Cherry tart with an almond frangipane filling

*You can replace cherries with peaches or nectarines

Sweet Short paste

250g unsalted butter (softened)
125g castor sugar
1 or 2 small eggs
375g plain flour



1. Combine the butter and sugarin a food processor until smooth

2. Slowly add the egg (if egg is added too quickly it will curdle)

3. Add flour and mix to a smooth short paste (do not over mix)

4. Rest, covered, in the fridge for 30 minutes


Frangipane Mix

125g unsalted butter
125g castor sugar
1 Lemon zested
2 Eggs
125g Ground almonds
65g rice flour



  1. Cream the butter and sugar together and add in lemon zest
  2. Add in eggs gradually and mix together almonds and flour
  3. Add into egg mix
  4. Consistency, can be softened by adding a small scoop of a wonderful homemade custard
  5. Roll out sweet paste to 3mm thick
  6. Line 20 cm shallow pie tin or ring allowing short crust to come up the sides and base
  7. Pipe raspberry jam into base a thin layer
  8. Fill 2/3 with frangipane
  9. Top with thin even layers bottled drained dark cherries
  10. Top with flaked almonds/crumble
  11. Bake 1800C until a light golden brown

*Use a beautiful homemade raspberry conserve from your kitchen

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