It adds a lovely contrast of colour to the tart, and the flavour of the sweet almond, combined with the sharp cherries is a delicious taste. The bite of the crispy pastry, against the soft, moist almond filling, and then the slight chew of the cherries is also a lovely texture sensation.
I have also made a recipe up to show you how to make your own shortcrust pastry. Of course you can buy the shop stuff, but this recipe is easy, cheaper and by far more tasty! You can make little flans, but make sure you adjust the cooking times. So go on, give it a go! Try out a recipe similar to what our ancient ancestors were crazy about!
First things first! Get all your ingredients ready. I like to weigh out and put everything in order of adding into the recipe, like in my mini production line picture above. If it's all ready, you will whizz through the recipe and NOT forget anything!
1. Put the oven on to 190C, 375F,Gas 5
2. Make your shortcrust pastry. Click here for instructions.
3. Grease your flan dish & make sure you grease up the sides too.
4. Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish. I just place the dish over the pastry to see if I've rolled enough.
5. Use your rolling pin to transfer the pastry to the dish.
6. Gently push the pastry around the sides of the dish. It's easier to lift the pastry a little and then push into the sides.
7. Use a sharp knife and trim the edges to make it tidy.
If you spot any holes or bits of pastry missing, use some of your cut offs to patch up.
8. Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 20 minutes in the oven.
9. Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already. (remember the mini production line above?)
The Bake Blind technique is used when you have a 'wet' filling or the filling cooks faster than the pastry. If you were to simply place the filling onto the raw pastry, the base would never cook properly resulting in a very soggy bottom!
2. Slowly add the beaten eggs. If the mixture looks like it is starting to split, add a tablespoon of your ground almonds.
3. Add almonds and flour.
4. Add the milk and gently (low setting on your mixture) combine.
5. Spread the warmed jam onto the base of your pastry.
6. Add the cake mixture to the flan case.
7. Arrange the cherries on the surface. Don't push them right into the mixture. Let them sit on top.
8. Bake in the oven for 25 - 30 minutes. Test with a metal skewer. Stick it in the centre, if it comes out clean your frangipane is ready!
9. Leave to cool then turn out onto a dish .
10 Make yourself a lovely cup of tea and enjoy a slice of your tart.
I have also made this recipe with sliced apples which was also very nice.
You can serve this warm or cold. Both will taste delicious.
Here's some photos of the apple version. (I still used jam on the pastry base)
What did you think to this recipe? Did you swap any ingredients for something else? We'd love to know how your frangipane turned out and if you changed any of the instructions.
Please make a comment in the section below.
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