Cherry Frangipane Tart

My satsuma plum tree is filled with tart, deep purple fruit, so I used 5 cut into 1/6 wedges instead of the cherries. The tartness of the plums balanced the otherwise rich, sweet tart well.
May I suggest that 1tsp of almond extract is too much. In that quantity it becomes the dominant flavor and too much of it tastes fake and solvent-y to me, like marzipan.
It should be a faint enhancement, not a dominant flavor. Try 1/2 tsp., or less.

I recommend 1 1/2 times the amount of ingredients for the crust. Also halving the cherries and mixing them into the batter is a great idea. Finally, you should be very careful about the time; I think only 13 minutes for the crust, and also no more than 30 minutes on the total cooking for the cake before you look to see if it's done.

A very nice recipe, but the tart dough ingredients are not nearly enough for a 10 inch tart pan. I suggest making 75% more or even double. Also, the dough cannot be rolled as soon as it is mixed. I suggest refrigerating it for at least one hour, preferably two, before rolling it out. The filling is terrific and I agree that the cherries should be halved.

Yes. I used almond meal in a similar recipe; it worked fine.

For an 11" tart, adjust dough recipe by x2; adjust frangipane recipe by x1.5.

Roll the dough directly on the tart shell base to make it easier to estimate the size as well as making it easier to transfer back to the shell.

Triple the amount of cherries, cut them in half, rinse, squeeze, and then toss in sugar. Set in strainer over bowl. Pat dry with paper towels before adding to the tart.

Save the egg white, whisk it with 1 tsp water, and brush it on the crust 5 min before done.

Excellent! Another winner from David Tanis.
Make sure to dock the crust before baking. It will swell up. As suggested in Step 4, I used almond meal.
While whole or halved cherries make a better visual, I prefer to chop the cherries and fold into the batter for more even distribution. That also allows a more uniform top crust of sliced almonds.
This requires prompt eating. The flavor & texture decline after the second day.

Fabulous. Made it with peaches and a thin layer of raspberry jam between the crust and the filling. I agree on reducing the cooking time. The filling was firm and golden after 30 minutes.

Re crust: after mixing dough in KitchenAid with dough hook, I placed dough on saran wrap and rolled it out immediately (place a bit of flour on top prior to rolling), then pick up saran wrap and flip over 10 inch pie pan and it provided exactly the right quantity of dough. After this, freeze the pan+ dough for approximately 20 minutes and you're ready to bake.

I made this combining the advice from others: 1.5x the crust dough and 1.5x the filling (with 2x the cherries and half the almond extract). I used a typical pie pan and it worked just fine. I ended up halving the cherries and mixing most into the filling, and when I poured into the pan, I added some on top for decoration. The dough cooked in 13 minutes, and I then needed at least 40 minutes in my oven for the filling to set. It was an absolute hit with homemade whipped cream.

One of my favorite recipes, this is a crowd pleaser, every time. I've made it with Bing, Rainier and tart cherries, each kind delicious on its own, and striking when mixed together. I also used gluten free flour (once - for a grateful friend,) and though it was still delicious, the crust did not bind well. For flavor, I prefer the Rainier (golden) cherries, but for color, the Bings are best.

I agree with the posts that the crust recipe doesn't make enough. I chilled the crust for an hour and baked it according to the recipe and it really shrunk. I think you need to blind bake it.

YES! You can totally use frozen cherries. The first time I made this cherries weren't in season so I used a bag of frozen pitted cherries, defrosted, and it turned out great. Bon appetit!

I made this tart today and followed the advice of other posters here. I increased the flour to 1-1/2 cups, the butter to 1 stick + 1 Tbsp., 1/2 cup of powdered sugar and 1 large egg yolk. I mixed all in a food processor, pressed it into a 10 in. tart pan and put it in the freezer for 30 min. I baked it at a lower temperature---375 for the blind shell and 350 for the filled. It turned out very well--pastry amount was ample. I might add kirsch to the filling with cherries next time.

Delicious dessert. Won raves at a dinner party. Some suggestions: Increase the original dough recipe by 50%. Don’t roll out dough over bottom of tart pan; it will stick on bottom once baked. Let blind-baked crust cool completely before adding filling or else filling will melt into soup. Use whole cherries if you want them to appear on top of the dessert like in the photo; my halved cherries all sunk into the filling once baked and none were visible.

Just following up since I did finally make another-- I again found the crust proportion to be perfect as written, doubling the recipe seems like it would be far too thick in the pan. I chilled the dough for an hour before rolling, but the final diameter & thickness were ideal for my 10" fluted tart pan. I used blueberries and raspberries instead of cherries, and used aged rum in the frangipane instead of almond extract. This time the filling set in 40 minutes.