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Cherry Frangipane Tart Recipe


This Thursday is National Cherry Day in the Britain.

Did you know that just 10 cherries can make up one of your five a day? They are nutritious and help fight disease and other illnesses. Helping you to sleep, serving as a kind of pain-relieving aspirin and fighting against ageing, this is one super-cherry!

The Romans first brought cherries from Persia and introduced them here in Britain. Some even say that ancient roads can be traced from the spots where marching Romans spat out there seeds and caused a new tree to grow!

However over the last fifty years we've seen a decline in our cherry orchards, which means we now import around 95% of all cherries!

So the main goal of National Cherry Day is to raise awareness about the need to maintain our traditional orchards!

So to help the cause here is a delicious Cherry Frangipane Tart Recipe.


Cherry Frangipane Tart

Makes one 8 inch/20 cm tart ideal to serve 6


For the crust:
- 200g flour
- 120g coconut oil
- 3 Tbsp honey or agave syrup
- 1 tsp salt

For the franigpane:
- 120g mixed nuts, ground
- 2 eggs, can be substituted with flax eggs (4 Tbsp flax seed meal mixed with 5 Tbsp water)
- 60g flour, I used white spelt flour
- 80g honey or agave syrup for a vegan version
- 40g butter or coconut oil/plant based spread if you follow the vegan version
- 130g fresh Cherries, pitted and halved (equals 150g fresh, unpitted cherries) or canned, drained and mixed with 1 Tbsp flour


1. Prepare the crust: mix all ingredients together until a smooth dough forms. Wrap in cling film and leave in the fridge while you prepare the filling.
2. Frangipane filling: Beat together the butter/coconut oil and honey for about 2 minutes until pale and fluffy. Add in the eggs or flax eggs, one at a time, beating well after each addition. Fold in the ground nuts and the flour.
3. Grease and flour a 8 inch/ 20 cm tart pan. Take the crust out of the fridge and press into the prepared pan. Prick with a fork a couple of times and bake it in the oven for 10 minutes until slightly browned.
4. Pour the frangipane batter into the crust. Assemble the cherries on top, the cut side facing upwards.
5. Bake for 30 minutes until slightly browned.
6. Remove from the oven, let cool for 15 minutes before removing the pan.


Great served with creme fraiche or greek yoghurt!

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