Frangipane Tart

Ingredients

Pastry

  • Sweet Shortcrust Pastry 
  • 250 g plain flour  
  • 125 g unsalted butter, diced and softened  
  • 85 g icing sugar  
  • 1 egg  

Frangipane Filling  

  • 125 g unsalted butter, softened  
  • 125 g caster sugar  
  • 2 eggs  
  • 30 g plain flour  
  • 125 g almond flour (ground almonds)  
  • ¼ teaspoon vanilla extract (or ½ teaspoon vanilla bean paste)  
  • 1 cup fruit of choice (stone fruit or berries)  
  • ¼ cup apricot jam or marmalade (for glazing)

Method: 

  1. To make the sweet pastry, Sift the plain flour and icing sugar into a large bowl.
  2. Add the diced softened butter and rub it in with your fingertips (or the palms of your hands) until the mixture resembles fine breadcrumbs and the butter is evenly distributed.  
  3. In a small bowl, lightly beat the egg. Gradually add just enough of the beaten egg to the flour mixture to bring it together into a soft dough. You may not need all of the egg. The dough should not be sticky. Avoid overworking it, as this can make the pastry tough.  
  4. Shape the dough into a flat disc, wrap tightly in cling film, and refrigerate until firm (at least 30–45 minutes).

5. Once firm, roll the pastry out between two sheets of baking paper to about 3–4 mm thickness (it will shrink slightly during baking). Oil and flour a tart tin. Line the tart tin with the pastry, trim the edges, and prick the base all over with a fork. 

6. Blind-bake at 180 °C for approximately half the total baking time (usually 15–20 minutes), or until the pastry is set and lightly golden. If you prefer a stronger, crispier shell, brush the base with a little beaten egg during the final 10 minutes of blind baking..

7. For the filling, in a mixing bowl, cream the softened butter and caster sugar with an electric mixer until very pale and almost white. 

8. Add the eggs one at a time on the lowest speed, mixing thoroughly after each addition to prevent the mixture from splitting. Once both eggs are incorporated, mix in the vanilla.  

9. In a separate bowl, combine the plain flour and almond flour. Gently fold this into the butter mixture with a spatula until just combined. 

10. Cover and refrigerate the frangipane until the pastry case is ready.

11. Spoon the chilled frangipane into the blind-baked pastry case and spread it evenly. Arrange the prepared fruit on top, pressing it gently into the filling. Work quickly so the frangipane doesn’t soften too much.  

12. Bake at 180 °C until the frangipane is golden, risen, and has a cake-like texture (typically 30–40 minutes depending on your oven and tin size).  

13. While the tart is still hot, brush the surface generously with warmed apricot jam or marmalade so it melts and soaks slightly into the frangipane. Allow to cool before serving.

Fruit Preparation Notes

  • Fresh Berries: Hull, wash, and pat dry thoroughly. Halve or quarter depending on size.  
  • Stone fruit: Peel if desired, stone, and slice. Briefly simmer in water until only half-cooked (still firm), then drain and air-dry on a rack or paper towel before using. Do not slice too thinly or the fruit will become mushy during baking.  
  • Frozen fruit: Place in a saucepan over medium heat and cook until the excess liquid has reduced and thickened. Cool completely before adding to the tart.