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 🙂
Frangipane Tart with Stone Fruit
For the shortcrust pastry
- 375 grams plain flour
- 50 grams icing sugar
- 200 grams butter
- 1 egg
For the Frangipane filling
- 125 grams butter diced
- 125 grams icing sugar
- 2 eggs
- 1 egg yolk
- 125 grams almond meal
- 25 ml Dark Rum
- 1/4 cup strawberry jam heated
- 1/2 cup cherries pitted
- 1/2 cup plums chopped
- 1/2 cup blueberry filling
- 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 in between 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.
- On a lightly floured surface, roll out half of the pastry until 3-4 mm 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.
- Preheat oven to 180C
- 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
- 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.