- Dish type
- Pies and tarts
- Puff pastry
There is a dried bean hidden in this classic French Epiphany tart, and whoever finds it is the queen or king.
Be the first to make this!
- 2 puff pastry sheets
- 2 eggs
- 150g ground almonds
- 100g caster sugar
- 75g melted butter
- a few drops almond extract (optional)
- 1 dried bean
- 1 egg yolk, beaten with 1 tablespoon water
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Preheat the oven to 200 C / Gas 6. Line a buttered tart tin with one sheet of puff pastry; unroll and reserve the second sheet.
- Stir together the eggs, ground almonds, caster sugar, melted butter and almond extract in a bowl. Spread the mixture into the prepared tart base. Place the bean in the cake, near an edge, to minimize the chance that it will fall out or be cut when the pastry is cut.
- Cover the cake with the remaining sheet of puff pastry. Carefully pinch the edges to seal the pastry together. Pierce several holes in the pastry, and make some knife cuts in a crossed pattern to allow the pastry to expand. Brush the pastry with the egg yolk mixture.
- Bake in the preheated oven until the cake is golden, about 30 minutes. It's best eaten warm.
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Apricot frangipane tart
Using an electric mixer, cream the butter and sugar until pale and fluffy. Add the eggs and ground almonds and mix until combined.
Lightly roll out the pastry and place on a baking tray. Using a fork, prick the pastry. Spread a thick layer of the almond mixture over the pastry, then layer the apricots on top.
Bake for 30 minutes or until the puff pastry has risen, the frangipane is golden and the fruit has cooked.
Heat the apricot jam in a small saucepan over a medium heat and brush over the warm tart before serving.
Cook&rsquos note: Use any stone fruit in this tart.Recipe by: Abigail Donnelly View all recipes
Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.
- 1 bottle (750 ml) white wine, such as Pinot Grigio
- 1/4 cup sugar
- 1 vanilla bean, split and scraped
- 1 cinnamon stick
- 10 to 12 apricots (about 2 pounds), halved and pitted
- 2/3 cup blanched hazelnuts, toasted
- 1/2 cup sugar
- 6 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- 1 large egg
- 1 tablespoon hazelnut liqueur (such as Frangelico)
- 3/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1 12-by-16-inch sheet puff pastry, thawed
- 1 large egg, lightly beaten
- 1 tablespoon heavy cream
Make the poached apricots: Combine wine, 3 cups water, sugar, vanilla pod and seeds, and cinnamon stick in a large straight-sided skillet. Bring to a simmer over medium heat, stirring until sugar dissolves. Add apricots, cut-side down. Cover surface with a parchment round, and cook, simmering, until apricots are just tender, 3 to 5 minutes. Using a slotted spoon, transfer poached apricots to a small rimmed baking sheet or plate.
Bring poaching liquid to a boil and cook until reduced to about 3/4 cup, about 20 minutes.
Meanwhile, preheat oven to 400 degrees with rack in lower third of oven. Make the frangipane: Combine hazelnuts and sugar in bowl of food processor and process until finely ground. Add butter, flour, egg, liqueur, salt, and vanilla extract process until frangipane is smooth.
Prepare the tart shell: Unfold puff pastry on parchment paper-lined baking sheet. Using a paring knife, lightly score a border about 1 1/2-inches in from perimeter of pastry.
Using tines of a fork, pierce puff pastry all over within border. Spread frangipane in an even layer within border. Arrange poached apricots on top of frangipane, cut-side down brush lightly with poaching liquid. Combine egg and cream, then brush lightly onto puff pastry border.
Bake until tart is puffed and golden brown, 35 to 40 minutes. Transfer to a wire rack and brush apricots lightly with more poaching liquid. Let cool completely.
Easiest Nectarine Puff Pastry Tart
Just 5 ingredients and a few minutes of prep and you’re on your way to enjoying this simply perfect nectarine puff pastry tart.
