Foolproof Chocolate Cherry Almond Tart (Buttery Pastry & Silky Ganache)

There’s a reason the chocolate cherry almond tart never goes out of style. It looks like a pastry shop window, tastes like a French bakery, and is genuinely forgiving to make at home. This is the tart I bring to dinner parties when I want to seem like I’ve been cooking all day. I haven’t. I’m usually in slippers.

Have you ever been intimidated by pastry? I was, for years. Then I learned the trick: keep everything cold, work the dough as little as possible, and trust the butter to do its job. A good tart crust should taste like the best shortbread you’ve ever had — buttery, tender, just barely holding together.

The filling is a classic almond frangipane — ground almonds, butter, sugar, eggs — which bakes into a soft, almost custardy layer. Over that goes a thin blanket of warm cherry jam, then a pour of glossy dark chocolate ganache that sets into a soft snap. Fresh cherries and toasted almonds on top make it look like a magazine cover.

Why This Tart Works Every Time

The real magic of this tart is the layering. The buttery pastry shell is blind-baked first, so it stays crisp under the filling. The almond frangipane gets spread on the cooled shell, then baked again until just set — still soft in the middle, but not jiggly. A thin layer of warm cherry jam goes on next, sealing the frangipane and adding a bright fruit note. Finally, the warm chocolate ganache is poured over and chilled until set but still yielding.

The key to a clean, professional-looking slice is patience. Let each layer cool before adding the next, and let the finished tart rest in the fridge for at least 2 hours before cutting. Use a thin, sharp knife dipped in hot water and wiped dry between cuts. The chocolate will crack slightly, the frangipane will be that perfect dense-soft texture, and the pastry will shatter just a little when you press the fork in.

Ingredients

For the sweet pastry crust:

• 1¼ cups (160 g) plain flour, plus extra for rolling
• ½ cup (60 g) icing sugar
• ½ cup (115 g) cold unsalted butter, diced
• 2 large egg yolks
• 1–2 tbsp ice water

For the almond frangipane filling:

• ¾ cup (95 g) whole blanched almonds
• ½ cup (115 g) unsalted butter, softened
• ½ cup (100 g) caster sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 tbsp plain flour
• Pinch of fine sea salt

For the cherry chocolate topping:

• ½ cup (160 g) good cherry jam (Bonne Maman is perfect)
• 5 oz (140 g) dark chocolate (70%), chopped
• ⅔ cup (160 ml) double cream
• 1 tbsp caster sugar
• 1 cup (150 g) fresh dark cherries, pitted and halved
• 3 tbsp slivered almonds, lightly toasted

From Pastry to Plate: My Step-by-Step Method

Step 1: Make the pastry. Pulse the flour, icing sugar, and cold butter in a food processor until the mixture looks like coarse breadcrumbs. Add the egg yolks and pulse until the dough just starts to come together. Add ice water, 1 teaspoon at a time, until it forms a disc. Wrap in plastic and chill for at least 30 minutes — this rests the gluten and re-chills the butter.

Step 2: Roll and line. On a lightly floured surface, roll the dough into a circle about 3 mm thick and large enough to line a 9-inch (23 cm) fluted tart pan with a removable bottom. Gently lift the dough into the pan and press it into the corners. Trim the edges flush with the rim. Prick the base all over with a fork. Chill for 20 minutes.

Step 3: Blind bake. Preheat the oven to 375°F (190°C). Line the chilled pastry with parchment paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for another 8–10 minutes, until the base is pale golden. Reduce the oven to 325°F (160°C). Cool the shell on a wire rack for 10 minutes.

Step 4: Make the frangipane. In a food processor, blitz the almonds to a fine crumb. In a separate bowl, beat the softened butter and sugar until pale and fluffy, about 3 minutes. Beat in the vanilla and eggs one at a time. Fold in the ground almonds, flour, and salt until just combined.

Step 5: Bake the filling. Spread the frangipane evenly into the cooled tart shell, smoothing the top with an offset spatula. Bake at 325°F (160°C) for 25–30 minutes, until the top is evenly golden and a skewer inserted in the center comes out with just a few moist crumbs. Cool completely on a wire rack — at least 1 hour.

Step 6: Add the cherry layer. Warm the cherry jam in a small saucepan over low heat for 2–3 minutes until loose, or microwave for 20 seconds. Strain through a fine-mesh sieve. Spoon the warm jam over the cooled frangipane and spread gently into an even layer, taking care not to disturb the almond filling underneath.

