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- Sour Cherry Frangipane Tart (adapted from the NYT):
- For the Tart Dough: (you can also use puff pastry)
- 1 cup/125 grams all-purpose flour
- ¼ cup/45 grams granulated sugar
- ⅛ teaspoon salt
- 6 tablespoons/86 grams chilled unsalted butter, in small pieces
- 1 egg yolk beaten with 2 teaspoons water
- For the Filling:
- 1 cup/4 ounces/sliced almonds (you can use almond meal, not almond flour)
- 1 tablespoon all-purpose flour
- 1/2 cup/90 grams granulated sugar
- 5 tbsp unsalted butter, at room temperature
- 2 eggs
- 1 teaspoon almond extract
- 12 ounces/350 grams pitted cherries (about 1 3/4 cups)
- confectioners’ sugar, for dusting
View Full Recipe at Stacey Snacks
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