Frangipane Tart Recipe: A Delicious Dessert for Any Occasion
Frangipane tart is a rich and flavorful dessert that combines a buttery, almond-filled filling with a crisp pastry crust. It is an ideal choice for special occasions or simply as a sweet treat to enjoy with a cup of tea or coffee. This recipe will guide you step by step in creating this delicious tart, ensuring that every layer is perfectly prepared and baked to perfection.
Ingredients:
For the Shortcrust Pastry:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 300g |
| Icing sugar | 150g |
| Extra virgin olive oil | 90g |
| Eggs | 2 large |
| Baking powder | 8g |
| Vanilla pod | 1 |
| Lemon zest | 1 lemon |
For the Frangipane Filling:
| Ingredient | Quantity |
|---|---|
| Almond flour | 300g |
| Butter | 240g |
| Granulated sugar | 240g |
| Eggs | 4 large |
| Lemon zest | 1 lemon |
| Egg (for glazing) | 1 |
| Brown sugar (optional) | To taste |
Instructions:
Step 1: Prepare the Shortcrust Pastry
To begin making the frangipane tart, the first step is preparing the shortcrust pastry. Start by sifting the all-purpose flour onto a clean, flat surface. Make a well in the center and add the icing sugar, baking powder, and lemon zest.
Next, cut the cold butter into small cubes and add them to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make sure you work quickly to avoid melting the butter with your hands.
In a small bowl, whisk together the eggs and olive oil. Pour this mixture into the center of the flour mixture. Begin mixing gently with a fork, starting from the center and gradually incorporating the flour. Once the dough begins to come together, use your hands to knead it lightly until smooth.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will help the pastry to set and be easier to roll out.
Step 2: Prepare the Frangipane Filling
While the dough is chilling, prepare the frangipane filling. In a large mixing bowl, cream the butter and granulated sugar together using a hand mixer or a stand mixer. Beat the mixture until it becomes light and fluffy, about 4-5 minutes.
Once the butter and sugar are well combined, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add the almond flour and mix well until you have a smooth, thick batter. Finally, fold in the lemon zest for a fresh, citrusy aroma.
Step 3: Roll Out the Pastry
After the pastry dough has chilled, remove it from the refrigerator. Dust your work surface with a little flour and roll the dough out to about 0.5 cm thick. Use a rolling pin to gently roll the dough into a circle large enough to line a 28 cm tart tin.
Carefully transfer the rolled-out dough into the tart tin, making sure it fits snugly along the sides. If any excess dough hangs over the edges, use a rolling pin to trim it away. Prick the bottom of the pastry with a fork to prevent it from puffing up during baking.
Step 4: Fill the Tart Shell
Now that the tart shell is ready, pour the frangipane filling into the pastry shell. Smooth the top with a spatula to ensure the filling is evenly distributed.
Step 5: Seal and Glaze the Tart
To finish assembling the tart, take any leftover pastry dough and roll it out into strips. Use these strips to create a lattice design on top of the tart, or simply cover the tart with a full layer of dough, sealing the edges well. Press the edges of the dough to form a neat border around the tart shell.
Whisk the remaining egg in a small bowl and use a pastry brush to glaze the top of the tart. This will give the tart a beautiful golden finish when baked.
Step 6: Bake the Frangipane Tart
Preheat your oven to 180°C (350°F) for conventional ovens, or 160°C (320°F) if you’re using a fan-assisted oven. Place the tart in the center of the oven and bake for about 45 minutes. Check after 35 minutes if you’re using a fan-assisted oven.
The frangipane tart is ready when the pastry is golden and the filling has set and turned a light golden brown. If you insert a toothpick into the center of the tart, it should come out clean.
Step 7: Cool and Serve
Once the tart is fully baked, remove it from the oven and let it cool completely before removing it from the tart tin. If you like, sprinkle a little brown sugar on top for a decorative touch.
Serve the frangipane tart as a delightful dessert after a meal, or enjoy a slice with a cup of tea or coffee. This tart is perfect for special occasions such as birthdays, holidays, or as a sweet treat for a family gathering.
Tips and Variations:
- Pastry Dough: You can use store-bought shortcrust pastry if you’re short on time, but homemade dough tends to yield a flakier, more flavorful result.
- Frangipane Variations: For a different twist, you can incorporate a few tablespoons of liqueur such as Amaretto into the frangipane filling for added flavor.
- Toppings: After baking, top the tart with fresh berries, slivered almonds, or a dusting of powdered sugar for an extra touch of elegance.
- Storage: Leftover frangipane tart can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Enjoy this delightful frangipane tart, and let its combination of buttery pastry and almond filling take center stage at your next gathering. With its beautiful golden hue and delicate, sweet flavor, it’s sure to become a favorite!
