Bill granger's rustic cherry tart....

4 servings
30 min
20 min
Very Easy


Number of serving: 4
2 1/2 ounces unsalted butter

1/3 cup caster sugar

3/4 cup ground almonds

2 egg yolks

1/2 teaspoon vanilla extract

1 sheet puff pastry

1 egg yolk

10 1/2 ounces cherries

Sugar, for sprinkling

Whipped cream, for garnish


  • Preheat an oven to 400 degrees F.
  • Slide a baking tray in the oven to heat. Lay the puff pastry sheet onto a separate baking tray, lined with parchment.
  • Trim off the edges of the pastry, this will make the edges rise more easily when baking.
  • Using the point of a sharp knife, score a 1/2-inch border around the edge of the puff pastry, being careful not to cut right through the sheet.
  • Prick the entire surface, with a fork and brush with the egg yolk. Within the scored border, spread the prepared frangipane evenly over the pastry.
  • Place the cherries, cut side up, in a single layer over the frangipane. Carefully, place the tart on the hot tray, and bake for 15 minutes.
  • Remove the tart from the oven, and sprinkle with an even layer of sugar, and bake until its sides are golden and puffed, about another 5 to 10 minutes.
  • Serve the tart with some whipped cream, if desired.


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