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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.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 16 mins
Course Dessert
Cuisine American
Servings 8 servings


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.


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