Looking for a simple way to highlight perfect, peak-season fruit in a dessert without a lot of fuss? This tart right here is about to become your new best friend.
It’s just store-bought puff pastry and fresh nectarines with a little bit of butter, sugar, and cinnamon. Yep, it’s that easy!
I love elaborate pies as much as the next gal, but sometimes I just don’t have the time or the patience. This tart is here to save us all from slaving away in the kitchens, and it’s even pretty enough to impress dinner guests.
Hoping to use a fruit other than nectarines? Other stone fruit such as peaches, plums, or apricots would also be fabulous, and so would apples or pears come fall.
Just don’t forget the whipped cream or vanilla ice cream!
Baking tip:Choosing the Right Store-bought Puff Pastry
There are two main brands of store-bought puff pastry available in the United States: DuFour and Pepperidge Farm. DuFour can typically be found in specialty food stores for more than double the cost of Pepperidge Farm. However, DuFour is made with all butter and has slightly better flavor and texture. Pepperidge Farm is made with shortening, but is significantly cheaper and available at practically any grocery store. While DuFour is the better product, I have used Pepperidge Farm on many occasions with success.
Preheat the oven to 425 degrees F. Prepare a 10-inch tart pan with nonstick spray and a round piece of parchment paper on the bottom.
Toast the almonds in a large saute pan over medium heat until lightly toasted, about 3 minutes. Be careful not to let them burn.
Place the toasted almonds in a food processor and process until sandy, about 3 minutes. Add the powdered sugar, egg white, almond extract and sea salt. Process until smooth and coming off the sides of the processor, about 3-5 minutes.
Put the almond paste you just made in a stand mixer, using the paddle attachment. Add in the sugar and beat until the almond paste looks crumbly. Add in butter, and cream until light and fluffy, about 2 minutes. Add the eggs one at a time, scraping down the sides after each addition. Add the vanilla, rum and lemon zest and mix until well incorporated. Add in the flour last and mix just until blended.
On a floured work surface, pass your rolling pin over the puff pastry just to flatten any ridges. Lay it over the tart pan and carefully press the pastry into the bottom and then into the sides with your fingers. Leave a bit of pastry hanging off the sides until you pour in the filling.
Spread the frangipane evenly into the pastry shell being sure to get it into the sides. Now cut the extra pastry off of the tart pan. Firmly place the apricot halves, cut side up, into the frangipane, spacing them evenly around the tart. Sprinkle the spaces in between the apricots with the chopped almonds.
Bake until golden brown on the top and puffy, about 30 to 40 minutes. Serve warm or chill for later.
Frangipane Fig Tart
This tart celebrates the bounty of fresh figs available in early fall. They pair wonderfully with frangipane -- an almond cream filling. Glazing the figs with silan (date honey) is a great way to further incorporate more simanim into your Rosh Hashanah menu.This tart is so good that the tasters I invited over offered to buy some for Shabbos.
- 1 cup slivered almonds
- ½ cup sugar
- 1 stick butter or margarine, cut into 1-inch slices
- 1 large egg
- 3 tablespoons flour
- 2 teaspoons almond extract
- ⅛ teaspoon salt
- 1 package puff pastry, thawed in the refrigerator overnight
- Frangipane filling
- 12 - 14 fresh figs, thinly sliced
- ¼ cup silan or date syrup
- 1 egg + 1 tablespoon water, lightly beaten
1. Add almonds and sugar to a food processor and process until almonds are finely ground (the sugar keeps it from turning to almond butter). Add remaining ingredients and blend until smooth. Add the filling to a pastry or Ziploc bag and refrigerate while you prepare the pastry.
2. Unfold one sheet of puff pastry and place on a parchment-lined baking sheet. Brush egg wash around the edge of the puff pastry and fold puff pastry over to create a ½-inch border. Using a fork, prick the pastry all around, inside the border.
