{"id":164,"date":"2023-10-04T00:44:12","date_gmt":"2023-10-04T00:44:12","guid":{"rendered":"https:\/\/squarespace.joannawhiteart.com\/wp\/2023\/10\/04\/aldi-cherry-frangipane-tart-deutsche-kuche-review\/"},"modified":"2026-01-17T15:56:50","modified_gmt":"2026-01-17T20:56:50","slug":"aldi-cherry-frangipane-tart-deutsche-kuche-review","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2023\/10\/04\/aldi-cherry-frangipane-tart-deutsche-kuche-review\/","title":{"rendered":"Aldi Cherry Frangipane Tart (Deutsche K\u00fcche) Review"},"content":{"rendered":"\n
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Author\u2019s note: I have no affiliation with <\/em>Aldi<\/em><\/a>, and I was not compensated in any way for this review.<\/em><\/p>\n\n\n\n

So good, I can\u2019t even snarkle it.<\/h2>\n\n\n\n

I was in a hurry when I grabbed this frozen tart from Aldi. In fact, I was in such<\/em> a hurry, I honestly had no<\/em> idea what a \u201cfrangipane\u201d tart even was<\/em>. If you don\u2019t know either, we should be friends.<\/p>\n\n\n\n

Martha Stewart\u2019s website says frangipane<\/a> is essentially a filling made with ground almonds, butter, eggs, and flour \u2014 similar to a cookie batter. Martha Stewart is such a show-off.<\/p>\n\n\n\n

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Anyway. I\u2019m certain this is THEE BEST thing I\u2019ve tried from Aldi so far. I wish I had grabbed ten of these tarts. These are ah-mazing.<\/p>\n\n\n\n

It\u2019s so<\/em> good, my snarkle-juices have run dry. I have nothing sassy or rude to say about this tart. It\u2019s heckin\u2019 yummish.<\/p>\n<\/div><\/div>\n\n\n\n

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The tart is essentially a very crisp cookie-like crust filled with a soft, fluffy, tender almond-textured cake. There are whole cherries mixed into the batter, as well as a layer of cherry jam-like stuff on the bottom of the crust. The top is garnished with thin, syrup-coated flakes of almonds. It\u2019s the perfect combination of gorgeous and delicious.<\/p>\n<\/div><\/div>\n\n\n\n

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My favorite aspect of the cherries is how pleasantly tart they are. They\u2019re not fully sour<\/em>, but they have a great tangy zing and impressive flavor integrity. They don\u2019t taste overly processed, but closer to homemade. According to the label, these are Morello cherries<\/a>, a type of dark, deeply flavorful, sour cherry.<\/p>\n\n\n\n

(For another fruit-filled treat, check out my review of Costco’s Cherry Fig Bread<\/a>.)<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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I think the textures here are absolutely stunning. The pastry crust is remarkably crisp and crunchy, while the filling is ridiculously tender and delicate. And the cherries are supremely moist, without being soggy. For a cheap frozen treat from a discount store, this feels like winning the dessert lottery.<\/p>\n\n\n\n

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I ate my tart with a fork, but the slices were so sturdy, I could have picked them up like a pizza slice. They would make good finger-food at a brunch or party.<\/p>\n<\/div><\/div>\n\n\n\n

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In fact, the shortbread crust is so<\/em> crisply structural, it can be separated from the soft filling, like a crunchy little shell. The ground almond texture is palpable, and it is delicately sweet without being overpowering. The crust is delicious enough to devour by itself, but demure enough to allow the other flavors to truly shine.<\/p>\n\n\n\n

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The almond flavors throughout the tart layers are STRONG. Not overpowering<\/em>, but quite strong. This is more from added flavorings in the batter than the actual almonds themselves. Although there are thin slices of garnish almonds on top, they have only a slight flavor of their own.<\/p>\n<\/div><\/div>\n\n\n\n

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This pastry manages to blur dessert and brunch food boundaries \u2014 I would feel comfortable serving it after dinner, or for breakfast.<\/p>\n\n\n\n

I liked my tart best slightly warm from the oven, but it remained delicious two days later, after being refrigerated. It didn\u2019t have the same crispness of the freshly baked version, but my greedy stomach still found it appealing. I wrapped mine tightly in aluminum foil for storage.<\/p>\n<\/div><\/div>\n\n\n\n

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Cooking Instructions for Deutsche K\u00fcche Frangipane Tart<\/h2>\n\n\n\n

The tart is pre-baked and frozen, but it needs to be re-baked prior to serving. It has a shrink-wrapped plastic packaging, and an odd<\/em> cardboard circle that must be peeled off the bottom of the tart prior to baking.<\/p>\n\n\n\n

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Here\u2019s that weird cardboard circle. Getting it \u201cunstuck\u201d from the frozen crust was probably the hardest part of this preparation. I\u2019m glad I read the instructions first, because otherwise I wouldn\u2019t have even noticed it before baking.<\/p>\n\n\n\n

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I wanted to cook my tart in my countertop toaster\/air fryer oven, but the instructions explicitly<\/em> said to bake in a \u201cconventional oven.\u201d So I used my big oven. I baked mine at 350 degrees for 30 minutes. It came out perfect \u2014 browned and crisp, but not burnt. I used a parchment-covered pan in the center of my oven.<\/p>\n<\/div><\/div>\n\n\n\n

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\"Ingredients<\/figure>\n\n\n\n
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Ingredients in Aldi Cherry Frangipane Tart<\/h2>\n\n\n\n

I love that Morello cherries are the first ingredient. The scariest ingredient on the list is the vegetable shortening, which means these are not-so-scary<\/em> ingredients, overall. Definitely not health food<\/em>, but not horrifying either. No artificial colors or flavors. There\u2019s both marzipan<\/a> and almonds listed.<\/p>\n\n\n\n

Here are the full ingredients:<\/p>\n\n\n\n