Step 7: Make the ganache and finish. Place the chopped dark chocolate in a heatproof bowl. Heat the cream and 1 tablespoon of sugar in a small saucepan until it just begins to simmer. Pour over the chocolate and let sit for 2 minutes, then stir gently from the center outward until smooth and glossy. Pour the ganache over the jam layer and tilt the tart to spread evenly. Arrange the fresh cherry halves cut-side down on top in concentric circles, then scatter the toasted slivered almonds. Chill for at least 2 hours.

Step 8: Slice and serve. Use a thin sharp knife dipped in hot water and wiped dry between every cut. Serve on cold plates with a small dollop of crème fraîche on the side, if you like. The tart keeps in the fridge, loosely covered, for up to 4 days.

Creative Twists Worth Trying

• Black forest version — add 2 tablespoons of kirsch to the ganache and pile whipped cream on each slice before serving.
• Apricot and pistachio — swap the cherry jam for warm apricot jam, use pistachios in the frangipane, and top with whole pistachios.
• Salted honey and almond — skip the chocolate ganache and pour warm honey over the frangipane instead, finishing with flaky sea salt and toasted almonds.
• Rustic galette — skip the tart pan, roll the dough into a rough round, pile the filling in the center, fold the edges over, and bake free-form.
• Mini tartlets — press the dough into a 12-cup muffin tin, divide the frangipane and toppings, and bake for 18 minutes.

Serving & Pairing Ideas

This tart is rich, so small slices are perfect. I serve it with something cool and slightly sharp to balance — a small dollop of crème fraîche, a spoonful of lightly sweetened mascarpone, or a tiny scoop of vanilla bean ice cream. For a dinner party, I’ll do a small plate with the tart, a quenelle of crème fraîche, and a few extra fresh cherries on the side.

For drinks, a small glass of ruby port is a classic match. An espresso alongside works beautifully too. As a summer dessert, try it with a glass of chilled Moscato d’Asti — the light sweetness plays perfectly with the dark chocolate.

Storage & Make-Ahead Tips

The tart keeps beautifully in the fridge, loosely covered, for up to 4 days. The pastry stays crisp surprisingly well because the chocolate ganache seals everything. I actually think it’s better on day two, after the flavors have had time to meld. If you want to make it further ahead, the unfilled baked shell can be wrapped tightly and frozen for up to 1 month.

You can also prep the frangipane 2 days in advance and store it in the fridge. Bring it back to room temperature and give it a quick stir before spreading into the shell. The cherry jam layer can be made a week ahead. The ganache should always be made the same day you’re finishing the tart.

Common Mistakes & Easy Fixes

• The pastry shrank in the oven. You probably didn’t chill it long enough after lining, or the oven was too hot. Always chill the lined shell for 20 minutes minimum.
• The frangipane is raw in the middle. The oven temp was too high. Drop to 325°F and bake a bit longer. Cover the edges with foil if they’re browning too fast.
• The ganache split. The cream was too hot or you stirred too vigorously. Pour the cream at a gentle simmer, let it sit, then stir slowly from the center outward. If it does split, add a tablespoon of cold cream and whisk back together.
• The pastry is soggy on the bottom. You didn’t bake it long enough blind, or you spread the frangipane on while it was still warm. The shell should be fully baked and cooled before adding any filling.
• The chocolate cracks when you cut it. The ganache was too cold. Let the tart sit at room temperature for 10–15 minutes before slicing, and use a hot knife wiped dry between cuts.

Your Tart Questions, Answered

Can I use store-bought pastry? You can, but homemade is so much better and only takes 10 extra minutes. A good quality all-butter store-bought sweet pastry works in a pinch.

Can I use almond meal instead of whole almonds? Yes — use ¾ cup (75 g) of pre-made almond meal. Make sure it’s fresh; old almond meal can taste stale.

What if I can’t find fresh cherries? Frozen pitted cherries work — just thaw and pat them very dry before arranging on the tart. Jarred Morello cherries, drained well, are also good.

Can I skip the cherry jam layer? You can, but the tart will be much less interesting. The jam adds the bright fruit note that cuts the richness. If you really want to skip it, add cherry compote on the side when serving.

A Little Goodbye from My Kitchen

This is one of those recipes that makes you feel like a proper pastry chef, even on your first try. The combination of buttery pastry, almond frangipane, sweet cherries, and dark chocolate is timeless for a reason. Make it once, and I promise it becomes a permanent part of your dessert rotation.

If you try this, leave me a comment below and tell me how it turned out — did you go classic with the cherries, or experiment with a different fruit? I’d love to hear from you.

Till the next recipe — keep something beautiful in your fridge.

—Marina Caldwell