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Cherry Frangipane (a little cheaty)

Cherry Frangipane (a little cheaty)

This Cherry Frangipane  is soooooo good, not too sweet and very very moist…. perfect cold on it’s own or warm with cream, ice cream or custard. You don’t have to choose cherries but they work so well.

So what exactly is frangipane – well basically it’s just a mixture of ground almonds, butter, sugar and eggs that is sometimes used to fill a tart. Halved stone fruit such as apricots and plums can be baked atop it to make a delicious dessert, but I choose pitted cherries – delicious! Just make sure you are TOTALLY certain that you have removed all the fruit stones – otherwise expect a trip to the dentist 🙁

You should really give it a go – It’s so worth it. And it looks well impressive!

If you do then please drop me a comment below the recipe. I do so love to receive your comments

Thanks Clare x


  • Sweet Shortcrust pastry – buy it ready made (Tesco’s Finest is great it’s chilled and ready rolled!) If you have time make you can make your own but the chilled stuff is the business
  • 110g Butter, room temperature
  • 110g Caster Sugar
  • 1/2  Teaspoons Vanilla Essence
  • 2 Free-Range Medium Eggs
  • 100g Ground Almond
  • 40g Plain Flour
  • 400g Fresh Cherries (washed and stones removed, be careful make sure you get ALL  the stones out!!!!!)

Preparation Method

  1. Preheat you oven to 200C/ 170C fan/Gas 6
  2. Line a 9′ or 22.5cm round loose bottomed flan dish with your pastry – let the pastry hang over the sides, (you can trim it once it’s baked, then you have no shrink back)
  3. Screw up some greaseproof paper or use grease proof paper and baking beans and blind bake for about 20 minutes . Remove the paper and pop it back for 5 minutes (you don’t want a soggy bottom) should be golden brown
  4. Leave to cool completely. Trim the edges with a knife
  5. Turn down the oven to 190C/160C fan/Gas 5
  6. Cream the butter and sugar until light and fluffy, beat in the eggs a little at a time
  7. Next mix in your  Almonds with finally your flour until you have a smooth mix
  8. Spread the mix into the pastry case and using a knife smooth to the edges
  9. Next pop the cherries on top – pushing down lightly – any pattern you like!
  10. Bake in the oven for 40 minutes until the frangipani is baked (firm to the touch and nicely golden)
  11. Remove, cool (if you can wait)  and eat! Delicious

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