Frangipane Tart Recipe
A filling for tarts that may include ground almonds, eggs, butter, and sugar. Cut-in-half fruits, such as apples and/or plums, can be baked in it.
Made from scratch, this delicious apple and almond dessert features a homemade pastry shell and filling.
The almond-based pastry filling, called frangipane, smells nutty and has a texture akin to butter pound cake and sponge cake. In French-style fruit tarts, this classic filling is often garnished with fresh or poached fruits.
Components
- Four apples
- icing sugar for the surface
Regarding the pastry
- Grains: 260 grammes (g) plus more for dusting
- 85 grammes (g) of sugar
- 160 gram mes (g) of softened butter
- One lightly beaten egg yolk
Regarding the frangipane
- 100 grammes (g) of powdered sugar
- 100 grammes (g) of almonds, ground
- Butter, 100 grammes (g)
- Half a millilitre of brandy
- Two eggs
About the Chantilly cream with brandy
- Double cream in 250 millilitres
- Half a millilitre of brandy
- 50 grammes (g) of powdered sugar
- One teaspoon (tsp) of extract from vanilla
Instructions;
- First, prepare the pastry.
Using a free-standing mixer fitted with a beater attachment, beat the butter and sugar together until they are light and smooth. - Lower the speed, add the flour a little at a time, add the egg yolk right before it fully blends, and mix until smooth, about 1-2 minutes.
- Remove the pastry from the bowl, cover with clingfilm, and leave to cool in the fridge for one to three hours or overnight.
- For the frangipane, use an electric hand whisk or a stand mixer to cream the butter and icing sugar until light and fluffy.
- Add the eggs one at a time, followed by the brandy and almonds, and beat for an additional three minutes. Chill until needed.
- Set oven temperature to 170 °C (338 °F). Roll out the pastry on a lightly floured surface to the thickness of a coin.
- The crust can be carefully pressed onto a 23 cm tart ring on a baking sheet, or it can be divided evenly among small tart tins. Refrigerate for 20 minutes after carefully cutting the edges.
- Using the back of a spoon, smooth the frangipane over the tart pan or mini tarts that you have placed on a baking sheet, leaving 0.5 centimetres of room at the top.
Get the apples ready.
- After peeled and cored, cut the apples into 4 mm slices. Place a quarter of an apple, or half, depending on the size of the apple, in the tiny tarts.
- Place the apples on top of the frangipane. Spread a generous coating of powdered sugar, and bake for one hour to one and a half, or until the frangipane is baked through (check with a toothpick).
- Allow the frangipane to cool for half an hour before serving.
Next, prepare the Chantilly cream.
- Whip the double cream and icing sugar until soft peaks form, then stir in the brandy and vanilla extract. The mixture should be whipped until it takes on structure.
- Store in the fridge until you’re ready to serve with the tart.
- Cheers, and good appetite!