Sour Cherry & Walnut Tart, with Rum Vanilla Frangipane
Rich, nutty and laced with rum, this sour cherry and walnut tart is indulgence with a little nutritional twist. The buttery pastry is sweetened with lucuma — a low glycaemic load fruit powder — giving it a natural caramel flavour without the sugar spike. Perfect for celebrations, afternoon tea or as a make-ahead dinner party dessert.
Why This Recipe Is a Smarter Treat
- Use lower GL sweeteners like lucuma instead of refined sugar
- Reduce the overall sugar content
- Still enjoy the satisfaction of a beautiful, handmade dessert
Ingredients (Serves 8)
For the Sweet Pastry
- 210g butter
- 60g lucuma (e.g. Superfoodies Organic Lucuma Powder)
- 2 medium eggs
- 12g cornstarch
- 290g plain flour (plus extra if dough is too sticky)
- 3g salt
- 1 tsp vanilla paste (or ½ vanilla pod)
For the Rum Vanilla Frangipane
- 100g butter
- 60g lucuma
- 2 fresh eggs
- 1 tsp vanilla paste (or ½ vanilla pod)
- 30ml dark rum
- 100g ground almonds
- 50g plain flour
For the Fruit Filling
- 150g sour cherries
- 8 tsp Dalfour Cherry Fruit Spread
- 16 walnut halves
Best enjoyed slightly warm with a dollop of Greek yogurt or a splash of cream — the rum-scented filling makes the whole kitchen smell incredible
Method
1. Make the sweet pastry
Cream butter and lucuma. Beat in eggs.
Add cornstarch, flour, salt and vanilla; mix until just combined. The dough should be soft, so add a little more flour if too sticky.
Roll between 2 sheets of greaseproof paper and chill for 30 mins.
2. Make the frangipane
Cream butter and lucuma.
Beat in eggs, vanilla paste and rum.
Stir in ground almonds and flour to form a smooth paste.
3. Prep the tart base
Heat oven to 160°C (320°F).
Remove pastry from fridge. Cut and line a muffin tin (for mini tarts) or 8-inch tart tin. If the pastry breaks, just press the pieces into place with a spatula or your fingers.
4. Assemble your tart
- Mini tarts: Add 1 tsp cherry fruit spread, a few sour cherries, a dollop of frangipane, then top with 2 walnut halves.
- Large tart: Spread fruit spread, scatter cherries, top with frangipane and arrange walnuts decoratively.
5. Bake
Bake for 35 mins until golden. Cool slightly before serving.
Variations & swaps
- Gluten-free — swap plain flour for a gluten-free baking blend
- Alcohol-free — replace rum with extra vanilla extract
- Seasonal fruit — swap cherries for fresh figs or poached pears
Eating healthy fats and oils. For beginners over 40, rest assured, it’s never too late to start!
Today I’ve shared 3 principles to bring this together.
For more direction you can grab my FREE GUIDE. It’s very practical and was written to help you make a wise decision and move forward. “Just Tell Me What to Eat!” Discover Fabt at 40+ With Healthier Fats & Oils. Find it here.
Image credit: Bit245