Cherry Frangipane Tart

This cherry tart uses beautiful fresh cherries on top of a layer of almond frangipane, all baked in a sablé breton shell. Unlike pâte brisée which is more commonly used for tarts with a softer and flakier crust, sablé breton is a French butter cookie. It packs more flavor and is a bit crunchier, which I think complements the baked frangipane filling very well.


Makes one 8" tart

Sablé Breton Crust
  • 250 grams flour (8.8 ounces, 1 3/4 cup)
  • 140 grams butter (4.9 ounces, 1 1/4 stick)
  • 100 grams sugar (3.5 ounces, 1/2 cup)
  • 1 large egg
  • 1 teaspoon salt
Almond Frangipane
  • 40 grams almond flour (1/4 cup)
  • 50 grams sugar (1/4 cup)
  • 40 grams butter (2 tablespoons)
  • 1 egg
  • 1 tablespoon flour
  • 1 teaspoon vanilla
Neutral Nappage (optional glaze)
  • 225 grams water (7.9 ounces, 1 cup)
  • 113 grams sugar (4.0 ounces, 1/2 cup)
  • 13 grams pectin (0.5 ounces)
  • 20 grams lemon juice (0.7 ounces)

Read how to prepare neutral nappage glaze in advance.

  • 1 pound of sweet cherries (0.45 kg)
  • handful of chopped pistachios


Prepare the Sablé Breton crust

Cream the butter and sugar together until the butter is whipped and the sugar is fully incorporated.

Knead the dough until it comes together before rolling it out.

The silicone mats are optional, but will help make the dough more even and prevent it from cracking.

Bake the tart at 375°F (190°C) until the edges are golden brown, about 20 minutes.

Prepare the Frangipane

While the tart crust is baking, you can prepare the frangipane filling.

Vigorously beat in the egg until there are no more lumps. Beat in the almond flour, flour, and vanilla until everything comes together.

Bake the tart with the frangipane at 350°F (180°C) for 18 minutes until the frangipane is set but still jiggles in the middle.

Prepare the cherries

Also slice the round side off so they lie flat on the tart.

Assemble the tart

Finish with the pistachio cherry on top.

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