Easy Cherry Frangipane Tart

5 from 1 vote

Delicious plump cherries surrounded by moist sponge in a crisp pasty case

Course Dessert

Cuisine English

Keyword Cherry, dessert, Frangipane

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 408kcal

320 g Sweet Shortcrust pastry - buy it ready made chilled and ready rolled!
110 g Butter room temperature
110 g Caster Sugar
1/2 Teaspoon Vanilla Essence
2 Free-Range Medium Eggs
100 g Ground Almonds
40 g Plain Flour
400 g Fresh Cherries washed and stones removed, be careful make sure you get ALL the stones out!!!!!

Preheat you oven to 200C/ 170C fan/Gas 6
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)
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
Leave to cool completely.
Trim the edges with a knife Turn down the oven to 190C/160C fan/Gas 5
Cream the butter and sugar until light and fluffy, beat in the eggs a little at a time
Next mix in your Almonds with finally your flour until you have a smooth mix
Spread the mix into the pastry case and using a knife smooth to the edges
Next pop the cherries on top - pushing down lightly - any pattern you like!
Bake in the oven for 40 minutes until the frangipani is baked (firm to the touch and nicely golden)
Remove, cool (if you can wait) and eat! Delicious

*** All nutritional information is approximate and intended as a guide