Cherry, Almond and Pistachio Tart Recipe
Prepare this delicious cherry tart with almond and pistachio frangipane cream on a crisp sweet shortcrust pastry shell for a delicious treat.
SERVING:8
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INGREDIENTS
Sweet shortcrust pastry
- I suggest preparing the full quantity and freezing half so you’ll have it ready for your next tart.
- 250 g all-purpose flour
- 150 g very soft butter
- 95 g powdered sugar icing sugar
- 35 g almond flour
- 50 g egg lightly beaten, then weighed
- 1 g salt about 1/3 teaspoon
- 1 vanilla bean or vanilla powder
For the egg wash:
- 20 g egg yolk 1 egg yolk
- 2 teaspoons heavy cream 5 g
For the almond and pistachio cream:
- 50 g sugar
- 50 g soft butter
- 25 g almond flour
- 25 g pistachio flour ground pistachios
- 50 g egg 1 small egg, beaten then weighed
Topping:
- 500 g large pitted cherries
- Note: You can simply use 50 g of almond flour only or add 15 g of pistachio paste if you like.
PREPARATION
Prepare the Sweet Shortcrust Pastry
- Cream the soft butter with the sifted powdered sugar. Add the salt, vanilla seeds, and almond flour.
- Mix well, scraping down the bottom of the bowl. Incorporate the beaten egg, mix gently with a spatula, then bring everything together using a stand mixer.
- Next, add the sifted flour and mix briefly, without kneading or forming a ball, you want to avoid overworking the dough.
- Turn the dough out onto your work surface and press it down and smear it lightly with the palm of your hand to bring it together evenly.
- Form the dough into a ball, divide it in two, wrap each piece in plastic wrap, and refrigerate, preferably overnight.
- The next day, take the dough out, let it soften slightly, then roll it out to about 3 mm thickness. Line your tart ring with the dough.
- Bake for 15 minutes in a preheated oven at 150°C (300°F) with fan (convection mode) or 170°C (340°F) without fan (conventional oven).
- You can also skip the blind-baking step if you’re worried the edges might collapse during baking.
- Otherwise, once the tart shell is pre-baked, you can fill it directly while still in the tart ring. Alternatively, unmold the shell after baking, let it cool slightly, and smooth the edges with the back of a sieve before filling.
- Brush a thin layer of egg wash over the tart shell before adding the almond and pistachio cream.
Prepare the Almond and Pistachio Cream
- In the bowl of a stand mixer fitted with the paddle attachment (or using a spatula), cream the butter with the sugar. Then add the almond and pistachio powders.
- Mix gently without whipping, and add the egg in two parts, mixing to incorporate each addition.
- Be careful not to whip the mixture to avoid incorporating air, which would cause the cream to puff up in the oven.
- Pour the cream over the tart shell and smooth the surface with a spatula. Then arrange the pitted cherries, which have been dried with paper towels, evenly on top.
- Bake in a preheated oven at 165°C (330°F) convection for 30 to 40 minutes, until the cream is lightly golden. A skewer inserted in the center should come out clean.
- Let the tart cool slightly, then unmold it onto a wire rack.
- You can brush a neutral glaze over the top of the tart before decorating it with some pistachios and 3 or 4 cherries.
- I preferred to just sprinkle a little powdered sugar on the edges.
- This tart is truly delicious, if you love cherries, you will enjoy it!