Frangipane is one of those words you may have never heard before but almost definitely have tasted. It’s a common filling mixed in with fruits in many pastries and tarts. The main ingredient is ground almonds, or almond flour. This filling has a subtly sweet taste that is perfect for combining with other sweeter flavors.
I chose to top this tart with fresh whipped cream, followed by blueberries and sliced almonds. The toppings are completely optional and any fruit or nut is a good choice. The whipped cream is great because it adds sweetness and also a lighter texture than the frangipane below. Also, whipped cream is so easy and quick to make that it really is the perfect topping. This tart recipe can also be split up into mini tarts. Check out this recipe we posted last year for a flavor variation.
Working with Tart Crust Dough
The beauty of this tart crust recipe is that it doesn’t need to be rolled out with a rolling pin like most pie and tart crusts. After chilling the dough for 20 minutes or so, press it into the pan by hand. It’s important to make sure you press it well into all of the edges. If you want a visual demonstration on this process and how it should look, check out this video around the 6:20 minute mark.
If you’ve never heard the term “blind bake” before, its a simple concept. Before you fill your tart (or pie) and bake for an extended time, you bake just the crust for a few minutes. This will help prevent your crust from getting soggy later on. The one thing to remember is to line the crust with parchment paper and fill with “pie weights” (uncooked beans or rice work great!). This is important because without the weights the crust will puff up.
This dough has a bit of sugar added in with the flour because the recipe is for a sweet tart. However, if you wanted to use the dough for a savory dish just omit the sugar! The result is still a perfect, flaky crust just without the sweetness.
- Almond Cream (Frangipane)
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 2 eggs
- 3/4 cup almond flour
- 2 Tbsp all-purpose flour
- 1 Tbsp vanilla extract
- 1 tsp almond extract
- Tart Crust
- 1 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/8 tsp fine sea salt
- 1 cup butter (room temperature)
- 3 Tbsp ice water
- Whipped Cream (optional)
- 1 cup heavy whipping cream
- 1 Tbsp granulated sugar
- Add all ingredients for crust except the ice water into the bowl of a food processor (If you don't have one, use a regular bowl and mixer).
- Pulse in food processor until dough begins to resemble coarse crumbs.
- Add 1 Tbsp of ice water at a time and pulse until dough sticks together.
- Turn dough out onto floured piece of plastic wrap. Press with hands into a disk roughly 8-9 inches in diameter. Cover with additional plastic wrap and chill disk for 20 minutes.
- While dough is chilling, mix all ingredients for almond cream together in the bowl of your mixer on high speed until fluffy (about 5 minutes).
- Remove dough disk from refrigerator and place into tart plate. Using fingers, spread the dough out to fill the whole pan and up the sides.
- Line dough with parchment paper and fill with pie weights (uncooked beans or rice). Bake at 375 for 5-10 minutes until light golden. Cool tart shell completely in pan.
- Once completely cooled, fill tart shell with almond cream and bake at 375 for 25-40 minutes until just golden brown and set in center.
- Cool completely in pan, then remove from pan to decorate with desired toppings.
- To make the whipped cream, pour heavy whipping cream and sugar into stand mixer with whisk attachment and whip for 5 minutes on high speed until medium peaks form. Spread onto tart, or use while serving.
Frangipane recipe from Let the Baking Begin