cenk, and so is the pie! Beautiful!
I loved sour cherries when I was in New York last year. Yours look different than the ones I bought, but the tart looks delicious!
Cenk – I agree wholeheartedly with you on the combination of cherries and frangipane. I don’t know if sour cherries are readily available here in Southern California, for I never seem to find them, even at the farmers’ markets I go to (I know you can’t get them in New Zealand). I have never had them dried or frozen before, though, but I will heed your advice on not bothering with the frozen variety, unless of course I am desperate. Martha’s Baking Handbook is a real gem, and I hope you will do the meme I sent you – check out my blog for details. Take care.
Cherries are everywhere here too…imported though, but thank goodness I can still enjoy them
And this tart looks like an excellent way to do just that!
Well, I do really like your pictures, so colourful and vivid!! This frangipane and cherries is excellent! have to try…
I’m so glad I stumbled upon this blog–I first found the cherry tomato tart recipe from the “Does My Blog Look Good In This?” contest, but this particular recipe made me nearly shriek with glee, as I miss frangipane horribly from my time in France and have never tried making it, and cherries are my favourite fruit. A bit apprehensive about trying pastry dough, but I’ve always wanted to give it a go.
Also I find it interesting that you’re in Istanbul, as I’m hoping to go to Turkey one day and am (very, very slowly) learning Turkish. It’s my sixth language and so far the hardest!
Cenk tart müthiş görünüyor.Eline sağlık.1 dilim göndersene:)
I can’t believe I missed that one! It looks delicious! I know I would not be able to resist more than a slice.
the berries look scrumptious!
sid
I made this last night to the rave reviews of my friends. I did alter the recipe a bit to get it to work… I added 3-4 tablespoons of ice water to the dough to make it stick together – I was using medium sized eggs, so maybe that’s why I had to compensate with some extra liquid. I also used two medium eggs instead of one large egg to the custard to get it to be loose enough to spread in the crust.
Thanks for the great recipe and website!
Brooke – Thank you! So happy to hear that you and your friends liked the recipe. It is also a favorite of mine as well.
I found this recipe while searching for something to do with some of the tart pie cherries I just bought. It’s SOOOO good!! I’ll definitely be making it again. The only thing I’ll change is that I needed to cook it a bit longer, and I think next time I’ll go longer still–after 24 minutes my filling still didn’t get slightly brown around the edges like yours in the photo.
MaryMc – So glad you liked it!
Have you ever tried using dried tart cherries in this recipe? I do not have any access to fresh cherries and am curious how replumped cherries would work.
Erin – I guess if you soak them beforehand, it might work. I’ve never tried though.. Let me know how it turns out.
Hi Cenk,
I love your blog and already bookmarked some recipes! This summer I had some great vişne in Cesme and I brought back some jam with whole cherries in it. Do you think I can use them instead of fresh ones?
Kisses from Rome
Silvia – I wouldn’t use them as the filling is already sweet and the tart is all about the contrast between the sour cherries and the sweet filling.
Turned out beautifully, but had to cook with filling about 45 minutes.