3. Pipe half of the frangipane filling into the tart, taking care to stay within the border. Arrange half of the sliced figs in overlapping rows on top of the frangipane. Warm the silan in a microwave or saucepan and brush it lightly over the figs. Brush the border of the puff pastry with egg wash. Bake, on the bottom rack of the oven, for 35 minutes, or until pastry is golden brown and frangipane is puffed around the edges.
Cherry frangipane galette
Caramelised nuts, sweet fruit, crisp pastry and a drop of booze: this is everything I want in a pudding.
Prep 20 min
Cook 50 min
1 x 320g shop-bought, all-butter rolled puff pastry sheet
120g golden caster sugar
3 medium eggs
140g ground almonds
50g plain flour
Zest of 1 orange
300g fresh or frozen cherries, stoned
30g demerara sugar
50g hazelnuts or whole almonds, roughly chopped
Kirsch, grappa or Cointreau (optional)
Heat the oven to 180C (160C fan)/350F/gas 4. Lay the pastry sheet out on a board and trim so that the edges are straight, then transfer to a lined baking tray.
Using an electric whisk, beat the butter and sugar until creamy, light and fluffy. Gradually add two of the eggs, one at a time, beating well after each addition, then use a large spoon gently to fold in the almonds, flour and orange zest.
Spread out the frangipane in the centre of the pastry sheet, leaving a 4cm border, then pile the cherries on top. Fold the sides of the pastry over the cherries, crimping them a little, to create a dam that will prevent the juices escaping.
Whisk the remaining egg with a splash of water, then brush it all over the pastry. Sprinkle the demerara sugar and nuts all over the pastry and fruit, then bake for 50 minutes, until the pastry is golden and the fruit is soft. Remove from the oven and, if you like, sprinkle the tart with a few teaspoons of kirsch or other booze, to lift the cherry flavour delicately.
Serve warm or at room temperature with ice-cream or Greek yoghurt.
Sprinkle the bottom of a sheet pan with water to keep the bottom of the tart from burning. Roll the dough from ⅛ to ¼ inch thick and transfer it to the prepared sheet pan. Place the sheet pan in the freezer for about 5 minutes, or until the dough is nearly frozen.
Cut out an 8-inch round of the dough. Pull away the excess dough and save the trimmings for other projects. Brush the round with the egg wash. Dock the round to keep it from rising, leaving a 1-inch border all around it undocked. Spread over the frangipane (don’t get any on the border). Arrange the pears over the frangipane with the narrow stem ends facing the center of the tart. Brush with the melted butter and sprinkle with the sugar.
Making a Puff Pastry Pear Frangipane Tart
- Cut a round of puff pastry dough out of an almost-frozen sheet. Pull away the excess dough (save the trimmings for other projects).
This Gooseberry Frangipane Tart is a perfect sweet treat in my opinion. It has a sweetened shortcrust pastry base, topped with nutty frangipane with gooseberries squished into it to ensure every bite is juicy and delicious.
This tart has 3 different stages, but it is not hard to make. Start by making a sweetened shortcrust pastry base. Top with a frangipane mixture made from coconut oil, caster sugar, ground almonds, eggs, flour, almond extract and rose water. Squish gooseberries into the frangipane and bake. When the tart is still warm, glaze it. Enjoy!
To make Gooseberry Frangipane Tart, you will need the following ingredients:
So, how to make Gooseberry Frangipane Tart?
What To Make with Frangipane
Frangipane is the classic filling for a galette des roi which is the French precursor to the King Cake.
It is very easy to put together a classic French frangipane tart.
- Spread a layer of frangipane on a tart shell made of pate sucree or puff pastry
- top the almondy goodness with fresh fruit (the classic is combination is pears, but cherries would be fantastic too) and maybe some sliced almonds and bake at 375F until golden brown, puffed and delicious for a traditional French treat.
- Melt and strain some apricot jam or apple jelly and brush the top of the tart while it is still warm for a pretty sheen. Fancy!
A Note About Measurements
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend. If you&rsquore unsure, please read my post about how to use a food scale.