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Frangipane tart recipe

Frangipane tart recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Frangipane tart

A recipe for delicious and easy almond tart, perfect for a special occasion! You can use Rum instead of Kirsch, if desired.

4 people made this

IngredientsServes: 6

  • 110g butter, softened
  • 2 eggs
  • 110g icing sugar
  • 110g ground almonds
  • 2 teaspoon cornflour
  • 2 tablespoons Kirsch
  • 2 puff pastry sheets
  • 1 egg yolk
  • 1 trinket

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Mix the butter, whole eggs, icing sugar, almonds, cornflour and kirsch in a bowl.
  2. Preheat oven to 240 C / Gas 8.
  3. Butter a cake tin and line with one puff pastry sheet. Cover with the almond mixture. Cover with the second pastry sheet. Press the edges of the pastry to seal.
  4. Brush the cake with the egg yolk and bake in the oven for 35 minutes.

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Quick Peach Frangipane Tart

Peach frangipane tart is very quick and easy to make using store bought puff pastry. Golden butter puff pastry layered with frangipanes sweet almond and heady aroma, topped off with ripe summer peaches, lightly dusted with sugar is simplicity itself.

We love to make these rustic tarts during summer switching up the fruits used for whatever is looking perfect on the day.

ingredients

Recipe Summary

  • 1 ½ cups (about 6 3/8 ounces) all-purpose flour, plus more for work surface
  • ½ cup (about 2 ounces) unsifted powdered sugar
  • ½ teaspoon kosher salt
  • ½ cup (4 ounces) cold unsalted butter, cubed
  • 1 large egg yolk
  • 2 large egg yolks
  • 1 cup (about 4 ounces) almond flour
  • ½ cup 1 stick) unsalted butter, softened
  • 1 tablespoon plus 1 teaspoon all-purpose flour
  • ½ teaspoon grated lemon zest (from 1 lemon)
  • ½ teaspoon kosher salt
  • ½ teaspoon almond extract
  • ½ cup , plus 1/3 cup granulated sugar, divided
  • 2 cups pitted sour cherries (from about 1 pound fresh cherries, or from a 24-ounce jar, drained), or 2 cups frozen pitted sour cherries, thawed and drained
  • 2 tablespoons cornstarch
  • ¼ cup sliced almonds

Pulse flour, powdered sugar, and salt in a food processor until combined, about 5 pulses. Add butter pulse until mixture is crumbly and resembles coarse meal, about 15 pulses. Add egg yolk pulse just until dough is no longer dry and starts to clump together, 10 to 15 pulses. Turn dough out onto a lightly floured work surface, and shape into a flat disk about 1 inch thick. Wrap in plastic wrap. Refrigerate until chilled, about 1 hour.

Preheat oven to 350°F with racks in middle and bottom third positions. Unwrap dough on a lightly floured work surface roll out to a 13-inch round. Gently drape into an 11-inch round tart pan with a removable bottom (preferably a light-colored tart pan) press the dough to fit it across the bottom and into the sides. Run a rolling pin over the top of the tart pan to trim off the excess dough. Freeze until crust is firm, about 15 minutes.

Line crust with parchment paper, and fill with pie weights. Place tart pan on a large rimmed baking sheet. Bake on lower rack until crust sides are set, about 10 minutes. Carefully lift out parchment paper along with pie weights. Let crust cool in tart pan on a wire rack until room temperature, about 20 minutes.

Beat egg yolks, almond flour, butter, all-purpose flour, lemon zest, salt, almond extract, and 1/2 cup of the sugar with a stand mixer fitted with a paddle attachment on medium speed until pale and fluffy, about 4 minutes. Cover and refrigerate until completely chilled, at least 1 hour (or up to 24 hours).

Preheat oven to 350°F. Toss together cherries, cornstarch, and remaining 1/3 cup sugar in a medium bowl. Spread chilled almond mixture over cooled crust. Top with cherry mixture. Sprinkle with sliced almonds.

