Cherry Frangipane Tart

If you're throwing or attending a little get-together, I think the best desserts are the ones that can be tossed together and thrown in the oven at the last minute (or warmed up until they're ready to serve). So when Peter's cousin invited us to a little dinner this summer I immediately decided to try this fairly no-fuss tart. Plump red cherries and a buttery pastry and a sweet almond filling? Count me in.

I would caution you that this tart is best eaten warm (with a generous dollop of vanilla cream), and is definitely best the day you make it. And, you know, if you show up to the house with your delicious tart and there's a cat lying in a pineapple basket? So much the better.

This recipe originally called for rhubarb and I think I would almost prefer it that way--I think the fruit really needs to have an assertive zip in order to balance out the pastry and the frangipane. The rhubarb needs some stovetop cooking before it's placed on the pastry, so I'll try it out and let you know how it goes.

Cherry Frangipane Tart (Adapted from What Katie Ate)

1 lb frozen or fresh cherries, pitted and halved
4 T superfine sugar
1 sheet good quality (all butter!) puff pastry
1 large egg mixed with 2 teaspoons milk

Frangipane filling:
5 T butter
1/4 cup superfine sugar
1 cup almond meal
2 large egg yolks
1/2 tsp natural vanilla extract

Vanilla Cream:
1 vanilla bean, split and seeds scraped
1 1/2 cups whipping cream, whipped
2 teaspoons superfine sugar

Preheat oven to 425 degrees F. To make the frangipane, place the butter, sugar, almond meal, egg yolks and vanilla extract in a bowl and mix with handheld beaters or in a food processor. Chill in the fridge for 10-15 minutes or until required, taking care to bring it to room temperature to soften before use.

Place the puff pastry sheet on a clean worktop and score a 3/4 inch border on all sides, taking care not to cut all the way through. Prick the pastry with a fork, avoiding the border. Using a palette knife, spread the frangipane evenly over the pastry, again avoiding the border.

Lay the cherry halves over the frangipane in neat little rows. Brush the border with the egg mixture, then transfer to the oven and bake for 30-35 minutes or until the pastry is cooked through and the edges are golden.

To make the vanilla cream, mix the vanilla seeds with the whipped cream. Add the sugar and gently fold into the cream to combine. Serve the tart warm with the vanilla cream alongside. Enjoy!