A few years ago, I went to baking class. We made all sorts of breads, cakes, tarts and biscuits.
I have always liked frangipane tart and was very happy to learn how to make it myself.
A few weeks ago I had visitors and made the tart for dessert. They liked it very much. Since it’s been a while since I last shared a baking recipe, I thought I’d let you know how I make the frangipane tart.
I hope you’ll try it and like it as much as we all did. Let me know.
Ingredients for the crust
- A package of shop bought puff pastry (rectangular)
Ingredients for the filling
- 70 g butter + a bit extra to grease the tin
- 55 g sugar
- 1 large egg
- 70 g ground almonds
- 1 tbsp + 0.5 tsp flour
- 0.5 tsp almond extract
- 70 g apricot jam
Ingredients for the glaze
- 1 egg yolk beaten up with a little water
- 1 tbsp apricot jam
- For the filling mix the butter, sugar, egg, ground almonds, flour and almond extract together and set aside.
- Preheat the oven to 200°C.
- Using a pastry brush, grease a 16 cm fluted tin with the extra butter.
- Cut a square piece off the puff pastry: put your tin on the pastry and make sure to have an extra 2 cm around the tin (= the height of the tin).
- Roll the pastry over the tin and take a piece of pastry from one of the corners to press the pastry against the side.
- Spoon the apricot jam for the filling in the tin and spread it towards the edges.
- Transfer the filling on the jam and spread it out too. Cut off the access pastry.
- Cut 1 cm stripes from the leftover puff pastry.
- Now for the lattice work: you can either do something special or keep it simple. I learned the simple version in baking school but recently found out that the special one is not difficult at all, thanks to a new baking idol of mine: Anna Olson. I’ll try and explain both methods.
- Simple version: place half of the strips loosely over the filling, keeping even distances between them. Put the remaining strips on in the same way, but in the other direction. Press the end of the strips in the pastry at the edge of the tin.
- “Difficult” version: put half of the pastry strips loosely on the filling, keeping even distances between them. Lift up alternate pieces towards the middle. Put on a strip in the opposite direction and fold back the strips. Now put up the pieces you didn’t before, put a new strip and fold the strips back. Continue to do so, also on the second half of the tart, until you have used up the strips. Press the end of the strips in the pastry at the edge of the tin.
- Carefully brush the egg mixture on the pastry bits only.
- Put the tart in the oven and bake for 15 minutes.
- Turn the oven down to 175°C and bake for another 15 minutes.
- Take the tart out of the oven.
- Warm 1 tbsp of apricot jam and brush it all over the tart.
- Let the tart cool in the tin for about 15 minutes before transferring it to a wire rack with a fish slice. Don’t leave it in too long or the bottom of the tart will get all soggy and you won’t get a nice crispy one like this:
- Let it cool completely before serving.
- This tart, like so many things, tastes better the day after you’ve made it. If you don’t have time to make it the day before, make the filling in a spare moment and put in in the fridge. That way all the ingredients absorb eachother’s flavours. An hour before you’re ready to bake the tart, take the filling out of the fridge and proceed as explained above.
- To make sure you don’t get a soggy bottom on your tart don’t use too much butter to grease the tin, just a light brushing. When preheating the oven, put a baking sheet on the rack. When the oven is hot, put in your tart on the baking sheet.