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Frangipane tarts were most definitely the dessert of the summer last year. I made it once and then once a week for the whole summer. Frangipane tarts are just so versatile – blueberry, pears, apricots, plums, cherries – or even use frangipane to make almond croissants or even this frangipane baklava tart.
Frangipane is a classic French custard made of butter, eggs, almond, and often with almond extract. This amazingly rich custard is the base point for the almond croissants that we all know and love so much. I use frangipane in any way that comes to my mind that day; as long as you cook this custard, you can use it however your heart desires!
The best part about this tart is that it uses a super simple pâte brisée recipe that’s already on the blog! know you’ll enjoy this recipe just as much as everyone else who ate my frangipane tarts last summer, so please enjoy!
Until next time, Happy Adventuring!
Frangipane Tart Ingredients
This frangipane tart uses a pâte brisée for the crust. I chose pate brisée for the base because it is so versatile and easy to make while allowing the frangipane to be the star of the show. Take a look at my pâte brisée recipe below to start.
Making frangipane starts with room temperature butter. Again, like every other recipe (except pâte brisée), all ingredients must be at the same temperature to ensure even distribution.
Granulated sugar adds a signature sweetness while allowing the almond to shine through. However, using a sweetener like brown sugar or maple syrup would cause a secondary flavour, which can overpower the light taste of the almonds.
Eggs are the second base of frangipane. The eggs cause the custard to set and contribute to the colour of the custard. So the more orange the yolks are, the more yellow the custard will be.
All of the flavour and texture of frangipane come from the ground almonds. Also called almond powder or almond flour, it is the main ingredient of frangipane. It can’t be frangipane without almonds, so make sure you use high quality and fresh ground almonds!
Some additional flavouring agents, like vanilla, Amaretto, and almond extract, are always welcome additions. However, make sure that when you use these, you don’t add too much that it would change the texture of the final product.
Seasonal fruit is what makes this tart shine. I love using apricots or plums from the market. On the other hand, blueberries or apples can be super traditional. Regardless of what fruit you are using, make sure to get it fresh from the market. It makes a massive difference in the flavour and texture!
Frangipane Tart Method
The first thing you want to do is make a half recipe of pate brisée. You must do this first to ensure the butter is always cold and doesn’t warm up, allowing for a perfectly flakey pastry. You’ll only need a half recipe for this tart, so head on over to the pate brisée recipe and start grating your butter!
After making the pâte brisée, roll it out to 3 mm in thickness (or 1/8”) and line your tart pan with it. Dock the bottom of the pan and set the pan aside in the fridge until the frangipane is complete.
To make the frangipane, in the bowl of a stand mixer or a mixing bowl, combine the ingredients for the frangipane and turn on the stand mixer, or if using a hand mixer, on low speed, gradually increasing the speed until the mixture becomes fluffy. This should take about 3-4 minutes.
Preheat your oven to 325°F on a convection oven and 350°F on a conventional oven. Spread the frangipane in the base of the tart shell and level it. If you are topping the tart with stone fruit like apricots or plums, cut the fruit into wedges and arrange them on the tart. If you are using berries like blueberries, wash them and toss in some sugar, flour, and lemon zest before spreading them on the frangipane in an even layer. Finally, sprinkle some sliced almonds over the fruit to make the tart a little extra fancy.
Bake in the preheated oven until the crust is golden brown and the edges of the frangipane are set, but the centre jiggles like Jell-O. Set the tart aside to cool before serving at room temperature with a beverage.
Frangipane Fruit Tart
- ½ recipe pate brisée
- 200 g almond powder
- 200 g granulated sugar
- 200 g butter softened
- 3 medium-sized eggs
- 40 g all-purpose flour
- ½ litre of fruit sliced
- Roll the pâte brisée to 3mm/⅛” thick. Shape into the tart pan and dock the bottom. Set aside in the fridge.
- In the stand mixer bowl or a mixing bowl, combine the rest of the ingredients except the fruit, and turn on the stand mixer or hand mixer to low speed. Gradually increase the speed until the mixture is fluffy, about 3-4 minutes.
- Preheat the oven to 325°F on a convection oven and 350°F on a conventional oven.
- Spread the frangipane over the bottom of the tart shell and level it.
- If using stone fruits, cut the fruit into wedges, or toss berries in sugar, flour, and lemon zest. Spread this on top of the frangipane in an event layer.
- Place the tart on the middle rack of the preheated oven and bake until the crust and edges of the frangipane are golden brown, and the centre jiggles slightly about 15-18 minutes.
- Take out of the oven and allow to cool before serving with ice cream.