Inn On The Twenty’s Cherry Frangipane Tart

Looking for a delightful recipe that’s rich in flavor and elegance? Our cherry frangipane tart curtsey of our talented pastry team, is a soft almond cake adorned with luscious cherries, all encased in a sweet pastry. With its perfect balance of sweet and tangy, it’s a delicious surprise for mom, and will wow your guests at any festive occasion. A classic tart that’s truly worth indulging in! 

Cherry Frangipane Tart with Rosemary Chantilly

Yields 12

Ingredients for Crust:

1 ½ cup All-purpose flour
1 tsp Sugar
¾ tsp Kosher salt
8 tbsp Butter
1 tbsp Water         

Method for Crust:

1. Preheat oven to 350°F. Spray a 4-inch tart pan with a removable bottom generously with non-stick baking spray. Line the pan with a round of parchment paper. Set aside.
2. Combine the dry ingredients (flour, sugar, and salt) in a medium-large size bowl and stir to combine. Make a well in the center and set aside.
3. Place the butter in a microwave-safe, medium-size bowl. Cover with a slightly damp paper towel. Cook on high power for 1 minute or until melted. (if you don’t have a microwave you can melt the butter on the stovetop in a small saucepan).
4. Pour the butter into the well, making sure to scrape the bowl to include all of the butter. Add the 1 tablespoon of water and stir until the dry ingredients are incorporated and the dough comes together and/or forms large crumbles. If the dough seems dry, you can add a little more water.
5. While the dough is still warm crumble two thirds of it around the edges of the prepared tart pan. Press it evenly around the sides and out onto the outer edges of the bottom of the pan.
6. Crumble the remaining dough into the open space in the pan. Press it in firmly with your fingers and the palm of your hand until the tart pan is completely lined with dough. If the dough seems sticky, you can dust your fingers with a small amount of flour.
7. Use a straight-sided, round measuring cup or a flat bottom glass to smooth out the edges and further compact the dough in the bottom of the pan. Dip the cup or glass in flour if there is any problem with stickiness.
8. Prick the dough all over the bottom with a fork to prevent puffing.
9. Place the tart pan on the prepared baking sheet and bake for 10 minutes. Remove the sheet pan (and tart pan) from the oven. Using the same measuring cup or flat bottom glass, gently press the edges again (if they have shrunk down a bit, you can press them back to be even with the top of the pan) and smooth out the bottom if there are any bumpy places.
10. Return it to the oven and bake until the crust is pale golden brown, another 5 – 7 minutes. Allow the crust to cool for at least 10 minutes before filling.

Ingredients for Frangipane: 

250 g Butter  
250 g Sugar
5 Eggs
75 g Flour 
150 g Almond powder
2 ½ g Baking powder
10 – 15 pieces Fresh cherries

Method for Frangipane: 

1. In a electric mixer, cream butter and sugar together until its light and fluffy.
2. Add the egg one at a time until just combined.
3. Add in flour, almond powder and baking powder until just mixed in.
4. Cut cherries into smaller pieces (halves or quarters) and set aside in a bowl.
5. Place a small layer of frangipane in the tart. Layer it with the cut cherries on top.
6. Add another layer of frangipane and flatten with an offset spatula or spoon. Add more cherries on top.
7. Bake for 30 – 35 minutes at 350˚F until golden.

Ingredients for Rosemary Chantilly:

500 g 35% Cream 
42 g Sugar
4 g Vanilla
2 Rosemary sprigs

Method for Rosemary Chantilly:

1. Simmer the cream, sugar, vanilla and rosemary in a sauce pot until there are a few small bubbles. Remove from heat.
2. Let the rosemary steep in the cream for 10 – 15 minutes.
3. Strain the cream so that there are no leaves or sprigs left in the cream.
4. Let set in liter containers in the fridge for 4 hours or overnight.
5. When cold, whisk cream to stiff peaks.
6. Place frangipane tart on a plate and add a spoonful of Chantilly on top.
7. Garnish with a rosemary sprig and fresh berries.