Ingredients

Doses for 8 people
For the shortcrust pastry
2 eggs
100 g sugar
80 g sunflower seed oil
320 g 00 flour
½ sachet baking powder
For the frangipane cream
150 g butter
150 g sugar
150 g blanched almonds
3 eggs
50 g 00 flour
1 almond flavoring vial
For the filling
250 g cherry jam

1-To prepare the frangipane tart we start by crumbling the almonds in a mixer.

2-Then take a bowl and put the softened butter inside, add the sugar and blend with an electric mixer.

3-We add one egg at a time and continue to blend.

4-Then we add the finely chopped almonds and the 00 flour, whisking constantly.

5-Finally, add the almond flavoring and blend again until you reach a grainy consistency.

6-Now let’s move on to the shortcrust pastry. In a bowl we break the eggs and add the sugar and also the oil.

7-Let’s mix it first, then add the yeast and start kneading with our hands, adding the flour little at a time.

8-When the pastry has become more consistent, move it to the work surface and work it until the dough is smooth and homogeneous and no longer sticks to your fingers.

9-Take two thirds of the dough and roll it out on a sheet of baking paper, using a rolling pin and a little flour.

10-Prepare a 28 cm diameter mold, greased and floured. Turn the pastry rolled out inside it upside down.

11-Cut off the excess pastry, then fill the tart with a generous layer of cherry jam, spreading it with the back of a spoon.

12-We cover the jam with the frangipane cream, spreading it well.

13-Use the remaining pastry to decorate the tart. Make some dough tails, stretch them and then twist them to create braids.

14-Let’s create three circles of braids starting from the outermost edge, joining the different edges with a simple pressure of the fingers.

15-Add the sliced ​​almonds into the empty spaces. Cook the dessert at 170°C for 35-40 minutes in a fan oven, or at 180°C in a static oven for the same time.

Once cooked, we wait for it to cool completely before removing it from the mold.

16-Here is our beautiful frangipane tart, ready to be brought to the table on a cake stand!

To decorate
sliced ​​almonds, to taste