Czelli recipe · Cakes and pastries
Watch the video
Dóra Havas’s sour cherry and almond tart
No ratings yet — be the first!In this tart, tangy sour cherries meet a classic of French patisserie: soft almond frangipane. The crisp, buttery pastry, the juicy almond cream and the fresh, tart fruit make a truly harmonious pairing.
Save
- Serves
- For a 28 cm tin
- Chilling
- 30 min
- Baking
- 180 °C
- Baking time
- 55–60 min
Method
8 steps- Cut the cold butter into small cubes, then combine it in a food processor with the Czelli plain wheat flour, the salt, the sugar and the egg.
- Wrap the pastry in cling film, flatten it slightly and put it in the freezer for 30 minutes.
- For the frangipane, grind the almonds finely together with the sugar. Add the soft butter, the eggs, the rum and the bitter almond extract, and work into a creamy consistency.
- Mix the pitted cherries with the brown sugar and the cornflour so that the fruit juices thicken slightly while baking.
- Roll out the chilled pastry on a floured surface to a thickness of 3–5 mm, then carefully press it into the 28 cm tart tin.
- Spread the almond frangipane evenly over the pastry, then arrange the sugared cherries in a single layer on top.
- Put the tart into an oven preheated to 180 °C and bake for 55–60 minutes. It is ready when the almond filling has risen nicely and the cherries have softened.
- Let the finished tart cool completely in the tin. Only then slice it, so that both the frangipane and the fruit layer keep their shape.
In pictures
How it's made
Video recipe
Watch it on video too
Follow it step by step — even in the kitchen, on your phone.
Ratings and experiences
How did yours turn out?
Nobody has rated it yet. Bake it and be the first to tell us how it went!
