Dark cherries lend sweetness and acidity to a buttery frangipane tart, made with creamy homemade pistachio paste instead of the traditional ground almonds.
Category: not set
Cuisine: not set
About 22 ounces whole sweet cherries (about 60 ch
For the Tart Shell:
1/2 batch Old-Fashioned Flaky Pie Dough or Flaky and C
For the Frangipane:
1 1/2 ounces unsalted butter (about 3 tablespoons 45g), brought to about 70°F (21°C)
3 1/2 ounces Homemade Pistachio Paste (about 1/3 cup plus 1 tab 100g)
1/8 teaspoon (0.5g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same wei
1 large egg (1 3/4 ounces 50g), brought to roughly 70°F (21°C)
1 ounce heavy cream (about 2 tablespoons 30g), brought to roughly 70°F (21°C)
For the Egg Wash (optional):
1 large egg (1 3/4 ounces 50g)
1 large yolk (about 1/2 ounce 15g)
1/2 ounce heavy cream (1 tablespoon 15g)
1/8 teaspoon (0.5g) Diamond Crystal kosher salt for table salt, use half as much by volume or use the same weigh
To Serve:
Cherry Pit Whipped Cream or pistachio whipped cre
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