Wild Berry Frangipane Tart with Morello Cherries
This fruit tart features a crisp pâte sablée crust filled with toasted almond frangipane, Morello cherries, and mixed wild berries. The crust is blind-baked before adding the nut cream and fruit for a balanced texture. Dust the finished tart with powdered sugar and serve warm or at room temperature.
Wild Berry Frangipane Tart with Morello Cherries
This fruit tart features a crisp pâte sablée crust filled with toasted almond frangipane, Morello cherries, and mixed wild berries. The crust is blind-baked before adding the nut cream and fruit for a balanced texture. Dust the finished tart with powdered sugar and serve warm or at room temperature.
Ingredients
(Tap items to cross off as you bake)- 150 g (1 1/4 cups) all-purpose flour
- 40 g (1/3 cup) confectioners' sugar
- 1 g (1/4 tsp) fine sea salt
- 85 g (6 tbsp) cold unsalted butter, cut into small cubes
- 1 large egg yolk (approx. 18 g / 1 tbsp)
- 15 ml (1 tbsp) ice water
- 75 g (3/4 cup) blanched almond flour
- 60 g (1/4 cup) unsalted butter, softened to room temperature
- 50 g (1/4 cup) granulated sugar
- 1 large egg (approx. 50 g), room temperature
- 5 ml (1 tsp) pure vanilla extract
- 100 g (2/3 cup) pitted Morello cherries, drained and patted dry
- 125 g (1 cup) fresh wild mountain berries (blackberries, blueberries, and raspberries)
- 10 g (1 tbsp) confectioners' sugar, for dusting
Step-by-Step Instructions
- 1Toast the almond flour in a dry skillet over medium-low heat for 4 minutes, stirring constantly until fragrant and light golden, then cool completely.
- 2Whisk the flour, 40 g confectioners' sugar, and salt together in a bowl, then rub in the cold butter cubes with your fingertips for 3 minutes until the mixture resembles coarse meal.
- 3Stir the egg yolk and ice water together, pour into the flour mixture, and press together for 1 minute until a cohesive dough forms.
- 4Press the dough evenly across the bottom and up the sides of a 23-cm (9-inch) fluted tart pan with a removable base, prick the bottom with a fork, and chill in the refrigerator for 60 minutes.
- 5Preheat the oven to 175°C (350°F), line the chilled shell with parchment paper, fill with pie weights, and blind bake for 15 minutes until the edges turn pale golden.
- 6Beat the softened butter and granulated sugar in a mixing bowl for 2 minutes until creamy, then mix in the egg, vanilla extract, and cooled toasted almond flour until smooth.
- 7Remove weights and parchment from the crust, then spread the almond frangipane across the warm base in an even layer.
- 8Distribute the Morello cherries and wild mountain berries across the frangipane, pressing them halfway into the cream.
- 9Bake at 175°C (350°F) for 30 minutes until the frangipane rises, turns golden brown, and springs back when lightly pressed.
- 10Place the pan on a wire rack to cool for 45 minutes, remove the outer ring, dust with 10 g confectioners' sugar, and cut the tart into 8 servings.
Storage & Keeping Fresh:
Keep leftovers refrigerated in an airtight container for up to 3 days. Serve cold, or warm individual slices in a 150°C (300°F) oven for 6 minutes before eating.
Frequently Asked Questions
Can I use frozen cherries and berries?
Yes, but defrost them completely and press them gently with paper towels to eliminate excess water so the frangipane bakes properly.
Can the crust be made in advance?
Yes, press the dough into the tart pan, cover tightly with plastic wrap, and freeze for up to 1 month before blind baking directly from frozen.
What can I substitute for Morello cherries?
Jarred sour cherries or fresh tart cherries work well; ensure any canned or jarred fruit is thoroughly drained.