To say it’s the cherry on the cake is an under-statement! This delicious cherry tart with frangipane is bursting with cherries nestled in a rich almond based cream that is so easy to make.

It’s the perfect pud or treat to enjoy with a cuppa so, why not give it a go?


For the pastry

  • 200 g of 00 flou
  • 100 g of granulated sugar
  • 3 yolks
  • 100 g of butter
  • a pinch of salt

For the filling

  • 100 g of granulated sugar
  • 100 g of butter
  • 1 yolk
  • 1 egg
  • 100 g of almonds
  • 400g cherries (weighed pitted)

To decorate

  • Powdered sugar to taste


Preparing the pastry.

In a bowl, or in an electric mixer, add the flour, a pinch of salt, 100g of sugar, 100g of diced butter and mix until the mixture is crumbly.
Add 3 egg yolks and 2 tablespoons of cold water, knead and form a ball then wrap it in transparent film and let it rest for at least 30 minutes in the fridge.


Preparing the frangipane cream.

Finely chop the almonds.
Whisk the butter with the sugar, add the yolk, the egg, a spoonful of ground almonds and mix the ingredients well.
Then mix in the remaining almonds.


Making the cake.

Roll the pastry to a thickness of 3-4cm and line a previously buttered and floured tart mould. Prick the bottom with a fork.
Pour the cream inside, level with a spatula and sink the cherries until the mold is filled.
Bake in the lowest part of the De’Longhi oven at 180°C (true fan cooking function) degrees for 40 minutes, leave to cool on a wire rack.