Cherry Almond Poppyseed Macaron Tart

Take advantage of cherry season by baking up this cherry almond poppyseed macaron tart! Macarons may typically be dainty, but in this case, using them as a tart crust creates ample space for poppyseed ganache, homemade cherry filling, and fresh cherries and toasty granola piled on top.

This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you.

Whipped Almond Poppyseed Ganache

First up, let’s talk about the Whipped Almond Poppyseed Ganache. This ganache must be made several hours in advance to allow adequate time to cool before whipping.

Begin by mixing the powdered gelatin in a small bowl with cold water and setting it aside to “bloom” for no less than 5 minutes.

Next, chop up the white chocolate and place it in a heat safe bowl. Pour in the heavy cream, almond extract, and mix to combine. Place the ganache in the microwave and heat for 30 seconds and stir. Repeat.

Sale

Callebaut W2 28% White Chocolate Callets 5.5 lbs

Check Price

If the ganache still isn’t smooth, microwave in shorter bursts stirring after each round in the microwave, making sure to not overheat the chocolate.

For best ganache results, I recommend using an immersion blender to finish blending the white chocolate and heavy cream together. It’s not a necessity but it definitely helps get everything fully incorporated. Blend until the mixture is smooth.

KitchenAid Variable Speed Corded Hand Blender KHBV53, Pistachio

Check Price

While the chocolate cream mixture is still hot/warm, add in the bloomed gelatin and blend until incorporated. If needed, pop it back in the microwave in short 10 second bursts and stir until the gelatin is fully melted.

Cover with saran wrap touching the surface of the ganache, and place in the fridge to chill.

The last step of the whipped ganache will be completed when you’re ready to assemble the macaron tart.

Macaron Tart Shell Crust

Moving along to the macaron tart crust, prepare macaron batter as usual. For a deep dive on macarons, head over to my Basic French Macarons Recipe to learn about troubleshooting and preparing for success!

For piping the macaron tart crust shapes, prepare two baking sheets by flipping them upside down, placing one of the templates (linked below), and then layering on a silicone baking mat. The template can be used for the base and the top frame/rim so you can print off 1 page and then switch it to the second tray after you’ve finished piping the first.

Scalloped Macaron Tart Template

It’s important to bake these top macaron and the base macaron on different trays because the different size and amount of batter will cause different bake times. Another thing that’s helpful is to use a silicone mat without any circle macaron templates, so that the lines don’t get confusing. I used these smaller Kitchen Aid silicone mats for this project.

KitchenAid Silicone Baking Mat, 9×14-Inch, Gray

Check Price

For the base macaron template, pipe the macaron batter using a round tip (2A) starting around the edges, and then working your way to the center. Use a toothpick to smooth out the batter as needed and then tap the tray as usually to pop air bubbles and help the batter settle.

To pipe the rim of the tart crust, follow the same instructions to pipe and fill in the scalloped outline rim using once again the 2A size piping tip, piping regular circles.

Tip: If you pipe the base macaron all the way to the edge of the template, do the same for the rim/frame macaron. I piped my rim macaron closer to the edge of the template thinking it would spread less and it didn’t so my top was slightly larger than my bottom!

Pop any large air bubbles with a toothpick or scribe tool, and then tap the trays a few times.

Next, you’ll need to rest the shells until a dry skin has formed and they are no longer tacky to the touch. OR you can try the Oven Dry method to skip the typical “resting” process and speed up the process.

Oven drying enables you to skip that and bake them at a lower temperature right away (275 is what works for me with a wooden spoon propping the door open) and then closing the oven door when the feet start forming and finishing the baking, adjusting the oven temp as needed so it hovers at 300 for the remainder of the bake. Read more about it here in my post How to Oven Dry Macarons and Skip the Resting Process.

Whether you chose to rest the macarons or oven dry them, bake trays one at a time until fully baked and the macaron shell/crusts are no longer wiggly when pressed gently on the side above the “foot” of the macaron.

Removing the larger shells can be a bit tricky without cracking. I recommend waiting until the shells have COMPLETELY cooled, then placing your hand on the shell for support, and then flipping it upside down on the pan/mat before attempting to peel back the silicone mat.

