Danish Black Cherry Tart

Danish Black Cherry Tart, originally uploaded by Theresa111.

One of the finest ingredients used in baking is almond flour or almond paste. Prepared in classic French recipes it lends a delightful and delicious flavor and it’s name is Frangipane.  When combined with Kirsh Cherries, it reflects a beautiful balance. For those of you who do not know about these liquored cherries, they are immersed in kirsch and then they sit for a long period of time, at least a year. This enables the alcohol to be absorbed by the cherries and together, they produce a strong but exciting fruit.

Danish Black Cherry Tart

1 pate sucree 9″shell uncooked
1 cup frangipane
15 to 20 black cherries (graittes)
hot apricot glaze
rum 10X glaze
1/2 cup toasted sliced almonds

1) Press the sucree dough into the bottom and up the edges of a fluted tart pan.
2) Pan the raw sucree shell 3/4 full with the frangipane.
3) Top with cherries by gently poking them into the frangipane.

Bake preheated 350º oven 40 to 50 minutes. Do not under or over bake. Remove from oven and brush with first the hot apricot and then the rum 10X glazes. Sprinkle liberally with lightly toasted almonds and allow to cool before slicing.

Yields 12 to 16 portions

Stores nicely in refrigerator for two to three days.

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About Theresa H Hall

As a professional vocalist. licensed broadcaster, artist, published poet, lyricist, writer, essayist, critic, animal lover and budding pastr View all posts by Theresa H Hall

2 responses to “Danish Black Cherry Tart

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