Cherry Frangipane Tart

Add a handful to the butter and egg mixture and whisk then beat in the remainder with a wooden spoon. To make the frangipane cream together the butter and sugar until pale and fluffy.

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Pre-heat the oven to 170 C.

Cherry frangipane tart. This takes about 5 minutes in a. Roll out the dough to 5 mm thick. Pile onto the pastry base and spread.

Line the tart tin with the sable pastry. Add the eggs one at time then fold. Butter a square tart tin 25cm in diameter.

Add the cherries evenly but dont worry if.

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