Once the shells are cool, dust them with gold luster dust. For the base shell, only dust the outer edges since that’s the only part that will show once assembled.

The Sugar Art – Sterling Pearl – Edible Shimmer Powder For Decorating Cakes, Cupcakes, Cake Pops, & More – Dust on Shine & Luster to Sweets – Kosher, Food-Grade Coloring – Super Gold – 2.5 grams

Check Price

While shells are baking and cooling, prepare the cherry filling.

Cherry Filling

Combine the cherries, sugar, lemon juice, and lemon zest in a medium sized sauce pot. Cook the cherries down on medium heat until soft, broken down, and simmering.

Then, make a cornstarch slurry by mixing the cornstarch and water together in a separate small bowl, and then mixing back into the cherry filling. Cook for a few more minutes until thickened, and then spread in a shallow dish to cool in the fridge (or freezer if you’re pressed for time).

Oat Crisp/Granola

Let’s be honest, there are days when making everything from scratch sounds fun and homey, but when it came to the granola/oat crumble for this recipe, I took the shortcut especially since it was a small amount. Pick your favorite neutral flavored granola mix (think simple flavors like honey, almond, etc) and measure out 2 tablespoons to use on the top of the tart for garnish!

Assembly

Once all of the components are baked and cooled, take the whipped ganache chocolate cream mixture and whip using an electric mixer and a whisk attachment on a medium speed until soft peaks form.

Fold in the poppyseeds.

Next fit a piping bag with a 2A tip, and fill with the Almond Poppyseed Ganache.

Important Note: If you plan on making this tart in advance, melt white chocolate and brush it on the macaron shell wherever the filling will be touching to prevent the shells from getting soggy. These fillings are best served fresh if you’re skipping the white chocolate step.

Lay out the macaron shell base for the bottom of the crust, with the flat side facing down, and pipe a rim or dollops of the whipped ganache like shown around the edges of the base.

Next, fill the center with the cherry filling, spreading into an even layer.

Place the macaron rim crust on top (flat side down) gently pressing down to secure.

Fit a large piping bag with a 125 piping tip, and fill with the remaining whipped almond poppyseed ganache.

Pipe in ruffles back and forth completely covering the tart.

Arrange fresh cherries on top of the tart, some whole, some halved.

Sprinkle your choice of granola/oat crumble mixture around the fresh cherries.

Finally, enjoy! This is served like a regular tart in slices, but if you want to eat it like a giant macaron picking it up in your hands I won’t judge.

Once again I want to note, due to the nature of the moisture content of whipped ganache and the cherry filling, this macaron tart is best enjoyed fresh! If you’d like to give the tart a little more longevity, you could brush the base shell with melted white chocolate before adding on the cherry filling and the poppyseed whipped ganache.

There are so many ways to creatively take this macaron tart idea. Leave a comment below or tag me on social media to let me know how it goes if you try it out or make your own variation!

Looking for more fresh summer fruit dessert ideas? Check these out.

Strawberries and Cream Macarons

Blueberry Basil Mascarpone Mini Pavlovas

Blackberry Coconut Cookies

Cherry Almond Poppyseed Macaron Tart

Take advantage of cherry season by baking up this cherry almond poppyseed macaron tart filled with almond poppyseed whipped ganache, homemade cherry filling, fresh cherries, and toasty granola piled on top.

No ratings yet

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 40 minutes mins

Chilling Time 6 hours hrs

Total Time 7 hours hrs 30 minutes mins

Course Dessert

Servings 8

Ingredients

  

1x2x3x

Almond Poppyseed Whipped Ganache

• 250 grams heavy cream
• 125 grams white chocolate
• 3 grams unflavored gelatin
• 1 tbsp water
• ½ tbsp almond extract
• 1 tbsp poppyseeds

Macaron Shells

• 90 grams egg whites (about 3 eggs, weigh with scale to measure)
• 85 grams granulated sugar
• 1/4 tsp cream of tartar (heaping)
• 120 grams almond flour (Preferably Kirkland Brand or Blue Diamond)
• 120 grams confectioner’s sugar
• 4 drops yellow gel food coloring
• 1 drop brown gel food coloring

