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
(optional for glazing)
Makes 4 cups of glaze, a bulk preparation that you can save for future recipes or scale down as needed.
Read how to prepare neutral nappage glaze in advance.
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.
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.
Also slice the round side off so they lie flat on the tart.
Finish with the pistachio cherry on top.
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