Frangipane Tart with Stone Fruit

Frangipane Tart is a classic pastry with the filling made with fruits and almond. Frangipane is essentially the word for the almond filling which can be used in cakes, pastries and more often than not in a tart.

Frangipane Tart with Stone Fruit

I first made this years ago after seeing it in what else but Masterchef Australia and since then it is a regular feature in my parties and gifts. There are people who call me and say lets meet I am craving the Frangipane Tart.
Frangipane Tart with Stone Fruit

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Frangipane Tart is a classic pastry with the filling made with fruits and almond. Frangipane is essentially the word for the almond filling which can be used in cakes, pastries and more often than not in a tart. I first made this years ago after seeing it in what else but Masterchef Australia and si...

Frangipane Tart with Stone Fruit

Summary

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  • Coursedessert
  • Cuisineamerican
  • Yield8 s 8
  • Cooking Time45 minutesPT0H45M
  • Preparation Time30 minutesPT0H30M
  • Total Time1 hour, 15 minutesPT1H15M
  • Passive Time

Ingredients

For the shortcrust pastry
Plain flour
375g
Icing sugar
50g
Butter
200g
Egg
1
For the Frangipane filling
Butter, diced
125g
Icing sugar
125g
Eggs
2
Egg yolk
1
Almond meal
125g
Dark rum
25ml
For the assembly
Strawberry jam, heated
1/4 cup
Pitted cherries
1/2 cup
Chopped plums
1/2 cup
Blueberry filling
1/2 cup

Steps

  1. To make the pastry base, add the flour, icing sugar and butter to the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs, you can do this with hand also by rubbing the butter and flour inbetween your finger tips. Add the egg and pulse again until the dough comes together. Wrap in cling wrap, then rest in the fridge for about 1 hour.
  2. On a lightly floured surface, roll out half of the pastry until 3-4mm thick. (you can freeze the remaining pastry for up to 4 weeks). Line the buttered tart tin with pastry, then rest in the fridge for 15 minutes to chill.
  3. Preheat oven to 180C
  4. To make the frangipane filling, cream the butter and sugar in an electric mixer until pale and fluffy. Add the eggs and egg yolk, one at a time until incorporated in the mixture. Fold in the almond meal and dark rum
  5. Remove the tart tin from the fridge. Brush half of the strawberry jam over the bottom of the tart, then spread the frangipane filling. Scatter over the fruits, pressing lightly into the mixture. Bake in the oven for 30-35 until golden and cooked through. Remove from the oven and brush lightly with remaining strawberry jam. Serve with whipped cream or custard.

You can also make these into smaller tartlets, just adjust the baking time accordingly

Frangipane Tart with Stone Fruit
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