The Ultimate Frangipani Tart Recipe Revealed

Introduction

The Frangipani Tart is a culinary delight that embodies the essence of luxury with its exquisite flavors and elegant presentation. Originating from the French dessert tradition, this tart combines a crisp, buttery pastry with a filling that captures the fragrant, almondine taste of frangipani cream. Here’s how you can prepare this delectable dessert at home, bringing a taste of Paris to your kitchen.

Ingredients

Before we dive into the baking process, gather these essential ingredients:

• For the Pastry:
  • 1 ¹⁄₂ cups of all-purpose flour
  • ¹⁄₄ cup of powdered sugar
  • ¹⁄₂ teaspoon of salt
  • ¹⁄₂ cup of unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1-2 tablespoons of ice water
• For the Frangipani Filling:
  • 1 cup of almond flour
  • ¹⁄₂ cup of granulated sugar
  • 2 tablespoons of all-purpose flour
  • ¹⁄₂ cup of unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon of almond extract
  • Fresh fruit for topping (optional)

Preparing the Tart Shell

1. Prepare the Pastry: In a food processor, combine the flour, powdered sugar, and salt. Pulse to mix. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and then drizzle in ice water, one tablespoon at a time, until the dough comes together.
2. Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough relax and reduces shrinkage when baking.
3. Roll and Form: On a lightly floured surface, roll out the chilled dough to about ¹⁄₈-inch thick. Gently fit it into a 9-inch tart pan with a removable bottom, pressing it into the corners and sides. Trim any excess dough and prick the bottom with a fork.
4. Blind Bake: Line the dough with parchment paper or foil and fill with pie weights or dried beans. Bake at 375°F (190°C) for about 15 minutes, remove the weights, and bake for another 5-10 minutes or until the shell is lightly golden.

🌟 Note: Pre-baking or blind baking ensures the crust remains crisp when filled with the moist frangipani cream.

Creating the Frangipani Filling

1. Mix Ingredients: In a bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the almond extract. Sift in the almond flour and all-purpose flour, mixing until well combined.
2. Fill the Shell: Pour the frangipani mixture into the cooled tart shell, smoothing the top with a spatula.
3. Bake the Tart: Reduce the oven temperature to 350°F (175°C) and bake for about 25-30 minutes, or until the filling is set and golden. If you choose to top with fresh fruit, you might add it halfway through the baking time to prevent burning.

Final Presentation

Allow the tart to cool completely in the pan before attempting to remove it. This ensures the filling sets properly, preventing it from crumbling when you cut into it. Dust with powdered sugar if desired, and consider adding:

• Arrange slices of fresh fruit like strawberries, kiwis, or even slices of poached pears for visual appeal and an extra burst of flavor.
• For a more decadent touch, drizzle with a glaze made from apricot jam and water, heated until syrupy.

Wrapping Up

Creating a Frangipani Tart isn’t just about baking; it’s an art form that marries taste and aesthetics. From selecting quality ingredients to perfecting the balance of textures and flavors, this dessert is a testament to the beauty of French patisserie. By following these steps, you’ve not only made a dessert but created an experience that reflects sophistication, culinary tradition, and the joy of sharing something truly special.

Can I use a different type of flour for the tart crust?

+

Yes, while all-purpose flour is traditional, you can experiment with almond flour or gluten-free flour blends for a different texture and flavor, though the result might slightly vary from the classic.

What fruits work well with Frangipani Tart?

+

Fruits that complement the almond flavor are ideal. Think of stone fruits like peaches, cherries, apricots, or even poached pears and figs. Berries also offer a lovely contrast in both taste and color.

How long can I store the Frangipani Tart?

+

The tart keeps well in the refrigerator for up to 3 days. Ensure it’s stored in an airtight container to preserve its freshness. For longer storage, consider freezing the tart before adding any fresh fruit toppings.