Fresh Cherry Frangipane Tart Recipe (with Video)

Make the Homemade Cherry Jam
1. Combine the cherries and lemon juice in a small saucepan and crush them lightly with a potato masher (ideally the perforated kind) to release some of the cherry juice
2. Bring to simmer over medium heat and cook for about 7 mins, until the cherries begin to break down and the mixture is juicy
3. Add the sugar and bring to a rolling boil
4. Cook the jam for about 10 mins, until thick, syrupy, and deep red in color
5. Allow the jam to cool while preparing the other components for the tart
Assemble and bake the tart
1. Preheat the oven to 350 F and position a rack in the middle of the oven
2. Spread the jam in the baked tart shell, then top with the fresh cherries
3. Spread the almond cream carefully over the cherries with a small offset spatula
4. Top generously with flaked almonds
5. Bake for about 45 mins, until the almond cream is golden brown and set
6. Allow the tart to cool completely, then remove the sides and base of the tart pan
7. Place a circular stencil smaller than the tart pan over the center of the tart and dust lightly with powdered sugar around the edges; remove the stencil
8. Serve the tart at room temperature
9. Finished tart keeps at room temperature for 2 days, covered, though I highly recommend serving this on the same day it was baked