Cherry Filling

• 2 cups fresh or frozen red cherries (280 grams)
• 1/3 cup granulated sugar
• 1 tbsp lemon zest (about 1 lemon worth)
• 1 tbsp lemon juice (about 1/2 lemon)
• 1 tbsp cornstarch
• 1 tbsp water

Assembly

• 1-2 tsp Edible Gold Luster Dust
• 2 tbsp neutral flavored granola (such as almond, maple, or honey)
• 1 cup red cherries

Instructions

 

Important Note:

• Due to the higher moisture content of these fillings, this dessert is best served fresh to avoid the macarons becoming too soft/soggy. If you want to make it farther in advance, see the note at the end of the recipe for an option to increase the longevity.

Almond Poppyseed Whipped Ganache

• Note: This whipped ganache must be made several hours in advance before assembling to provide enough time for chilling/setting.
• Stir together water and gelatin in a small bowl and set aside to bloom for 5 minutes minimum.
• Stir together finely chopped white chocolate and heavy cream in a microwave safe dish.
• Microwave for 30 seconds, and stir. Repeat.
• If chocolate still hasn't fully melted, microwave in 10 second bursts, stirring for a bit after each round in the microwave allowing the heat to continue melting until the mixture is smooth.
• While the chocolate cream mixture is still hot, mix in the gelatin and stir until smooth, using an immersion blender if possible for the smoothest results. (If mixture isn't hot enough to dissolve gelatin, microwave for 10 additional seconds and stir, repeat as necessary to melt all of the gelatin.)
• Stir in the almond extract, and cover with saran wrap making contact with the ganache. Allow to chill in the fridge for several hours, or overnight.
• IMPORTANT: Do not continue to this step of the whipped ganache until all of the other components (macaron shell crust and cherry filling) have been prepared and cooled and you're ready for assembly.
• Just before assembling the macarons, use an electric mixer to whip up the white chocolate cream mixture until it reaches medium peaks (see photos for reference). Do not over whip.
• Fold in the poppyseeds until combined.

Macaron Shells

• Place the macaron tart template and a silicone mat on top of an upside down baking sheet.
• Place a medium sized round piping tip (like a Wilton 2A) in a large piping bag. Twist the bag right behind the tip and add a clip to seal off the opening. Place the bag tip down into either a clean tall cup with the edges folded over the rim to keep the bag open, or clip it into a bag holder.
• Using a kitchen scale, carefully weigh out and sift the confectioner’s sugar and almond flour into a medium mixing bowl. Whisk well to fully blend the two together.
• Place egg whites, granulated sugar, and cream of tartar into a large mixing bowl, and begin beating with a whisk attachment using either a handheld mixer or a stand mixer for 3 minutes on a medium low speed (Kitchen Aid Speed 4).
• Turn up the mixer to a medium speed (Kitchen Aid Speed 6) and beat for an additional 3 minutes.
• Add the gel food coloring drops.
• Turn mixer up to medium high speed (Kitchen Aid Speed 8) and beat for 3 more minutes, or until peaks are very stiff and the meringue clumps up in the center of the whisk. Test stiffness by removing whisk and pointing it upward. (See photos in Basic French Macarons post) Once the peaks can firmly hold their shape when flipped upright, your meringue is ready.
• Pour half of your almond flour/confectioner’s sugar mixture into the bowl with your meringue, and fold 15 times. One fold is scraping all the way around the edge of your batter in your bowl, and then dragging your spatula through the middle. Be sure to scoop around the bottom of the bowl as well so you don’t miss any dry ingredients.
• Pour in the remaining powdered sugar and almond flour, and continue folding (approximately 30 more folds) until dry ingredients are fully incorporated, your batter is no longer super clumpy. Do not overfold. Please note this recipe stays a bit thicker than most, and should not be folded to the traditional figure 8 test consistency. Start checking your batter’s readiness every 5 folds or so at this point by scraping all batter down to the bottom of your bowl, and then wiggling your bowl back and forth several times. If the batter levels out with few peaks and lines remaining (but not completely smooth/flat), it should be ready. (See photos in Basic French Macarons post for reference.)
• Pour batter into prepared piping bag, and twist the opening off. Hold your bag at the twist between your thumb and pointer finger. Remove the clip.
• Holding the piping bag straight up and down, apply pressure to begin piping your batter in the center of each circle edge of your first macaron tart template. Apply pressure until the batter reaches the edges of the scallop shape, and then pull the batter towards the center. Repeat the process all the way around the edge, and then continue the same motion just inside of the first row, repeating until you've filled the entire template. (See photos and videos for reference)
• Once you’ve piped the base for your tart, firmly bang the tray on the counter a few times to pop any air bubbles and smooth out shells. Pop any remaining large bubbles with a toothpick. Remove the template from under the silicone mat and place in between the second prepared tray/silicone mat.
• For the top part of the macaron tart, pipe in the center of each circle until the batter reaches the edges, and then releasing pressure using a small quick circular flick to release your tip from the piped macaron. For the top you'll only want to pipe a "frame" of circles and will not continue filling in the center of the shape.
• Repeat the tray banging/popping holes step for the frame/rim.
• Begin preheating your oven to 300 degrees, using an oven thermometer ensure accurate temperature readings.
• Set aside shells to dry until they form a skin and are no longer tacky to the touch. Once you can gently run a finger over your shells, they are ready to bake. Use a fan to speed up the process, rotating the tray every few minutes to ensure even drying. This usually takes at least 16-20 minutes for me even with a fan. (To skip this resting step, follow steps in my post "How to Oven Dry Macarons and Skip the Resting Process)
• Once the macaron shell crusts are dry, and the oven has fully preheated to 300, place one tray in the center of the middle rack of the oven. Bake for 18 minutes.
• Quickly open door to check the shell’s doneness by gently wiggling the top of the shell to see if it’s firm. If it moves at all, rotate the tray and bake for another 2 minutes.
• Check macaron shell crusts by performing the same test, gentling wiggling the tops or pressing on the sides just above the feet. If they are still unstable, bake for one more minute, and check again. Repeat until the macarons are firm and do not budge.
• Repeat the bake with the second tray.
• Allow the macarons to cool completely, and the carefully remove from silicone mat by supporting it with your hand, flipping it over quickly with the mat, and then gently peeling the mat off the shells.

