My husband says “You’ve already got recipes for cherries on your website, do you really need to do another one?” Hell yeah! I love cherry and almond tarts.
These cherry tarts are so cute. The method looks complicated but really, it’s not. It’s just that I’ve explained everything that I’ve done, and added a few tips along the way 🙂
A classic cherry tart never goes out of fashion because it’s just so good.
Cherry Almond Tarts
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- 2 Patty Pans
For the pastry
- 250 g Plain
- 40 g Icing
- 1 Pinch salt
- 180 g Butter
- 1 Yolk
For the almond filling
- 110 g Caster sugar
- 1 tsp Orange rind or equivalent
- 90 g Almond meal
- 30 g Plain Flour
- 1 Pinch Salt
- 125 g Butter
- 2 Large Eggs
For the jam filling
- 2 tbsp of red jam
- 160 g of marzipan I used 2/3rds of a 250g block
For the pastry:
- Add the flour, icing sugar and pinch of salt into the TM bowl.
- MC in Mix 3 seconds/speed 5
- Add the cold cubed butter to the TM bowl and set for 5 seconds/speed5
- Add the yolks to the TM bowl and set for 10 seconds/speed 5 Scrape and repeat.
- Tip the dough out onto a large sheet of clingfilm or place between two silicon mats bring together and roll out to the desired thickness for your pastry discs.
- Place on a tray and pop in the fridge to chill then move on to make the frangipane filling
For the Almond Filling
- Add the caster sugar and orange zest (no pith) to the TM bowl set to grate for 10 seconds/speed 9
- Add the flour, almond meal and pinch of salt to the TM bowl and mix MC in for 3 seconds speed 5.
- Add the butter to the TM bowl and mix for 30 seconds/speed 5 scrape and lift any mix stuck to the base of the bowl..
- Add the butterfly to the TM bowl and add in the eggs. Mix for 10 seconds/speed 3.5 set aside
Rolling out the marzipan
- Using icing sugar on cling film or silicon mats roll out the marzipan very thin.
- Use a small disc cutter and cut out as many rounds as you can.
- You should be able to get 24 discs out of it then set aside. Don’t stack them too high, or they may stick together.
- Get the oven turned on to 170°C now.
- Remove the pastry from the fridge and cut out discs that match the size of your patty pans.
- Place the discs in your pans. You shouldn’t have to grease if your trays are non-stick. Although this pastry is so tender, you may want to give a very thin coat of butter if you think the quality of your pan isn’t great.
- Place the pastry discs in the base of your tin, don’t worry about pushing them down at this stage it’s easier in the next.
- Add a disc of marzipan in the base of each tart then gently press. See much easier.
- Add ¼ to ½ tsp of red jam on top of the marzipan.
- Add a tsp of frangipane mix on top of that. Then gently sit a cherry on top. Don’t push it in it will fall in as it bakes. I think they look nicer if they sit proud.
- Bake for 15 – 20 mins. Until deep golden brown. Allow to fully cool in the tin, they’ll be easier to get out when cold.
Want to know more?
Do you like cherries? Perhaps our Vanilla and Cherry Steamed Pudding will tempt you?