Sour Cherry Tart with Almond Frangipane

This irresistible tart takes full advantage of the affinity between tangy sour cherries and rich, nutty frangipane. A sprinkle of toasted almonds on top adds a welcome dose of crunch. It's essential to seek out sour cherries for this tart, whether they're fresh, frozen, or jarred. Serve the tart with your choice of unsweetened whipped cream, crème fraiche, or vanilla ice cream—or all by its glorious self.

Cherry Tart
Photo: Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas
Active Time:
20 mins
Refrigerate Time:
2 hrs
Total Time:
4 hrs 45 mins



  • 1 ½ cups (about 6 3/8 ounces) all-purpose flour, plus more for work surface

  • ½ cup (about 2 ounces) unsifted powdered sugar

  • ½ teaspoon kosher salt

  • ½ cup (4 ounces) cold unsalted butter, cubed

  • 1 large egg yolk


  • 2 large egg yolks

  • 1 cup (about 4 ounces) almond flour

  • ½ cup 1 stick) unsalted butter, softened

  • 1 tablespoon plus 1 teaspoon all-purpose flour

  • ½ teaspoon grated lemon zest (from 1 lemon)

  • ½ teaspoon kosher salt

  • ½ teaspoon almond extract

  • ½ cup , plus 1/3 cup granulated sugar, divided

  • 2 cups pitted sour cherries (from about 1 pound fresh cherries, or from a 24-ounce jar, drained), or 2 cups frozen pitted sour cherries, thawed and drained

  • 2 tablespoons cornstarch

  • ¼ cup sliced almonds


Prepare the Crust

  1. Pulse flour, powdered sugar, and salt in a food processor until combined, about 5 pulses. Add butter; pulse until mixture is crumbly and resembles coarse meal, about 15 pulses. Add egg yolk; pulse just until dough is no longer dry and starts to clump together, 10 to 15 pulses. Turn dough out onto a lightly floured work surface, and shape into a flat disk about 1 inch thick. Wrap in plastic wrap. Refrigerate until chilled, about 1 hour.

  2. Preheat oven to 350°F with racks in middle and bottom third positions. Unwrap dough on a lightly floured work surface; roll out to a 13-inch round. Gently drape into an 11-inch round tart pan with a removable bottom (preferably a light-colored tart pan); press the dough to fit it across the bottom and into the sides. Run a rolling pin over the top of the tart pan to trim off the excess dough. Freeze until crust is firm, about 15 minutes.

  3. Line crust with parchment paper, and fill with pie weights. Place tart pan on a large rimmed baking sheet. Bake on lower rack until crust sides are set, about 10 minutes. Carefully lift out parchment paper along with pie weights. Let crust cool in tart pan on a wire rack until room temperature, about 20 minutes.

Meanwhile, prepare the filling

  1. Beat egg yolks, almond flour, butter, all-purpose flour, lemon zest, salt, almond extract, and 1/2 cup of the sugar with a stand mixer fitted with a paddle attachment on medium speed until pale and fluffy, about 4 minutes. Cover and refrigerate until completely chilled, at least 1 hour (or up to 24 hours).

  2. Preheat oven to 350°F. Toss together cherries, cornstarch, and remaining 1/3 cup sugar in a medium bowl. Spread chilled almond mixture over cooled crust. Top with cherry mixture. Sprinkle with sliced almonds.

  3. Place tart on a large rimmed baking sheet. Bake on middle rack until center is puffed and cherries are bubbling, about 40 minutes, loosely covering tart with aluminum foil during final 10 minutes to prevent overbrowning. Let tart cool completely in tart pan on a wire rack, about 1 hour.

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