Web Analytics

Definitely the most beautiful and artistic cooking video i have ever seen…


FRENCH CHERRY TART in Provence, France
Jun 9, 2019

Kylie Flavell

Happy Sunday! Would you like to watch something dreamy and beautiful? Normally I’m in Italy but this week I travelled to Provence, France, to visit my family. I make a French frangipane tart with cherries freshly picked from an orchard near the villa we’re staying in. I meet a cute French family who sing for me and invite me to their home in Marseille. If you love cinematic cooking, the French countryside and vintage music like Brigitte Bardot and Serge Gainsbourg, I think you’ll like this one.
For more content to make you dream, learn a language, cook, travel, move to a foreign country, film, edit or pursue your passion, come visit me over on Instagram

If you would like to support me to continue making these videos, please donate however much you can afford over on my Patreon site.


1. Mix 1.5 cups of plain flour with 3 tablespoons of icing sugar.
2. Cut 90grams of butter into cubes and work into the flour with your fingertips until it resembles breadcrumbs.
3. Mix in two egg yolks and work with your hands until it becomes one big moist ball of dough.
4. Press into a greased and baking-paper-lined tart pan and put in the fridge.
5. Cream 125 grams of butter with 1/3 cup sugar.
6. Beat in two eggs, one at a time.
7. Add a tablespoon of vanilla extract or a vanilla bean or both! 😉
8. Stir in the zest of half a lemon or however much you like.
9. Fold in 1 cup of almond meal and 1 tablespoon of plain flour.
10. Spread the filling into the tart case, add cherries or berries or pears on top and if you have time, put it back in the fridge so that the butter firms up before putting it in a pre-heated oven at 180degrees C for about 40 minutes.
11. After 20 minutes, if the crust is golden and you are baking a fruit that is juicy like my cherries, the centre is going to get quite moist and need longer to cook so I make a little foil cover with a hole in the middle and place it over the tart to protect the edges after 20 minutes.
12. The frangipane is supposed to be moist rather than dry and cakey so don’t worry if it looks a bit soft, just so long as it is golden on top. Serve with crème fraîche or whipped cream or vanilla ice cream. It is ALWAYS so much better the next day, even if it’s left out uncovered, so try to make it a day in advance if you’re having guests or baking it for someone special.
Thank you and happy baking! Tag me in your photo if you make it and post to Instagram. Love Kylie Xxxxx

You may also like...

Leave a Reply

Your email address will not be published.