Cherry and almond frangipane tart
Dark cherries sunk into a soft almond cream in a crisp pastry case. Good warm or cold.
- Time1 hr 15
- LevelMedium
- Costabout £0.69 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Line a 23 cm tart tin with the pastry, prick the base and chill for 15 minutes.
15 min - 2
Line the pastry with baking paper and baking beans. Bake for 15 minutes, remove the paper and beans, then bake 5 minutes more until pale gold.
20 min - 3
Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then fold in the ground almonds, flour and almond extract.
- 4
Spread the almond mixture in the pastry case. Dot the cherries over the top and press them in lightly. Scatter with the flaked almonds.
- 5
Bake for 30 to 35 minutes, until the filling is golden, risen and firm in the middle.
35 min - 6
Cool for 15 minutes in the tin before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.