Cherry Filling

• Place cherries, sugar, lemon zest, and lemon juice in a small saucepan and cook over medium heat until the cherries have broken down. Mash and stir with a wooden spatula as you go, bringing the mixture to a low simmer.
• In a small bowl, stir cornstarch and water together until completely combined.
• Add cornstarch slurry to the cherries while stirring, and continue to stir.
• Be sure to fully scrape the bottom and sides of your pan as you go. Continue to cook until the filling has thickened.
• Remove filling from heat. Place in the fridge to chill.

Assembly

• Wait to assemble until shortly before eating. OR see note below if needing to make it further in advance.
• Dust the macaron shell crusts with gold luster dust. For the base shell, only dust the outer edges since that's the only part that will show once assembled.
• Lay out the macaron shell base for the bottom of the crust, with the flat side facing down.
• Fit a piping bag with a 2A size medium round piping tip, and fill the bag with 1 cup (8 oz) of the poppyseed whipped ganache. Pipe dollops of the whipped ganache (like shown in the photos of this post) around the edges of the base.
• Fill the center with the cherry filling, spreading into an even layer.
• Place the macaron rim crust on top (flat side down) gently pressing down to secure.
• Fit a large piping bag with a 125 piping tip, and fill with the remaining whipped almond poppyseed ganache.
• Pipe in ruffles back and forth with the thin side of the piping tip pointed up, completely covering the center area of the tart.
• Arrange the fresh cherries on one side of the tart, some whole, some halved.
• Sprinkle your choice of granola/oat crumble mixture around the fresh cherries.
• Enjoy! Best served fresh to avoid the shell getting soggy. See note below for notes to make it further in advance.

Notes

Due to the higher moisture content level of the cherry filling and whipped ganache, the macaron shell may become soggy if filled too far in advance before serving.

If you’d like to make this further in advance,  brush some melted white chocolate on to the macaron shell base (not all the way to the edges that would show after assembly) to help create a barrier so the moisture from the fillings doesn’t absorb quite as quickly.

 

Keyword Almond, cherry,, French Macarons, giant, Summer, Tart

Tried this recipe?Let us know how it was!