I love these mini cherry frangipane. There’s something so moreish about the crisp, short almond pastry and its soft, sweet, nutty filling, a couple of cherry halves hidden inside. I know that cherry season has finished but they are still available in the shops and the taste will remind you of the sunshine. It’s grey and raining as I type this so that is a very lovely prospect.
Although these tarts take a little longer to make than most of the things on my blog the result is worth it, and if you have a food processor then they are very simple to make.
If you have never made frangipane then I urge you to give this recipe a try. My family devour these tarts by the truck load and I’m sure yours will too if you give them the opportunity.
Mini Cherry Frangipane
Crisp, buttery pastry filled with nutty frangipane. My family devour these tarts by the truck load and so will yours.
Ingredients
For the pastry
- 200 g plain flour
- 125 g cold butter cubed
- 50 g ground almonds
- 75 g icing sugar
- 1 egg yolk
For the frangipane
- 125 g caster sugar
- 100 g butter room temperature
- 2 large eggs
- 150 g almonds
To top
- 24 cherries halved and stoned
- You will also need 2x12 hole bun tins/tart trays and a cookie cutter I find a 9cm cookie cutter works for my bun tins
Instructions
For the pastry
- Place the cold cubed butter and the flour into the food processor and pulse until it resembles coarse bread crumbs (about 8 pulses). Alternatively rub the butter into the flour with your hands.
- Add the almonds and the sugar and pulse or mix to combine then add the egg yolk and a small amount of ice cold water and pulse, or mix gently using a dinner knife, until the pastry comes together. I usually find that 30-50ml of ice cold water is enough. Start with a small amount and add more as needed being careful not to overwork the dough.
- Bring the pastry into a ball, flatten it slightly then wrap it in cling film and chill it in the fridge for 30 minutes.
For the frangipane
- Cream together the butter and the sugar, beat in the eggs one at a time then mix in the ground almonds.
To assemble
- Preheat the oven to 170°C.
- Roll out the pastry until it’s a little bit thinner than a £1 coin. Using a cookie cutter, cut circles out of the pastry and use these to line your bun tin, then spoon in the batter filling each case to 5mm from the top. Top with a couple of cherry halves and bake on the middle shelf for about 20 minutes, until golden brown.
- Cool in the tin for a few minutes then remove to a cooling rack until room temperature.
- Dust with icing sugar and serve.
there’s something so sunshine-y and warm about delicious pastry on a rainy day 🙂 i love how you described these frangipane. cherries and almonds just go hand in hand 🙂
Thanks Steph – so glad you like it!