July 9, 2018 2 min to read

Cherry Pecan Frangipane Tart

Category : bdg recipes

One of my favorite things to do is look for vintage kitchen utensils. In the days before food processor and mixers, many kitchens had gadgets bespoke for one specific purpose. But even in modern times, the best way to prep cherries is with a good old cherry pitter. This summer marked the third in a row where I’ve thought to myself “I really need to get a cherry pitter,” as a mound of cherries lay before me. So imagine my excitement when I found a vintage cherry pitter on Etsy. Of course I snatched it up.

As with most vintage iron, it is covered in rust and will definitely need a bit of TLC to bring it back to its former glory. But, I had to give it a try! And, well, the results were subpar. Hand cranking the cherries through the pitter was fine, but essentially resulted in a mangled blob of cherries and juice. The cherry pitting test was an absolute failure. So, to make this tart, I had to go with a MacGuyver method: a combination of an empty bottle and a chopstick. 20 minutes later and my kitchen – and my hands — looked like a murder scene. But, when all was done, I had beautifully pitted cherries.

While the tart was baking and I was cleaning up the murder scene, I noticed on the side of the cherry pitter that it actually reads Cherry Stoner. Well that explains A LOT.



  • 1/4 cup pecan pieces
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1 stick chilled unsalted butter, cut into pieces


  • 4 ounces almond meal
  • 1 tablespoon all-purpose flour
  • ½ cup granulated sugar
  • 2 eggs
  • 2 teaspoons cherry bitters
  • 2 cups pitted cherries
  • 1/4 cup sliced almonds
  • Confectioners’ sugar, for dusting


For the dough: Pulse pecans in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/4 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball. Wrap in plastic and chill at least 30 minutes.

Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.

Heat oven to 400 degrees. Blind bake tart shell until lightly browned, about 20-25 minutes. (You do not need to cover the shell or use pie weights.)

For the filling: Meanwhile, put almond meal, flour and sugar in a large bowl and using a hand mixer, whisk until well incorporated. Add eggs and bitters and process until smooth and creamy, about 2 minutes.

Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners’ sugar.


Top with creme fraiche.

This tart is best eaten the day it’s prepared.

SOURCE: Adapted from David Tanis’ Recipe on New York Times Cooking.

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