Cherry Almond Frangipane Tartlets

Name: Cherry Almond Frangipane Tartlets
Prep time: 40 min
Cook time: 25 min
Yield: 6

cherry almond frangipane tartlets french pastry elegant dessert individual-desserts summer

Desserts

Delicate buttery pastry shells filled with rich almond frangipane and topped with fresh cherries, creating elegant individual desserts perfect for special occasions.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 40 Cook: 25

Ingredients

200g1⅔ cups plain flour
50g½ cup icing sugar
¼ tsp¼ tsp salt
100g7 tbsp cold butter, cubed
11 egg yolk
1-2 tbsp1-2 tbsp ice cold water
100g7 tbsp butter, softened
100g½ cup caster sugar
2 large2 large large eggs
100g1 cup almond meal (ground almonds)
25g3 tbsp plain flour
1 tsp1 tsp almond extract
½ tsp½ tsp vanilla extract
300g2 cups fresh cherries, pitted
3 tbsp3 tbsp apricot jam
30g¼ cup flaked almonds
for dustingfor dusting icing sugar for dusting

Instructions

For pastry, combine 200g1⅔ cups plain flour, 50g½ cup icing sugar, and ¼ tsp¼ tsp salt in a food processor. Add 100g7 tbsp cold butter and pulse until mixture resembles breadcrumbs.
Add 11 egg yolk and 1-2 tbsp1-2 tbsp ice cold water, pulsing until dough just comes together. Wrap in plastic and chill for 30 minutes.
Roll out pastry on floured surface to 3mm thickness. Cut circles to line 6 individual 10cm (4-inch) tartlet pans. Prick bases with fork and chill for 15 minutes.
Preheat oven to 180°C (350°F). Line tartlet shells with parchment and fill with baking weights. Blind bake for 10 minutes.
For frangipane, cream 100g7 tbsp butter and 100g½ cup caster sugar until light and fluffy. Beat in 2 large2 large large eggs one at a time.
Fold in 100g1 cup almond meal (ground almonds), 25g3 tbsp plain flour, 1 tsp1 tsp almond extract, and ½ tsp½ tsp vanilla extract until just combined.
Remove weights from tartlet shells. Divide frangipane among shells, spreading evenly.
Arrange 300g2 cups fresh cherries on top of frangipane, pressing slightly. Sprinkle with 30g¼ cup flaked almonds.
Bake for 20-25 minutes until frangipane is golden and set. Cool in pans for 10 minutes.
Warm 3 tbsp3 tbsp apricot jam and brush over tartlets for shine. Dust with for dustingfor dusting icing sugar for dusting before serving.

Ingredients

id: plain_flour metric: 200g imperial: 1⅔ cups name: plain flour
id: icing_sugar_pastry metric: 50g imperial: ½ cup name: icing sugar
id: salt metric: ¼ tsp imperial: ¼ tsp name: salt
id: cold_butter_pastry metric: 100g imperial: 7 tbsp name: cold butter, cubed
id: egg_yolk metric: 1 imperial: 1 name: egg yolk
id: cold_water metric: 1-2 tbsp imperial: 1-2 tbsp name: ice cold water
id: soft_butter_filling metric: 100g imperial: 7 tbsp name: butter, softened
id: caster_sugar metric: 100g imperial: ½ cup name: caster sugar
id: eggs metric: 2 large imperial: 2 large name: large eggs
id: almond_meal metric: 100g imperial: 1 cup name: almond meal (ground almonds)
id: plain_flour_filling metric: 25g imperial: 3 tbsp name: plain flour
id: almond_extract metric: 1 tsp imperial: 1 tsp name: almond extract
id: vanilla_extract metric: ½ tsp imperial: ½ tsp name: vanilla extract
id: fresh_cherries metric: 300g imperial: 2 cups name: fresh cherries, pitted
id: apricot_jam metric: 3 tbsp imperial: 3 tbsp name: apricot jam
id: flaked_almonds metric: 30g imperial: ¼ cup name: flaked almonds
id: icing_sugar_dust metric: for dusting imperial: for dusting name: icing sugar for dusting

Instructions

For pastry, combine {plain_flour}, {icing_sugar_pastry}, and {salt} in a food processor. Add {cold_butter_pastry} and pulse until mixture resembles breadcrumbs.
Add {egg_yolk} and {cold_water}, pulsing until dough just comes together. Wrap in plastic and chill for 30 minutes.
Roll out pastry on floured surface to 3mm thickness. Cut circles to line 6 individual 10cm (4-inch) tartlet pans. Prick bases with fork and chill for 15 minutes.
Preheat oven to 180°C (350°F). Line tartlet shells with parchment and fill with baking weights. Blind bake for 10 minutes.
For frangipane, cream {soft_butter_filling} and {caster_sugar} until light and fluffy. Beat in {eggs} one at a time.
Fold in {almond_meal}, {plain_flour_filling}, {almond_extract}, and {vanilla_extract} until just combined.
Remove weights from tartlet shells. Divide frangipane among shells, spreading evenly.
Arrange {fresh_cherries} on top of frangipane, pressing slightly. Sprinkle with {flaked_almonds}.
Bake for 20-25 minutes until frangipane is golden and set. Cool in pans for 10 minutes.
Warm {apricot_jam} and brush over tartlets for shine. Dust with {icing_sugar_dust} before serving.

Tips

Pastry Success: Keep ingredients cold and work quickly to prevent tough pastry. Don't overwork the dough.

Cherry Preparation: Use a cherry pitter or paperclip to remove pits neatly. Frozen cherries work if thawed and drained.

Frangipane Texture: Don't overmix after adding flour to keep the filling light. It should be spreadable but not runny.

Make-Ahead: Pastry shells can be baked 2 days ahead. Fill and bake with frangipane on serving day.

Variations: Replace cherries with other stone fruits like apricots, plums, or peaches. Pears also work beautifully.

Storage: Best served the day of baking, but can be stored covered for 2 days at room temperature.