Place tart on a large rimmed baking sheet. Bake on middle rack until center is puffed and cherries are bubbling, about 40 minutes, loosely covering tart with aluminum foil during final 10 minutes to prevent overbrowning. Let tart cool completely in tart pan on a wire rack, about 1 hour.


Recipe Summary

  • ½ cup unsalted butter, softened
  • 6 tablespoons unsalted butter, softened
  • 1 (7 ounce) package almond paste
  • 1 cup white sugar
  • 1 teaspoon vanilla bean paste
  • 5 large eggs
  • 1 cup sifted cake flour
  • ½ teaspoon kosher salt
  • 2 medium Apples, raw
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon white sugar
  • ¼ cup powdered sugar, or to taste
  • 2 tablespoons toasted sliced almonds, or to taste

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.

Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.

Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter brush apples with melted butter and sprinkle with 1 tablespoon sugar.

Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.


Related Video

I have made this recipe in the past and loved it, I take away a star at the way this recipe has listed it's ingredients. I think the pate brisee recipe ingredients should also list the 2 Tablespoons of water in it!

I used just raspberries and it was great. I did brown the crust for 10 minutes prior to adding the filling and that was a great hint. I used unsweetened raspberry jam and my family really like this. I would serve this again.

I made this tart with white peaches. The crust turned out good, despite being a crumbly dough and getting overworked. I blanched the peaches, peeled, thinly sliced, and arranged in an overlapping, circular pattern. Glazed with apricot jam. Beautiful presentation. This is best eaten right away, as it didn't benefit from a couple hours in the fridge. Crust became a little soggy. Excellent flavor combo of peaches and almond.

Great recipe! I omitted the strawberries and used only the raspberries. Instead of whipped cream or ice cream, I whipped marscapone cream with a tablespoon of heavy cream, 1/4 tsp vanilla, and sugar to taste.

Can't ask for much more: quick, easy, delicious, and pretty

I reviewed this recipe previously. The recipe has been improved. See the Gourmet cookbook. The recipe on Epicurious is the old version.

Have made this twice. The frangipane gets brown while the pie crust is a little light. Do not use foil on the frangipane it sticks. Next time, I will try to partially bake the crust and then fill with frangipane. No matter how you make it, this is delicious!

Very good and easy to make. I made it with raspberries, blueberries and bananas to look like the US flag for the 4th. Coconut for the stars, apricot jam to glaze the bananas.

I've been making this tart since it first appeared on the cover of Gourmet in 1991. I like to use red currant jelly for the glaze. In our household, this serves 2.

I've made this twice now for July 4th with great success (arranging the strawberry slices in a star with blueberries around the edges). I use a pate brisee recipe with only butter and add ground almonds. Blind baking the crust avoided the soggy effect someone mentioned earlier.

This recipe is a classic, and a real winner. We used blueberries, because Iɽ bought a 2 pound box of fresh, and needed to use them. But the recipe is highly adaptable, so use your imagination. Bon appetite!

Very nice dessert. I took others' suggestion and used frozen puff pastry, which was completely successful. I also used blueberries, bananas, and raspberries arranged as a tricoleur for Bastille Day, which was a visual poem. Even though I forgot to fork-prick the pastry before baking, and the whole thing swelled up and forced the frangipane into the center, I was able to remedy most of this while it was still hot. I used raspberry jam (with balsamic vinegar, as suggested) on the berries, and ginger pear jelly mixed with Amaretto on the bananas. Really easy to make. It was a huge success, and absolutely delicious.

Lovely, light, and luscious. I used individual tart pans-doubled the almond mixture and thinned the strawberry glaze with a little balsamic reduction. Blueberries instead of raspberries created more contrast, more antioxidants and cost less. Time consuming but worth it.

We made this for company and it turned out fantastic even though we used a store-bought crust and just fitted it into the tart pan. Our guests were impressed. We will make again and again!

