Frangipane Tart Recipe

French · Dessert · 75 min total

A classic French tart filled with almond cream (frangipane) and baked until golden. Perfect for showcasing seasonal fruits like pears or berries.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 2 tablespoons ice water
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup almond flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 ripe pears, sliced (or 1 cup berries)

Instructions

1. Make the crust: In a food processor, pulse flour and sugar. Add cold butter and pulse until coarse crumbs form. Add egg yolk and ice water; pulse until dough holds together. Press into a 9-inch tart pan with removable bottom. Chill 30 minutes.
2. Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, bake 5 more minutes. Cool.
3. Make the frangipane: Beat softened butter and sugar until light. Add almond flour, then eggs one at a time. Mix in vanilla, almond extract, flour, and salt until smooth.
4. Spread frangipane into cooled crust. Arrange sliced pears or berries on top.
5. Bake 35-40 minutes until frangipane is puffed and golden, and a knife inserted near center comes out clean. Cool completely on a wire rack.
6. Serve at room temperature, dusted with powdered sugar if desired.

Tips

• For a gluten-free version, use gluten-free flour blend for crust and omit the 2 tbsp flour in frangipane.
• Store leftover tart covered in refrigerator for up to 3 days; bring to room temperature before serving.
• Try with raspberries, apricots, or plums instead of pears.

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