This week’s lesson is on frangipane tart or almond tart. The dough was a first for me and it is interesting to learn something new every week. It is stretchy rather than the usual flaky and crumbly ones that I am familiar with. The almond filling is very nutty and not sweet at all. I like it for it’s nutty fragrance and subtle sweetness. Here’s the recipe.

(makes a 8-inch tart)


For the crust

  • 200g plain flour
  • 100g cold butter cut into cubes
  • 20g caster sugar
  • 5ml cold water (may use more or less)
  • 1 egg
  • 1 tsp vanilla extract
  • a pinch of salt

For the frangipane fiiling or almond cream

  • 80g butter at room temperature
  • 60g icing sugar
  • 60g ground almond
  • 10g plain flour
  • 1 egg
  • 1 tsp vanilla extract

For assembly

  • canned fruits of choice
  • jam for coating (I would use quince jam)

This is the non glazed version


For the crust

  1. Mix flour, cubed cold butter, salt and sugar with a mixed fitted with a paddle whisk on medium speed until the texture resembles that of sand. If you are mixed by hand, rub the butter into the flour, salt and sugar using your finger tips until the texture resembles that of sand. Work quickly because the heat of your hands can melt the butter.
  2. Adds the eggs and mix on medium speed till combined.
  3. Add cold water 2 tablespoons at a time until the dough is smooth and stretchy to the touch. Do not overwork the dough.
  4. Turn the dough out on cling foil, flatten to a disc and allow to relax in chiller for at least 30 minutes or freeze for use later.

For the frangipane filling

  1. Cream butter and sugar till pale and fluffy.
  2. Add the egg and vanilla extract and cream till totally combined.
  3. Fold in ground almond and flour until well combined, but do not over mix.
  4. Transfer the mixture into a piping bag and set aside.

To assemble

  1. Preheat the oven at 170 degrees C.
  2. Take the dough out from the fridge and leave to soften for about 20 minutes. If the dough is frozen, leave the dough to thaw in non freezer part of fridge overnight before leaving to soften at room temperature for 20 minutes the next day when you are ready to bake.
  3. Roll the dough out between 2 pieces of baking paper until the desired thickness.
  4. Line prepared tart case with the rolled out dough, leaving the ‘overhang’ more than the exact diameter of the tart tin to factor in slight shrinkage during the baking process.
  5. Pipe the frangipane filling in a spiral manner into the lined tart tin evenly, starting from the centre.
  6. Press in canned fruits of choice, I used canned apricots.
  7. Bake in preheated oven of 170 degrees C for about 45 minutes till brown.
  8. Leave to cool completely before unmoulding.
  9. Heat quince jam over low heat and glaze over the frangipane tart for a lovely shine.

You can play with decorations when you press in the fruits. If I had enough time, I would slice the fruits and fan them out. It would look even more appetising and inviting.