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Picture this: a sun-drenched afternoon, the aroma of baking almonds wafting through your kitchen. That's the essence of this Cherry Plum and Almond Tart. It all started last summer when I stumbled upon a hidden gem at the farmers market—a basket overflowing with ripe cherry plums. I knew instantly that they deserved to be the star of a memorable dessert. I remeber thinking, what can make this more fun? Cherry Liqueur popped into mind ofcourse!
This tart isn't just about taste; it's about creating an experience. The almond frangipane provides a nutty base, perfectly complementing the sweet-tartness of the cherry plums. The hint of cherry liqueur adds a layer of warmth and sophistication, making it an ideal treat for special occasions or simply a weekend indulgence. But let me tell you, this dessert can be made with almost any plum variety, don't be afraid to get creative!
Don't be intimidated by the seemingly complex name—this tart is surprisingly simple to make! With a few basic ingredients and a little bit of love, you can transform ordinary components into an extraordinary dessert. The key is to take your time and enjoy the process. Trust me, the end result is well worth the effort. So, gather your ingredients, preheat your oven, and let's embark on this culinary adventure together! I once tried to make this with my niece and nephew but they ended up eating most of the ingredients!
Required Equipments
Large bowl
Food processor
Rolling pin
23cm tart pan with removable bottom
Parchment paper
Baking beans or pie weights
Small saucepan
Cherry Plum and Almond Tart with Cherry Liqueur: Frequently Asked Questions
Cherry Plum and Almond Tart with Cherry Liqueur
Indulge in the delightful Cherry Plum and Almond Tart, a symphony of sweet and tangy flavors enhanced with a touch of cherry liqueur. This tart combines the richness of almonds with the juicy burst of cherry plums, creating a dessert that's both elegant and comforting.
⏳ Yield & Time
Yield:8 servings
Preparation Time: 45 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
Prepare the Pastry: In a large bowl, combine 250g of all-purpose flour, 125g of cold unsalted butter (cubed), 50g of powdered sugar, and a pinch of salt. Rub the butter into the flour until the mixture resembles breadcrumbs. This process is crucial for creating a flaky crust.
Add Egg and Water: Add one large egg and 2-3 tablespoons of ice water to the mixture. Mix until a dough forms. Be careful not to overmix, as this can result in a tough crust. The dough should be moist but not sticky. If it's too dry, add a tiny bit more water, a teaspoon at a time.
Chill the Dough: Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and prevents the crust from shrinking during baking. Don't skip this step!
Preheat Oven and Roll Out Dough: Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough to a 3mm thickness. Carefully transfer it to a 23cm tart pan with a removable bottom. Press the dough into the pan, trimming any excess. Prick the base with a fork to prevent it from puffing up during baking.
Blind Bake the Crust: Line the tart crust with parchment paper and fill it with baking beans or pie weights. Bake for 15 minutes, then remove the parchment paper and baking beans. Bake for another 5-7 minutes, or until the crust is lightly golden. This blind baking ensures a crisp crust that won't become soggy from the filling. Let it cool slightly.
Prepare the Frangipane Filling: In a food processor, combine 150g of ground almonds, 125g of softened unsalted butter, 125g of granulated sugar, 2 large eggs, 2 tablespoons of all-purpose flour, and 1 teaspoon of almond extract. Process until smooth and creamy. The frangipane should be light and airy.
Add Cherry Liqueur: Stir in 2 tablespoons of cherry liqueur (such as Kirsch or Maraschino) into the frangipane. This adds a delightful cherry note that complements the plums beautifully.
Assemble the Tart: Spread the frangipane evenly over the pre-baked tart crust. Arrange about 500g of halved and pitted cherry plums on top of the frangipane, pressing them lightly into the filling. Be sure to space them evenly for a visually appealing tart.
Bake the Tart: Bake for 30-35 minutes, or until the frangipane is golden brown and the plums are tender. If the crust starts to brown too quickly, cover it with foil.
Cool and Glaze: Let the tart cool completely in the pan before removing it. Warm 2 tablespoons of apricot jam in a small saucepan and brush it over the plums for a glossy finish. This glaze adds a touch of sweetness and enhances the appearance of the tart.
Serve and Enjoy: Dust the tart with powdered sugar, if desired. Serve it warm or at room temperature. A dollop of crème fraîche or a scoop of vanilla ice cream makes a lovely accompaniment. Pairs nicely with a sip of cherry liqueur on the side.
📝 Notes
For a richer flavor, toast the ground almonds before using them in the frangipane.
If you don't have cherry liqueur, you can substitute it with almond liqueur or a splash of cherry juice.
The tart can be stored in the refrigerator for up to 3 days. Let it come to room temperature before serving.