Frangipani tart with fresh cherries and Agrain® 04 Maskmel Whisky

Preparation time:

1 hour and 10 min

Skill level:



1 tart (23cm in diameter)


Pie dough:

140g soft butter 

80g icing sugar

30 g almond flour

1 egg

1 tsp vanilla sugar

55 g Agrain® 04 Mask flour - Whisky 

180 g Wheat flour



150g soft butter

150 g ricinu sugar

2 eggs

1 tsp vanilla sugar

1 snpm 1 lemon

150g almond flour

35 g Agrain® 04 mask flour - Whisky 

250 g fresh cherries, without stones 

50g almond flakes

 + a little icing sugar to sieve over the cake at the end

Here's how

Pie dough:

Mix butter, icing sugar, almond flour, eggs, vanilla sugar and Agrain® 04 using an electric mixer. Add the wheat flour and salt, kneading the dough until it is even. Use two pieces of baking paper and roll out the dough between these, the dough should be about 3mm thick. Then place the dough in the fridge for 1 hour. Put the fat in the tart dish and put the tart dough in the dish. If there is excess pie dough cut this off. Put baking paper on top of the tart, then put dried beans (or else) on top to give weight on top of the tart. Bake the tart in the oven at 180s for 10min, then remove the baking paper and the beans. Bake then on for 5-10min. Until the pie is golden. Place the tart to cool on the kitchen counter.



Mix the wheat flour with Agrain® flour and set aside. Mix the butter and sugar together until light and fluffy. Add the eggs - one at a time, and mix until well mixed together. Add the vanilla sugar and lemon zest and mix again. Finally, add the mixed flour and mix.

Then transfer the frangipania to the cooled tart, distribute the mass evenly. Then take the cherries and spread them evenly over the cake, they may be pressed into the frangipania. Finally, strewn almond flakes over the cake and placed in on top of 30mins at 180degrees, or until golden and a fork can be inserted and picked up without hanging dough on to the fork. After baking, cool the cake, place it on the kitchen table, when it is cold there can sis icing sugar on top. 

Nutritional content

Energy, KJ
Energy, kcal
Fat, g
- of which saturated fatty acids, g,
Carbohydrate, g
- of which sugars, g,
Dietary fibre, g
Protein, g
Salt, g

Back to the overview

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