The almond frangipane mixture keeps refrigerated for 1 week, or can be frozen, then thawed and baked.
½ cup unsalted butter
½ cup granulated sugar
1 Tbsp. kirsch or cherry-infused brandy
2 tsp. vanilla extract
1 cup toasted, ground almonds
½ tsp. salt
1 Tbsp. flour
1 pint sweet cherries, such as Bing, Sandra Rose, or Lapin, pitted
- Pre-heat oven to 350° F.
- Using a mixer, cream together the butter and sugar until light and fluffy. Add the egg and mix until incorporated. Beat in the kirsch & vanilla extract. Combine the nuts, salt, and flour. Add them to the mixture, blending until smooth. Chill the frangipane in the refrigerator for 30 minutes.
- Fill a 10-inch tart shell with the almond frangipane. Top with cherries, gently pressing them down so that they are embedded slightly in the frangipane. Bake for about 20-25 minutes, until a toothpick inserted in the center comes out nearly clean.