frangipane tart

This classic almond frangipane tart comes studded with zesty blackberries to add a pop of fruity flavour &amp; visual interest. True to tradition, this sweet pastry tart filled with baked almond cream is a simple, understated yet stunning dessert to serve.

Blackberry and Almond Frangipane Tart

200 g Plain (all purpose) flour

Icing sugar

150 g Kerrygold Butter (straight

Salt

Water

g Kerrygold Butter (room temperature)

100 g Caster sugar (white

Eggs (large, free-range)

100 g Ground almonds

tbsp Blackberry jam

g Blackberries

Blanched almonds

Put the flour into a medium-sized bowl and sieve in the icing sugar

Add the salt

Cube the butter, then add to the bowl

Toss all ingredients together briefly using your hands than use your fingertips to rub the butter into the other ingredients until the mix resembles fine breadcrumbs

Tip the egg yolk into the bowl along with 1 tbsp of ice-cold water

Use a blunt knife to chop and mix the dough until it comes together. Add a little more water only if absolutely necessary. The dough should easily come together to form a soft ball. Adding too much water will make the dough sticky and difficult to handle

Turn onto a lightly floured worktop and knead gently and briefly until it is smooth

Flatten the dough slightly, wrap in clingfilm and chill for 45 minutes before using

Make the Sweet Pastry

On a floured work surface, roll the pastry out to around 2mm thickness and use to line your tart tin. Ensure it reaches the corners of the tin well

Use a sharp knife to trim (or knock off) any pastry that overhangs the tin and use the off-cuts to patch up any tears in the pastry as required

Cover and chill in the fridge for at least 30 minutes - this helps the dough firm up again, and reduces the chances of the edges falling down or shrinking excessively during the bake

Meanwhile, preheat the oven to 180C/ 350F/ GM 4

When the pastry has chilled, remove the cover and prick the base all over with a fork

Next, cut a sheet of baking parchment large enough to cover the base and sides of the tin. Scrunch it up, then unroll it – this makes it easier to lay inside of the tin. Fit the parchment in the tin and fill with baking beans, spreading them out to ensure they cover the entire base, especially the corners, where the pastry is prone to rising

Transfer the tin to the oven and bake for 15 minutes, then remove the beans and parchment (careful – they will be hot) and bake for a further 5 minutes, then take out of the oven and set aside

Blind Bake the Pastry

In a medium bowl cream the softened butter with the sugar using electric beaters

Add the eggs, one at a time, beating well between each addition

Mix in the ground almonds

Make the Filling

Spoon the jam onto the base of the tart case and use a blunt knife to spread it out

Carefully spoon the frangipane batter over the top and again, spread it out carefully using a blunt knife. Aim to take the batter to the very edge of the tart, covering the jam entirely, so it is less likely to bubble through the frangipane as it bakes

Top the frangipane with fresh blackberries, chop the almonds in half and scater over the top too. There is no need to press them down, the batter will rise up as it bakes

Return the tart to the oven and cook for 18-23 minutes

Let cool in the tin, then transfer to a serving plate and dust with icing sugar if desired

Assemble and Bake

Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one

Peach & almond tart

plain flour

cold unsalted butter

tbsp caster sugar

caster sugar

butter

eggs

almond

peaches

peach preserve or apricot jam

fraîche

To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.

Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.

While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!

This apple frangipane tart is made with a simple, buttery shortcrust pastry, soft almond frangipane filling, juicy apples, and a generous dusting of powdered sugar. The thinly cut apples beautifully arranged on top of the almond cream filling make it an easy, yet impressive dessert everyone will love.

Apple Frangipane Tart

g all-purpose flour

sugar

¼ tsp kosher salt

milk

unsalted butter (room temp)

g sugar

egg (room temp)

egg yolk (room temp)

tsp vanilla extract

tsp almond extract

almond flour

honeycrisp apples (thinly sliced)

Powdered sugar (for dusting)

In a medium bowl combine the flour, powdered sugar, and salt.

Cut the cold butter  into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.

In a small bowl, whisk together the egg yolk and milk. Add to the dough, and use a rubber spatula to mix until cohesive dough forms.

Shape the dough into a disk, cover with plastic wrap, and chill for at least one hour or overnight.

On lightly floured parchment paper, roll the chilled dough out to ⅛” in thickness. Flip the dough over onto a 9” tart pan and coax it to fit up against the sides. Cut the excess dough off, then cover with plastic wrap, and chill for an additional hour.

Near the end of the chill time, preheat the oven to 375 degrees F.

Dock the chilled dough with the tines of a fork all over the bottom and sides. Line the dough with aluminum foil, then fill with pie weights, concentrating the weights on the edges to hold up the sides.

