Cherry Frangipane Tart
Dinner with my partners extended family. I had only met his Tia and Tio once and I was still trying to make a good impression so I thought what could I take over as a thank you? Their Grandmother lives with the family and is from Uruguay so I was certain dinner was going to be fabulous and I am sure she would have all bases covered, therefore I felt there might be room to impress with dessert, plus I hadn’t baked something worth wild in a couple of weeks.
I did not want to take something too rich or chocolatey, it needed to be simple and delicious without being over the top. I thought fruit was a good place to start and I remember a couple of years ago baking a nectarine frangipane tart which was fantastic. Unfortunately it is the middle of winter now and all the good fruits are out of season. What could I be left with – apples, pears or cherries. The first two are boring and not packed with flavour. Apple is better in a crumble, pear is better with a chocolate frangipane, which is a good mix, but not something I wanted to recreate for this occasion, so by deduction Cherries it was to be.
I was surprised the cherries out, although $15/kilo, were so large, juicy and bursting with flavour, I thought to myself even from the get go this was going to be good. The frangipane itself was surprisingly easy to make, even though once someone commented that good frangipane had to be made a day ahead and left to rest for 24 hours before using it, I think people who believe this have no life and personally I think it would not make any difference as the tart I made turned out fabulous.
I had to make a few little tarts for my Mother who always wants to try my creations, but I had so much mixture that the mini tarts were basically overflowing with filling. One thing I was worried about once it was in the oven was the fruit burning but I was lucky that my oven did not decide to do its own thing and it baked evenly, did not burn and looked amazing. The only thing I forgot to do before I took it along to dinner was use some jam to make the cherries that little bit shiny and prettier, but I was confident they would like it none the less.
The result? THEY LOVED IT. I was soooo happy I have proved my baking abilities and impressed the relatives to be. Now I am sure they will have faith that I can take care of and cook for their beloved nephew. So that was one half of the satisfaction, but the other was my Mother’s reaction. Normally she always finds faults in my cooking, too dry, not enough stuffing, whatever, but her mini tarts were perfect. She could not stop complimenting them. PURE DELIGHT!
So the moral of the story is, this is the perfect tart to impress, serve with some ice cream, doucle cream or dab with some cognac when it comes out of the oven even for an adults only version, and you will be raved about for weeks to come.
Cherry Frangipane Tart
1/2 cup sugar
1 tsp vanilla paste
1 1/4 cups almond meal
1. Prepare pastry and bake then leave to cool.
2. While cooling pit all the cherries and cut in halves (you don’t want to bite into seed).
2. Preheat oven at 180 degrees C.
3. Cream butter and sugar until light in colour. Add vanilla paste then eggs in one at a time and mix until well combined.
4. Take mixture off the paddles and stir in the almond meal with a wooden spoon.
5. Pour frangipane over cooled tart shell then arrange the cherries in a nice pattern, but make sure that they are pressed in so they don’t fall off once baked.
6. Bake for 30 minutes or until golden brown and cooked through. Allow to cool.
7. Serve with vanilla ice cream, double cream or dab some cognac over the top (while still hot). Enjoy