Classic Frangipane Tart

Oh, how I love a delicious frangipane! They are not commonly sold where I live, so I often have to teach myself to make these unique European style desserts. As I worked on our second cookbook, one of the recipes that I included was a variation of the frangipane tart. I knew that it was something that our readers would enjoy!

The frangipane or frangipani is an almond custard-like tart. The filling consists of ground almonds, or almond flour, mixed with eggs, sugar, butter, and flour. It bakes up almost like a thickened cake, and it is extremely delicious. There are many variations for frangipane including a tarte bourdaloue or a British bakewell tart, which is this tart with jam spread underneath the filling! It makes the perfect tea time treat.

the history of frangipane:

Frangipane is named after the Italian nobleman, Marquis Muzio Frangipani, who would have been alive during the 16th century. As the story goes, he created a perfume for gloves that was worn by King Charles IX of France. The production of leather at the time was rather stinky, so the men would have their gloves perfumed to smell more appealing. The scent became quite popular, as it still is today, and pastry chefs at the time thought they would join in on the fashionable trend. Thus, the delightful almond paste tart was born!

the method:

Typically, for a frangipane tart, you would use a dessert tart crust. For this recipe, I simply went with my go-to pie crust recipe and used butter in place of lard for a more flavorful crust. My reason for going with a pie crust? Actually, it’s because I already had it on hand in my fridge from another project. But it turned out very nice, I think, and I actually liked it better than a dessert crust, which can be thicker and harder. This crust gave the tart a really crisp and flaky bottom.

The filling is extremely simple. Everything is creamed together in the bowl and then spread into the par-baked crust. There’s not any special method for it, except to mix it all up! Then press some sliced almonds into the top and bake it until it’s set.

As this recipe is so easy and so delicious, I am not sure why more American bakeries do not make it. But oh well… we can experience the luxury of this tea time treat in our own homes! I thought that this would make a nice addition to our tea treat series the past couple of weeks. I hope that you enjoy this recipe!

xoxo Kayla

Classic Frangipane Tart

Print

With ImageWithout Image

Yield: 8

Author: Kayla Lobermeier

Ingredients

Tart Crust:

• 1 1/4 cups all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup salted butter, cold and cut into 1/2-inch cubes
• 3 to 4 tbsp ice cold water

Frangipane Filling:

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 4 large eggs, beaten lightly
• 2 tsp almond extract
• 1 1/2 cups almond flour
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 cup sliced almonds
• powdered sugar, for dusting

Instructions

To make the crust:

1. In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter with a pastry blender or fork. Blend until the butter is completely coated in the flour mixture and resembles crumbs about the size of a pea.
2. Slowly add in the water, 1 tablespoon (15 ml) at a time, until the crust just comes together with your hands. It should still be a bit crumbly. Knead the dough until it is more consistent, being careful not to over handle it and melt the butter. Shape the dough into a round disc and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour or up to 2 days.

To make the filling:

1. Preheat the oven to 350° F. Set aside a 9-inch tart pan.
2. Roll out the prepared crust dough to about 12-inches in diameter. Transfer the crust to the tart pan, and gently lift and press the crust down into the bottom of the pan. Press it all along the bottom of the pan and into the scalloped edges. Then, fold any dough that is hanging over the tart pan down into the sides of the crust, pinching the seam closed. If the edges are thicker than the bottom, the tart will be less likely to collapse while baking. Poke holes all along the bottom of the crust with the tines of a fork.
3. Line the crust with foil and fill the foil with pie weights or dried beans, all the way up the edges of the crust. Bake the crust in the preheated oven for 15 minutes. Then, remove the weights and the foil, and return to the oven for another 10 minutes. When the crust has finished par-baking, let it cool for about 10 minutes before filling.
4. In a large bowl, cream together the butter and sugar until it is light in color and fluffy in texture, about 4 to 5 minutes. Beat in the eggs and almond extract, another 2 minutes.
5. Fold in the almond flour, all-purpose flour, and salt until the batter is uniform, about 2 minutes. Be careful not to over mix.
6. Spread the filling into the prepared crust. Press the sliced almonds into the filling. Brush the edges of the crust will a little egg wash to prevent them from over-browning.
7. Bake the tart for about 40 to 45 minutes or until the filling is golden brown and set. Let the tart cool to room temperature before slicing and serving.

---

more posts you may enjoy!