This turned out great! Followed the directions exactly except I used all strawberries with a strawberry glaze I made. Served with a little bit of whipped cream. Looked beautiful, tasted even better. My daughter thought it was the perfect dessert.

Rather than making rows of berries, I circled them around the rim of the tart pan. Used only one cup of raspberries and less than 2 cups of strawberries. Made it for an elegant dinner party - not a crumb was left! Does anyone know if this is the same recipe as one published in the early 90's that called for peaches rather than berries?

Used strawberries and raspberry preserve. Heated the preserve before brushing gently. Did not use the Amaretto instead used one cup of almonds. Delicious!

This tart is really very good. I used a different pastry recipe (because I never use shortening) and poked it all over with a fork before adding the frangipane. I did need to cover the baking tart with foil. Filling an 11" circle nicely with strawberries is truly a daunting task, but once cut into slices, the presentation is fabulous!

Very light and fresh - and easy! And everyone was impressed by the beauty of this tart.

wonderful, makes you feel and look like a pastry chef. i used all strawberries and cooked for 30 minutes. i originally saw this on "cooking live" on the food network and cross- referenced to here, as it is a gourmet recipe. on the show sara moulten pierced the crust and increased the cooking time to 30-35 minutes, i don't know if you should pierce it or not, but it came out perfect, and i used at her suggestion, a refrigerated pie crust, this took 15 minutes to assemble. what a find!

This was excellent. I made it for Christmas dinner using all raspberries (it is raspberry season here in Australia) and everyone loved it. I think it needs to be made the day you plan on serving it as the crust was a bit soggy the next day, although still tasted good.

served this at a supper for 10 along with another dessert and this was the first to go. everyone loved it.

This recipe was excellent! I not only tried it with strawberries and raspberries but also with blueberries and blackberries as well as peaches and apricots. I even tried it with sliced watermelon and cantaloupe. I wouldn't suggest you try it. it's not great. I've been making it since I found the recipie in my mother's magazine and my family LOVES it.

Have been making this for 11 years--since the cover recipe appeared in 1991. Excellent!


Making the Frangipane and Raspberry Tart

Make a firm dough with the flour, butter, sugar, salt and the half egg. Rap in clingfilm and leave to rest in the fridge for 30 minutes. Make sure the dough is cool but still easy to work with by the time you want to roll it out.

Now make the frangipane by slowly melting the 125 g butter over low heat and letting it cool slightly. Beat the sugar together with the three eggs and the grated zest of lemon, orange or tangerine until creamy and add the melted butter while continuing to beat. Add the almond flour and mix well.

Preheat your oven to 175ºC / 345ºF.
Fill a greased mold (approx 24 cm/ 9.5 inches diameter and a height of about 3.5 cm /1.4 inches preferably with removable bottom) with the rolled out pastry dough.

Now spread the frangipane evenly into the mold (it very probably will spread out nice and even on it’s own). Now add your fruit. You can lay the raspberries (in a pattern) on top of the frangipane, they will sink in a little bit anyway, so no need to push them, you still want to see them.

Slide the tart into the oven and bake for about 45 minutes, depending on your oven. When it’s beautiful and golden brown, puffed and firm to the touch, it is ready. Leave to cool on a rack. You can dust the tart with icing sugar before serving.


Pear Frangipane Tart

Preheat oven to 425 degrees. Roll out dough into a 12-inch round on a lightly floured surface. Fit into a 10-inch tart pan with a removable bottom and fold over to make a double-thick edge. Roll rolling pin over edge of tart pan to trim dough, and pierce bottom of dough all over with a fork. Freeze until firm, about 15 minutes.

Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour beat until smooth. Spread the thick mixture evenly in chilled tart shell and refrigerate while preparing pears.

