Dark Cherry Frangipane Tart in 190mm Butter Shortbread Shells


  • Ready Bake 190mm Butter Shortbread Shell (thawed)
  • 85g Almond meal
  • 85g Icing sugar (sifted)
  • 85g Butter (cubed soft)
  • 85ml Eggs (beaten)
  • 350g Tin Dark pitted cherries (well drained)
  • Almond flakes (enough to top the tart)


  • Place butter shortbread shell on a baking tray and thaw. Pre heat your oven to 160°C
  • Mix almond meal, icing sugar, butter & eggs until they come together. Careful not to cream the mixture.
  • Pour mix in leaving approximately 1/2cm from the top of the shell & spread evenly.
  • Top with cherries
  • Top with almond flakes
  • Bake at 160°C for approximately 40-45 minutes