Frangipane Tart — grandma’s recipe for a tart with shortcrust pastry and almonds. If you remember, some time ago we made the Galette des rois, a traditional holiday pastry made with puff pastry and frangipane cream, a sort of custard thickened with almond flour, but actually closer to an almond paste rich in butter. Today we use this delightful filling to stuff an original, elegant and distinctive tart: the frangipane tart. If you like (I didn’t), you can spread a layer of jam or preserves on the tart base before adding the frangipane cream — for example strawberry jam or apple jam. Let’s go to the kitchen now — roll up your sleeves and get your hands on the dough. You’ll see that the frangipane tart, besides being an elegant dessert to serve at Easter, Christmas or on Sundays, will be the perfect cake for a rich and delicious breakfast and for a refined snack. As always, if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here).

Also check these delicious tart recipes:

Difficulty: Medium
Cost: Moderate
Rest time: 3 Hours
Preparation time: 1 Hour
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

4 cups all-purpose flour
1 1/3 cups butter
1 egg (large)
1/2 cup granulated sugar
1 teaspoon vanilla extract
to taste orange zest
14 oz almond flour
4 eggs
1 1/3 cups butter
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
as needed egg (beaten)
as needed powdered sugar

Tools

Bowls
Stand mixer
Tart pans 10 1/4 in
Rolling pin

Preparation

To make the frangipane tart start with the shortcrust pastry. You can knead it by hand as in the baked cassata Sicilian recipe or use a mixer as I did.

To mix the pastry in the mixer, gather all the ingredients for the pastry in the bowl and blend until you obtain a crumbly mixture like the one in the photo (just a few seconds). Turn everything out onto the work surface and work quickly to obtain a smooth, homogeneous dough. The pastry is ready — wrap in plastic and refrigerate for 20 minutes. (For hand kneading see the cassata recipe linked above.)
While the pastry rests, prepare the frangipane cream. Cream the butter and sugar in the stand mixer, then add the eggs one at a time.
Once the eggs are fully incorporated and the mixture is light and fluffy, add the almond flour one tablespoon at a time. The frangipane filling is ready.
Take the pastry out of the fridge, divide it into two parts and, using a little flour and a rolling pin, roll out one sheet about 3/16 inch thick (a little less than 1/5 in). Line a removable-base tart pan with the rolled pastry, reinforce the edges with a little more pastry, prick the base with the tines of a fork
and fill with the frangipane cream. Use the second half of the pastry to cover the tart — either with a single sheet or by creating decorations as I did in the photos below.
Once the tart is covered, brush with beaten egg and bake in a preheated oven at 356°F for 45 minutes.
Be careful to place the pan on a baking sheet to catch any excess melted butter, which could fall onto the bottom of the oven and create a strong burnt smell and smoke. Remove from the oven and let cool completely before unmolding.
The frangipane tart is ready — dust with powdered sugar and enjoy.