Cherry Frangipane Tart Recipe Mary Berry Recipes

MARY BERRY(-ISH) CHERRY BAKEWELL TART

Steps:

• In the bowl of a food processor (you could also do this by hand using a pastry cutter or your fingers), pulse together the Butter and Flour, until the largest chunks of butter are the size of large breadcrumbs or peas. Add the salt and confectioners' sugar, and egg, pulse again. Slowly add the ice water while pulsing until the ingredients just begin to form a soft dough.
• On a floured work surface, pour out the dough and roll into a 12″ circle. Transfer the circle to your 9" tart pan or springform, allowing the dough to cover the sides of the pan about 1-2 inches. Refrigerate for 30 minutes.
• Preheat oven to 390F. Line the bottom and sides of the tart shell with parchment paper (or foil would work) and cover with pie weights or dried beans (see Notes). Bake 15 minutes, remove weights or beans, then the parchment. Return to oven for 5 minutes until crust appears dry. Cool on a rack for several minutes while preparing filling.
• Spread the jam across the slightly cooled crust.
• Using a hand mixer or stand mixer, cream together the butter and sugar until pale and fluffy, about 5 minutes. Add the almond flour, egg, salt and almond extract and mix until incorporated. The mixture should be quite thick, sort of like thick oatmeal. Spoon on top of the jam in the shell and smooth with an offset knife.
• Sprinkle the flattened top of the filling with the sliced almonds.
• Reduce oven heat to 355F. Bake 25-35 minutes until top is golden and a toothpick or skewer inserted into the center of the tart comes out clean. Let the tart cool in the pan until completely cool.
• When ready to serve, sift confectioners sugar over tart.

CHERRY FRANGIPANE TART

Steps:

• Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
• Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
• Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
• Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
• Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners' sugar.

SOUR-CHERRY FRANGIPANE TART

Steps:

• Crust: Preheat oven to 375 degrees. Butter a 9-inch fluted tart pan with a removable bottom. Pour melted butter over granulated sugar; stir to dissolve. Let cool 10 minutes. Whisk together both flours and 1/2 teaspoon salt; stir into butter mixture until thoroughly combined.
• Press dough into prepared pan, making sides slightly thicker than bottom. Freeze until firm, 15 minutes. Bake on a rimmed baking sheet until slightly puffed and golden, about 20 minutes. Transfer to a wire rack; let cool completely.
• Filling: Meanwhile, whisk together eggs, cream, almond extract, and granulated sugar. In another bowl, whisk together both flours and salt, then whisk into egg mixture until smooth. Arrange cherries in cooled crust in a single layer; gently pour batter around them. Bake, rotating once, until golden brown and just set, 35 to 40 minutes. Let tart cool at least 30 minutes, dust with confectioners' sugar, and serve.