The tart with frangipane cream and strawberry jam is such a delicious dessert that you can’t help but love it.
It consists of a delicate shortcrust pastry shell that holds a layer of strawberry jam, all topped with a delightful frangipane cream.
To add crunchiness, there are almonds on top which further intensify the almond flavor of the frangipane cream.
This cream has a texture and taste that very much remind me of almond paste, so how could a Sicilian like me not be won over by this tart?
A truly uncommon delight that can be served as a dessert at the end of a meal or during tea or coffee with friends, and I assure you, your guests will not be able to resist commenting positively.
A sweet idea to welcome spring.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 562.94 (Kcal)
- Carbohydrates 58.98 (g) of which sugars 34.58 (g)
- Proteins 8.68 (g)
- Fat 33.31 (g) of which saturated 13.30 (g)of which unsaturated 10.97 (g)
- Fibers 3.76 (g)
- Sodium 76.27 (mg)
Indicative values for a portion of 123 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 7 tbsps butter
- 2 egg yolks (from medium eggs)
- lemon zest (grated from half a lemon)
- 1/2 teaspoon fine salt
- 1 1/4 cups almond flour
- 7 tbsps butter
- 1/3 cup sugar
- 1 egg (medium)
- 2 ml almond extract (1 bottle)
- 1/2 pod vanilla (seeds)
- 7 oz strawberry jam
- 2.1 oz almonds (sliced or coarsely chopped)
- as needed powdered sugar (optional)
Tools
- Rectangular pan 7 x 10 inches or circular 8.5 inches
- Electric whisk
- Rolling pin
- Piping bag
- Kitchen scale
Preparation
To prepare the tart with frangipane cream and strawberry jam, first take out the amount of butter needed for the cream from the fridge.
Now, handle the shortcrust by combining the flour and cold butter cut into pieces in a bowl and working them together.
Once a sandy mixture is obtained, add the sugar, fine salt, grated peel of half a lemon, and two egg yolks.
Knead everything briefly until you have a homogeneous dough.
Wrap it in plastic wrap and let it rest in the fridge for at least half an hour.
To prepare the frangipane cream, mix in a bowl the almond flour, sugar, seeds from half a vanilla pod, one bottle of almond extract, soft butter, and one whole egg.
Work initially with your hands and then with electric whisks.
Cover the bowl with plastic wrap and leave the cream at room temperature until ready to use.
At this point, retrieve the shortcrust dough from the fridge, and roll it out with a rolling pin on a sheet of parchment paper, using a little flour, and line a pan with it creating a border all around.
Prick the base with a fork.
Create a layer of strawberry jam.
Place the frangipane cream in a piping bag.
To do this, just cut the tip of the bag, creating a medium hole, without necessarily using a nozzle.
Cover the jam with the frangipane cream.
Sprinkle with sliced or coarsely chopped almonds.
Bake in a preheated oven, in the lower-middle part at 350 degrees Fahrenheit, static function, for about 30 minutes.
Then raise it one level and continue cooking for another 15 minutes or so, at the same temperature.
Adjust according to your oven.
If the tart browns too quickly on the surface, cover with a sheet of aluminum foil.
Remove from the pan only when the cake is cold.
The tart with frangipane cream and strawberry jam is now ready. If desired, lightly dust with powdered sugar.
If desired, it can be served already portioned.
Here are some recommended Amazon products for cakes, tarts, and cookies that are definitely useful in making desserts.
Many of these have been personally bought and tested by me.
Storage
The tart with frangipane cream and strawberry jam can be stored covered, at room temperature, for 3 or 4 days.
The tart with frangipane cream and strawberry jam can be stored covered, at room temperature, for 3 or 4 days.
Here is a selection of products definitely useful in making desserts. Many of these have been personally bought and tested by me. To view the recommended products click here.
Here is a selection of products definitely useful in making desserts. Many of these have been personally bought and tested by me. To view the recommended products click here.
