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Frangipane Tart
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 1 tablespoon ice water
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup almond flour
- 1 tablespoon all-purpose flour
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup apricot preserves
- Sliced almonds for garnish
Instructions
- In a food processor, combine 1 1/4 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, and pulse until the dough comes together. Turn the dough out onto a lightly floured surface and knead gently to bring it together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment paper, and bake for an additional 5 minutes, or until the crust is golden brown. Let cool completely.
- In a bowl, cream together 1/2 cup of softened butter and 1/2 cup of sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond flour, 1 tablespoon of flour, almond extract, and 1/4 teaspoon of salt.
- Spread the frangipane filling into the cooled tart shell. Bake for 20-25 minutes, or until the filling is set and golden brown. Let cool completely.
- In a small saucepan, heat the apricot preserves over low heat until melted. Strain through a fine mesh sieve to remove any lumps. Brush the melted preserves over the top of the tart. Sprinkle with sliced almonds. Serve and enjoy!
The Frangipane Tart has a rich history dating back to the 16th century when it was created by the Italian nobleman Marquis Muzio Frangipani. The tart gained popularity in France and England during the Renaissance period and has since become a beloved dessert worldwide. The buttery pastry crust is filled with a luscious almond cream made from ground almonds, sugar, butter, and eggs, creating a decadent and nutty flavor. Renowned chefs like Julia Child and Gordon Ramsay have put their own spin on this classic dessert, adding variations such as fresh fruit or a hint of citrus. Today, the best versions of this tart can be found in patisseries across France, where it is often enjoyed with a dollop of crème fraîche or a scoop of vanilla ice cream. To make the perfect Frangipane Tart, it's crucial to achieve the right balance of almond flavor and a flaky, golden crust. Some alternative methods include using different types of nuts or incorporating spices like cinnamon or cardamom for a unique twist on this timeless treat.
70 min
8
320 calories
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