Place the tart pan on a baking sheet, then bake the shortcrust pastry for about 16-18 minutes or until the edges are lightly golden and the center no longer looks doughy. Set aside to cool completely.

Turn down the oven to 325 degrees F.

For the shortcrust pastry:

In a medium bowl, cream together the butter, sugar, and salt with an electric mixer for 2-3 minutes until light & fluffy.

Mix in the egg, egg yolk, and extracts until fully combined.

Then, add in the flours and mix until fully combined.

For the frangipane:

Spread the frangipane into the cooled shortcrust pastry, then arrange the apple slices on top.

Bake the tart for about 45-50 minutes until the frangipane has puffed up and no longer looks wet.

Allow the tart to cool completely in the pan for at least one hour.

Remove from the pan, then dust with powdered sugar, and serve.

For assembly:

This French Almond Frangipane Tart tastes like it came from a fancy little Parisian patisserie. No one has to know how easy and quickly it comes together!

Ridiculously Easy French Almond Frangipane Tart

Press-In

butter (I use salted butter)

vanilla extract

almond extract

salt

almonds

sugar (for garnish, if desired)

Prepare the dough and line the pan with the shortbread tart crust as instructed in this recipe (use the crust recipe for the sweet filling). Par-bake as directed for a filling that will be baked (vs a no-bake filling).

Set aside to cool for at least 10 minutes after removing from the oven (can be longer, if desired).

For the crust:

While the tart shell is cooling, make the frangipane filling.

Place the butter in a medium-size microwave-safe bowl and cover with plastic wrap or a damp paper towel. Cook on high power for 60-90 seconds or until the butter is melted.

Allow the melted butter to cool for 5 minutes then add the sugar and whisk until incorporated. The mixture will be a little grainy at this point.

Add the eggs, one at a time, whisking well after each addition. Add the vanilla and almond extracts and the salt. Stir to incorporate.

Lastly, add the almond flour and stir, until well mixed.

Transfer the mixture to the tart shell and spread it to an even layer. (The frangipane mixture should come almost to the top of the crust shell. If your tart pan is 9 inches you may have a tiny amount of extra filling, depending on the size of your pan, which can be discarded). Sprinkle the almonds evenly over the top.

Bake on a foil-lined sheet pan for 20-25 minutes or until the tart is a pretty golden brown. Then cover lightly with foil and bake for another 10-20 minutes for a total of 35-40 minutes. The frangipane should no longer be wobbly in the center when given a gentle shake.

For the frangipane filling:

Allow the tart to cool completely before serving. Sprinkle with powdered sugar, if desired.

Serve with a dollop of whipped cream and a drizzle of Raspberry Coulis or with fresh fruit, like raspberries, strawberries, blueberries or sliced peaches.

The tart can be stored at room temperature for up to a day. Refrigerate or freeze for longer storage.

For serving and storing:

The perfect tart made with fragrant Frangipane filling, tart raspberries and crisp pastry.

Raspberry Frangipane Tart

flour

g icing sugar

g butter

water

g butter (room temperature)

150 g caster sugar

ml almond essence

eggs egg

150 g ground almonds

raspberries

raspberry preserves/jam

To make the pastry, combine the flour, icing sugar and butter in a food processor and pulse until the mixture resembles chunky breadcrumbs.

Add the egg yolk and with the motor running, add the ice water, spoon by spoon until the pastry comes together and forms a ball.

Remove from the processor and wrap in clingfilm. Place in the fridge and allow to chill for 30 minutes.

Pre-heat the oven to 180°c.

When the pastry has chilled, roll out to fit your tart dish and line the bottom and sides.

To make the frangipane filling, cream together the butter and sugar until light and fluffy.

Add the essence, eggs and egg yolk and mix until combined.

Fold in the ground almonds and flour and set aside.

Spread the raspberry preserves over the pastry (to cover the bottom surface) and dollop on the Frangipane mixture.

Spread and smooth the creamy filling and dot the surface with the fresh raspberries.

Place the tart in the oven and allow to bake for 30 minutes.

When the tart is baked, remove from the oven and allow to come to room temperature before serving.

Lovely dessert thank you..have made it twice now for friends &amp; family &amp; received rave reviews! Everyone loves it &amp; I have to convince them that it’s not a store bought dessert!! So so good with a sprinkle of icing sugar &amp; some double cream..yum!!

Superb - on first making, it went down a treat. I usually like to try a dessert out before serving to guests but took a chance on this one! Great balance of almond &amp; raspberry, beautifully crisp buttery pastry. Served simply with single cream &amp; my husband of 31 years said ‘although you’ve made many great puddings, this was the best dessert you’ve made - apart from the lemon tart you made me’ (this was the first romantic meal I had ever made him when we were getting to know each other, so obviously starry eyed that night!). A real winner! As an aside, I found it took 45 mins to bake to perfection.

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