Remove cooled poached pears from poaching liquid and cut in half lengthwise, removing the core and stem. Reserve poaching liquid. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Arrange sliced pear halves on frangipane filling around edge of tart, leaving space between each half, and place one half in center of tart. When arranging pears, try to "pull" slices toward center of tart, which will elongate pears a bit and fill the shell better than if the pears were just placed flat. Bake for 10 minutes, reduce oven temperature to 400 degrees, and bake until tart shell is golden brown and frangipane has puffed and browned, 25 to 35 minutes more.

While tart is baking, bring reserved poaching liquid to a boil and reduce by half. Brush this glaze lightly over pears immediately after removing tart from oven. Serve at room temperature.


Fig and frangipane tarts recipe

Sweet and almondy tartlets that'll transport you right to a French patisserie.

Ingredients

  • 170 g plain flour, plus extra for rolling
  • 100 g cold unsalted butter, cubed
  • 1 pinch salt
  • 1 egg yolk
  • 2 tbsp ice-cold water
  • 6 oz plain flour, plus extra for rolling
  • 3.5 oz cold unsalted butter, cubed
  • 1 pinch salt
  • 1 egg yolk
  • 2 tbsp ice-cold water
  • 6 oz plain flour, plus extra for rolling
  • 3.5 oz cold unsalted butter, cubed
  • 1 pinch salt
  • 1 egg yolk
  • 2 tbsp ice-cold water
  • 100 g butter, at room temperature
  • 100 g caster sugar
  • 2 eggs, beaten
  • 0.5 tsp almond extract
  • 100 g ground almonds
  • 9 figs, quartered
  • 1 tbsp flaked almonds
  • 3.5 oz butter, at room temperature
  • 3.5 oz caster sugar
  • 2 eggs, beaten
  • 0.5 tsp almond extract
  • 3.5 oz ground almonds
  • 9 figs, quartered
  • 1 tbsp flaked almonds
  • 3.5 oz butter, at room temperature
  • 3.5 oz caster sugar
  • 2 eggs, beaten
  • 0.5 tsp almond extract
  • 3.5 oz ground almonds
  • 9 figs, quartered
  • 1 tbsp flaked almonds
  • 1 tsp icing sugar
  • 6 tbsp crème fraîche
  • 1 tsp icing sugar
  • 6 tbsp crème fraîche
  • 1 tsp icing sugar
  • 6 tbsp crème fraîche

Details

  • Cuisine: French
  • Recipe Type: Dessert
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 40 mins
  • Serves: 6

Step-by-step

  1. For the pastry, put the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs.
  2. Transfer to a bowl and add the egg yolk mixed with a tablespoon of cold water to make a smooth but not sticky dough. Add the extra tablespoon of water if required.
  3. Put the dough on a floured work surface, roll it out and line 6 loose-bottomed 10&ndash12cm (4&ndash4.7in) tartlet tins. Chill for about 30 minutes.
  4. Preheat the oven to 200°C/400°F/gas mark 6.
  5. Line each tin with a circle of baking parchment or foil, add baking beans and bake blind for 10 minutes. Remove the beans and paper, then put the tins back in the oven for a further 5 minutes. Turn the oven down to 190°C/375°F/gas mark 5.
  6. While the pastry cases are cooking make the frangipane. Beat the butter and sugar together in a bowl until you have a smooth paste. Gradually whisk in the eggs and almond extract, then stir in the ground almonds and mix well.
  7. Divide the mixture between the pastry cases and arrange 6 fig wedges on top of each tart. Scatter with some of the flaked almonds and bake for 20&ndash25 minutes until golden.
  8. Dust with a little icing sugar and serve warm or at room temperature with some crème fraîche.

This recipe is extracted from Rick Stein&rsquos Secret France (BBC Books, £26). Photography by James Murphy.

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How to Make Frangipane

Pre-bake tart shells according to package instructions. Cool completely. Once cool, spoon 1 teaspoon preserves into the bottom of each shell. Set aside.

