There’s something so delicious about an almond frangipane tart and this recipe in particular is even more scrumptious, as it uses Morello cherry jam for the filling and let me tell you, you definitely won’t be disappointed. Not only is this sweet frangipane tart perfect as a teatime treat, it’s also very easy to make too.
375g ready-rolled shortcrust pastry
100g butter, softened plus extra for greasing
100g caster sugar
2 free range eggs
100g ground almonds
10g plain flour
1 tsp almond extract
3 tbsp Morello cherry jam
1tbsp icing sugar
1. Heat oven to 200°C. Grease a 20cm fluted dish. Unroll the pastry over the dish. Press the pastry into the dish and chill in the fridge for 20 minutes.
2. Line the pastry with baking paper and fill with baking beans. Bake blind for 10-15 minutes, remove baking beans then return to the oven for 3-4 minutes. Remove from the oven and reduce the oven temperature to 180°C.
3. Beat together the butter and sugar until pale. Beat in the eggs, one at a time, until combined. Fold in the almonds, flour and almond extract and beat for 1 minute.
4. Spread the Morello cherry jam over the pastry base, then evenly spoon in the almond filling. Put on a baking tray and bake for 20-25 minutes until golden. Leave to cool in the dish, then dust with icing sugar to serve. Enjoy!
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