Frangipane Tart is a classic pastry with the filling made with fruits and almond.
Frangipane is essentially the word for the almond filling. This filling can be used in cakes, pastries and more often than not, in a tart. So this Frangipane tart has the goodness of fruits and almonds in it!
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 “Let us meet, since I am craving the Frangipane Tart.”
Apparently, this tart is said to have originated in the 1600s and was intended to be a custard with a scent of almonds. But it morphed into an almond and butter filling of what we have today. Since the these tarts are really rich and on the heavier side, they are usually made smaller! And honestly, I don’t mind bite sized desserts! I think they are easier to serve and you can control the portion of desserts that you end up eating 🙂
These tarts can be made with a lot of fruits – apples, nectarine, dates, pear and even apricots. I made mine with cherries and plums, but feel free to try these out with new fruits. Every tart has an unique taste and tastes as delicious 🙂
And if there is one ingredient which I love to bake with, it is almonds. They taste so good when baked! Like add them to this cherry and almond tea cake or the brown butter and almonds blondies 🙂 I feel they add a lot of depth and texture to the baking and enhance the overall taste of the goodies. I made this simple olive oil and almonds cake with a citrusy flavor and it is still a favorite in the house 🙂