#CRUSTLESS FRANGIPANE TART HOW TO#
#CRUSTLESS FRANGIPANE TART PRO#

Fill the tart shell with the almond cream spreading it as evenly as possible. Using a fork, poke holes on the bottom of the dough.Refrigerate the dough for at least 20 minutes. Line your tart pan with the dough, trimming off the excess. (I do have not amount of cherries here because it is really up to you and how you decorate your tart.) Roll out your dough to 2 inches larger than your tart pan. Wash, pit, slice your cherries or just cut halves.Finally, add in the amaretto or any liqueur of choice. In an electric mixer, paddle the butter, sugar and almond flour until light and fluffy.Wrap and store the dough in the refrigerator for at least 1 hour. Don't use all the water if it looks like the dough has come together. Add the water gradually and mix until just combined.In an electric mixer combine the dry ingredients and the cold butter and paddle on slow speed until the butter is the size of small lentils.

The shiny glaze finish is brushed on after the tart is fully baked. I used sliced almonds to decorate the edge before baking. The best part about it is that it comes together in a food processor really fast and the results are fantastic. The sweet tart dough is more tender and crumbly and of course sweeter! The French call this tart dough pate sucree and it's generally used for sweet fillings. So, if you want to try a different crust I highly recommend you check my sweet tart dough recipe. HOWEVER, more recently, I redid these photos and made the tart with my sweet tart dough which turned out even better. This is a very simple tart dough to make and it is the one written in the recipe card below. On to the tart.I originally made my cherry tart with a flaky tart dough filled with almond cream and topped with sliced cherries. Next time though, I will place the cherry halves much closer together than I have done. This is because the almond cream rises and hides the smaller cherry slices so halves look prettier. The first time I made cherry tart, I had sliced the cherries smaller but I recommend just cutting them in half like shown in the pictures. The pit and stem should come out all at once. Push down and then pull up at a very slight angle. Insert the tip on top of the cherry stem.

#CRUSTLESS FRANGIPANE TART PRO#

PRO TIP: To pit the cherry, a size 1M star shaped tip works like a charm. So beautiful and no cherry pitter required! It took a few cherries and few different size tips but I figured it out. I found a better way.Īlton Brown once suggested on a Good Eats episode to use a star shaped pastry trip to hull strawberries. Luckily my urge to constantly de-clutter my home stopped me from buying a kitchen tool that only accomplishes one task. Maybe I should buy a cherry pitter? Nope! Another reason why I avoid eating cherries.

#CRUSTLESS FRANGIPANE TART HOW TO#

How to Pit Cherries Without a Cherry Pitter Wouldn't some nice fresh sweet cherries pair really well this fluffy filling? Yaasss! A fresh French-style cherry frangipane tart. Frangipane is always baked in and the end result is the most aromatic fluffy moist filling! What is Frangipane?Īlso known as almond cream, frangipane is a delicious filling made with sugar, ground almonds, butter, and eggs.

But when I came across some cherry dessert photos taken by Mowie Kay, I changed my mind about cherries. This French cherry tart with almond cream will surprise your taste buds! Grab those fresh cherries and make this tart today!

Crustless frangipane tart