Frangipane Tart Recipe

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.


  1. Four apples
  2. icing sugar for the surface

Regarding the pastry

  1. Grains: 260 grammes (g) plus more for dusting
  2. 85 grammes (g) of sugar
  3. 160 gram mes (g) of softened butter
  4. One lightly beaten egg yolk

Regarding the frangipane

  1. 100 grammes (g) of powdered sugar
  2. 100 grammes (g) of almonds, ground
  3. Butter, 100 grammes (g)
  4. Half a millilitre of brandy
  5. Two eggs

About the Chantilly cream with brandy

  1. Double cream in 250 millilitres
  2. Half a millilitre of brandy
  3. 50 grammes (g) of powdered sugar
  4. One teaspoon (tsp) of extract from vanilla


  1. 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.
  2. 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.
  3. Remove the pastry from the bowl, cover with clingfilm, and leave to cool in the fridge for one to three hours or overnight.
  4. For the frangipane, use an electric hand whisk or a stand mixer to cream the butter and icing sugar until light and fluffy.
  5. Add the eggs one at a time, followed by the brandy and almonds, and beat for an additional three minutes. Chill until needed.
  6. Set oven temperature to 170 °C (338 °F). Roll out the pastry on a lightly floured surface to the thickness of a coin.
  7. 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.
  8. 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.

  1. 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.
  2. 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).
  3. Allow the frangipane to cool for half an hour before serving.

Next, prepare the Chantilly cream.

  1. 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.
  2. Store in the fridge until you’re ready to serve with the tart.
  3. Cheers, and good appetite!

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