Frangipane Tart Sounds Fancy and Time-Consuming—But It’s Really Easy to Make Using These 2 Yummy Recipes
Knowing when your frangipane tart is done ensures you'll serve a fluffy and golden brown baked treat!
If you’re looking for a homemade tart that’s easy yet bakery-worthy, give frangipane tart a try. What’s special about this tart is the almond cream filling (called frangipane) as it becomes golden brown and fluffy once baked. It almost gives the inside of your tart a tender, cake-like texture. Another highlight of frangipane tart is the fruit that the filling is topped with, which can range from in-season berries to stone fruits like sliced pears or apples. Read on to learn more about baking a frangipane tart along with our two favorite recipes
What is a frangipane tart?
This baked tart consists of a pastry shell that’s filled with frangipane and fruit. Frangipane is the star of this dessert and it’s made by combining ingredients like almond flour or paste, eggs butter and flour until a thick mixture forms. Using frangipane gives the tart a rich and nutty flavor that complements the sweet fruit.
Can you eat raw frangipane?
Since frangipane contains raw eggs, it’s best to not eat the mixture before it’s baked. Otherwise, you run the risk of being exposed to salmonella bacteria—which can lead to foodborne illness.
How to tell if a frangipane tart is done?
After baking the frangipane tart for a while, you’ll know it’s finished when the filling puffs up and is golden. You can also insert a toothpick into the center of the filling and if it comes out clean then it’s done. Once baked, allow the tart to cool completely before slicing and serving.
2 easy and delicious frangipane tart recipes
These two frangipane tart recipes are a slice of dessert heaven and come together without hassle!
Apple Frangipane Tart
This apple frangipane tart recipe from Keelings Fruit features a decorative topping that will wow guests.
Ingredients:
- 1 sheet of pie dough, thawed if bought frozen
- 1 stick (½ cup) unsalted butter, softened
- ½ cup sugar
- 2 eggs, room temperature
- ½ tsp. almond extract
- 1 cup ground almonds
- 3 to 4 apples (any variety), thinly sliced
- Powdered sugar, for dusting
- Ice cream or whipped cream, for serving (optional)
- Tools: Pie weights like dried beans or rice
Directions:
- Active: 45 mins
- Total time: 1 hr.
- Yield: 8 servings
- Roll out chilled pastry on floured surface then transfer to 8 to 9-inch tart tin. Press pastry up sides of tin and prick the bottom of the pastry with a fork. Refrigerate 30 minutes.
- Preheat oven to 350°F.
- Crumple sheet of parchment paper and place on top of pastry. Pour in pie weights. Then, blind bake in 10 minutes.
- Remove parchment with pie weight and trim away the excess pastry with sharp knife then return to oven and bake until golden, about 7 minutes. Leave to cool in tart tin on wire rack.
- For frangipane filling: Place butter, sugar, eggs and almond extract into large bowl. Mix using electric mixer until smooth. Add ground almonds and mix well to combine. Set aside.
- To assemble tart: Spoon prepared frangipane filling into baked crust and smooth with spatula or back of large spoon. Starting with larger apple slices and working your way to smaller ones, arrange fruit standing up with skin upwards each slice overlapping last, and resting against pastry working your way round and round until you’ve filled tart and it resembles overlapping petals of a rose.
- Loosely cover tart crust with pieces of foil to prevent it from burning then return to oven and bake until frangipane is baked through, 40 to 45 minutes. Leave tart to cool completely over wire rack before removing from tin.
- Dusting with powdered sugar and slice. Serve each slice with ice cream or whipped cream (if desired).
Heavenly Sweet Cherry-Almond Tart
Our test kitchen’s cherry-infused frangipane tart uses cherry pie filling as a sweet and speedy shortcut.
Ingredients:
- 1 (17.5 oz.) package sugar-cookie mix
- 1½ sticks (¾ cup) unsalted butter, room temperature and divided
- 7 to 8 oz. almond paste
- 3 large eggs, room temperature
- 2 Tbs. all-purpose flour
- 1 (21 oz.) can cherry pie filling, drained
- 2 Tbs. sliced almonds
Directions:
- Active: 15 mins
- Total time: 45 mins
- Yield: 8 servings
- Heat oven to 325°F. Coat parchment paper-lined 10-inch springform pan with cooking spray.
- With mixer on low, beat cookie mix and ½ cup butter until crumbs form; press into bottom and ¾-inch up sides of pan. With mixer on medium, beat almond paste and remaining butter 1 minutes. Add eggs; beat 1 minute. Beat in flour until thoroughly combined.
- Spread over crust. Dot with canned cherries and almonds. Bake 25 minutes or until tart is golden brown and puffed.
- Cool completely in tin set over wire rack and then remove from tin. Slice and serve.
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