Rainier Cherry Almond Tart

Rainier Cherry Almond Tart 8

Rainier Cherry Almond Tart

Every year I plan at least one dessert around the advent of Rainier cherries.  These golden yellow and blush cherries are sweeter than regular cherries, they have a shorter season, and are more delicate, so they’re a rare find in the marketplace.  The story goes that a big percentage of the crop gets eaten by birds every year.  Lucky birds.  If you spot some, this frangipane tart is a good way to showcase their pale color and juicy sweetness, and almond and cherries just go together so well.

Rainier Cherries
Frangipane is a luscious French pastry filling made with almond flour.  It can be a gluten free dessert if you use a gluten free pie crust to line the pan.  What’s wonderful about it, besides the heavenly almond scent and fluffy texture, is that it’s incredibly easy to make.  It’s super chic but in an I just threw it together sort of way.   Isn’t that so French.

Rainier Cherry Almond Tart

I lined my tart pan with a basic pie crust dough, and then spread the luscious almond filling inside.  I pitted and halved the large cherries and arranged the halves on top.  As the tart bakes the filling puffs up around the cherries.  It’s beautiful.

Rainier Cherry Almond Tart 9

I used my 9 inch tart pan with the removable bottom so I could neatly slice the tart.  It’s not overly rich, or overly large, you’ll get 6 to 8 pieces and it works for breakfast, coffee breaks, or full on dessert.  I used (shhhh!) a pre-made pic crust, and the filling is utterly simple, just a stick of butter, 1/2 cup of sugar, a cup of almond flour and an egg.  Almond extract brings the whole thing alive, and the texture is fluffy and wonderful.  Another great thing is that you can use so many different fruits for the topping.  The classic is pears, but apples, berries, stone fruit, etc. can be used.

Rainier Cherry Almond Tart

Ingredients

  • pie crust to line a 9inch tart pan
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp almond extract
  • 1 cup almond flour
  • 1 Tbsp all purpose flour (or use more almond flour for gluten free)
  • approximately 30-40 cherries, pitted and halved

Instructions

  1. Set oven to 375F
  2. Line the 9 inch tart pan or pie plate with the crust. Put in the refrigerator while you continue.
  3. Cream the butter and the sugar until fluffy.
  4. Beat in the egg, and then mix in the flours and almond extract.
  5. Spread the mixture into the pie shell and top with the cherry halves, laying them face down across the entire surface of the tart.
  6. Bake for about 35-40 minutes until golden and firm to the touch.
https://theviewfromgreatisland.com/rainier-cherry-almond-tart/

Rainier Cherry Almond Tart 8

Enjoy!

Ranier Cherry Frangipane Tart 8

 

20 Comments

  • Reply
    Cassie
    June 17, 2016 at 1:00 pm

    Not sure if anyone will see this but I’m out of almond flour – could I use plain white flour? whole wheat?

    • Reply
      Sue
      June 17, 2016 at 3:10 pm

      I really don’t think it will be the same Cassie, but I’ve never tried it. Nut flours are so different from regular flour. If you have almonds you can make your own flour with your food processor.

  • Reply
    plasterer bristol
    February 15, 2016 at 10:53 pm

    Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.

    Simon

  • Reply
    Mom2Rad
    August 5, 2015 at 2:55 pm

    I made this tart today and it was fantastic. I will have to make it again since I have some Rainier cherries left in the freezer. Thank you for this recipe!

    • Reply
      Sue
      August 5, 2015 at 4:48 pm

      Thanks for taking the time to let me know!

  • Reply
    Averie @ Averie Cooks
    August 14, 2014 at 2:40 am

    Sue this is so gorgeous! Pinned! Wish I was having this right now :)

  • Reply
    Eileen
    July 29, 2014 at 11:11 am

    This tart sounds so good! Such a perfect way to highlight the flavor of perfect seasonal cherries. :)

  • Reply
    Christina
    July 27, 2014 at 10:47 pm

    One of these days, I’m going to find out where you live and sneak into you kitchen to eat what you’ve just made! This is luscious!!

  • Reply
    Denise | Sweet Peas & Saffron
    July 27, 2014 at 8:55 pm

    Gorgeous looking tart. Love the cherry-almond combo, so delicious! I’ve never had ranier cherries but I really need to try them :)

  • Reply
    Carol at Wild Goose Tea
    July 27, 2014 at 4:24 pm

    What an utterly magnificent tart! I have never seen anyone feature Rainier cherries, which do very well here in the Pacific NW too. I had to pin this and also your Rainer cherry muffins. This tart is so elegant.

  • Reply
    maria white
    July 27, 2014 at 2:12 pm

    We went cherry picking a couple weeks ago. Brought home a ton of Rainiers. Wishing I had this recipe then. I pitted and froze a bunch, so I might still give it a try. Thanks for another great recipe!

    • Reply
      Sue
      July 27, 2014 at 2:22 pm

      You’re welcome!

  • Reply
    Alanna
    July 27, 2014 at 10:16 am

    This is gorgeous Sue! I love everything about it from the buttery crust to the fluffy simple filling to the blushing pink cherries. <3

  • Reply
    Angie@Angie's Recipes
    July 27, 2014 at 3:04 am

    I could eat frangipane with a spoon! Your almond tart looks gorgeous, Sue.

    • Reply
      Sue
      July 27, 2014 at 8:24 am

      Me too Angie :)

  • Reply
    Katrina Hall
    July 26, 2014 at 6:29 pm

    That looks wonderful! I always thought frangipane meant almond paste, which is super expensive – so this is a wonderful recipe to try asap!

  • Reply
    Laura (Tutti Dolci)
    July 26, 2014 at 3:18 pm

    So pretty, I wish we could trade our tarts for a taste test! :)

  • Reply
    Amy
    July 26, 2014 at 2:36 pm

    This looks so delicious. I adore Rainier cherries – they’re very expensive here in NE Ohio but I always buy a bag or two each summer just for snacking. I never thought of baking with them! Especially love that you can use any fruit for this. I agree with Kate – beautiful photos!

  • Reply
    Sue
    July 26, 2014 at 10:29 am

    Thanks Kate, and yes, you can make almond flour by grinding almonds. That would be really fresh and wonderful in this tart.

  • Reply
    Kate
    July 26, 2014 at 10:23 am

    Looks awesome… especially for breakfast :)
    I love something sweet with fruit in the morning.
    Can you make almond flour?
    Is it just ground almonds?
    The last photo is so dramatic.. beautiful!

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