The frangipane tart is a fragrant and delicious almond dessert that melts in your mouth. Frangipane is a delightful cream made with almond flour, butter, sugar, and eggs, and I wanted to use it to prepare a crumbly tart for breakfast, making it a bit more “light“, with less sugar and butter than the original version (and without lacking anything in comparison). How wonderful! The frangipane tart is indulgent and delicately crunchy, crumbly with a creamy filling, one bite and you’ll fall in love!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: pan 8-9 inches
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 6 oz butter
- 3/4 cup sugar
- 3/4 cup almond flour
- 1 egg + 1 yolk
- 1 teaspoon baking powder
- 1 pinch salt
- to taste almond extract
- to taste sliced almonds
- to taste powdered sugar
- 2 cups almond flour
- 1/2 cup sugar
- 2 oz butter
- 1 egg + 1 egg white
- to taste almond extract
Steps
The almond frangipane tart is very simple and quick to prepare. First, make the frangipane cream: in a bowl, combine the almond flour, sugar, egg and egg white, melted butter, almond extract, and mix everything together with a spatula. Set aside.
Make the shortcrust pastry: in a bowl, combine the flour, sugar, a pinch of salt, butter in chunks (at room temperature) and mix quickly, then add the baking powder, the egg and yolk, almond extract, and form a crumbly mixture, then incorporate the almond flour.
Place a little more than half of the mixture inside a baking pan lined with parchment paper, cover the base and the perimeter, compact well, add the frangipane cream, and cover the filling with the remaining mixture, crumbling it, and then add some sliced almonds.
Bake the frangipane tart in a preheated oven at 350°F for about 45 minutes, it should be golden brown.
Let the almond frangipane tart cool, unmold it, and garnish with a dusting of powdered sugar.
Notes:
The frangipane tart keeps at room temperature for 4-5 days. If you don’t want to use almond flour in the shortcrust, you can replace it with 1/3 cup of all-purpose flour.
Other almond dessert recipes HERE