Cream butter and sugar together for a few minutes until light and fluffy. Add almond flour and mix for a few more minutes, scraping sides and bottom of the bowl as needed. Beat in eggs, one at a time, beating until fully incorporated. Mix in flour, extracts, and salt.

Spoon frangipane into tart shells, filling about 3/4 full. (Note: You will have extra frangipane.) Scatter sliced almonds on top. Bake for 20&ndash25 minutes or until golden and filling is set. Cool on a wire rack.

Frangipane may be made ahead and stored, covered, in the refrigerator for 2 days.

Over the past few years, I&rsquove developed a minor obsession with The Great British Baking Show, or The Great British Bake Off as it&rsquos known across the pond. The bakers are lovely and real&mdashI truly want each of them to win and get a little teary-eyed when they&rsquore sent home. They&rsquore polite, they help each other, and they bake some things I&rsquove never heard of in my life.

One of these mysterious concoctions is frangipane. Although frangipane is Italian in origin, it will always have a British connotation to me since I first learned of it on The Great British Baking Show. I&rsquom not going to lie, one of the reasons it intrigued me so is that it&rsquos just so fun to say: fran-zhe-pan or fran-juh-peyn.

Frangipane is an almond cream that is typically found in tarts but also can be used as a croissant filling. Because it contains eggs, it must be baked. Frangipane is not interchangeable with marzipan or almond paste.

It bakes up moist and creamy, beautifully almond-scented.

To make it, start by creaming butter and sugar.

The key ingredient gets added next: almond flour. You could grind almonds yourself, but I find almond flour to be readily available these days. You can use almond flour made with or without the skins.

To this, you&rsquoll add eggs, a bit of flour, almond and vanilla extracts, and a pinch of salt. At this point, the frangipane is ready to use, or it can be covered and refrigerated for two days.

Frangipane tartlets are a lovely&mdashand easy&mdashway to use the frangipane, especially when using pre-made tart shells. You can find them in the freezer section of the grocery store.

Bake the tart shells according to package instructions. Fill the bottom of each with one teaspoon preserves or jam. Again, pre-made makes this recipe a breeze.

Top the jam-filled tarts with frangipane and scatter with sliced almonds.

Bake until golden and set.

Ah, frangipane. I think I love you.

Are there any Great British Baking Show bakes that you&rsquore curious about?


1. To make the pastry, mix the flour, sugar and salt together in a large bowl. Rub the cold butter into the mixture using your fingertips or a pastry cutter until it has the texture of coarse breadcrumbs. Some larger pieces of butter are good. Sprinkle in the vinegar and enough iced water to just bring the dough together, around 3-4 tablespoons. Flatten into a disc, wrap and chill in the fridge for 45 minutes to 1 hour.

2. While the pastry chills, make the frangipane filling by creaming the butter, sugar and vanilla either using a wooden spoon or a stand mixer fitted with a whisk attachment, until light and fluffy. Mix in the almond meal until combined, followed by the eggs, adding them in one at a time, mixing well between each addition. Finally, add the flour and continue mixing until just incorporated. Cover and chill in the fridge for 30 minutes.

3. Preheat the oven to 160C fan-forced (180C conventional). Place a loose-based 25cm round fluted flan on a baking tray.

4. Take the pastry dough out of the fridge 10 minutes before use. On a lightly floured work surface, roll out the dough into a large round about 2mm thick and ease it into the prepared tin, gently pressing the dough into the edges. Trim excess by running your rolling pin over the rim. Line the tart shell with baking paper and fill with baking beads or dried beans. Blind bake in the preheated oven for 20-25 minutes until the edges are beginning to colour. Remove the paper and baking beads.

5. Arrange a third of the raspberries on the base of the pastry and cover with the filling, spreading it evenly over the base with a spatula. Press the remaining raspberries into the tart and bake for 30-35 minutes until the tart is puffy and golden. Allow to cool. Dust the tart with icing sugar and serve slices with extra raspberries and a dollop of creme fraiche.



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