📝 About This Recipe
This elegant French masterpiece features a crisp, buttery Pâte Sucrée shell filled with a velvety, aromatic almond cream known as frangipane. Originating from the sophisticated patisseries of Paris, this tart strikes a perfect balance between the crunch of shortcrust pastry and the soft, nutty heart of the filling. It is a timeless dessert that exudes rustic charm while offering a deeply satisfying, toasted almond flavor profile.
🥗 Ingredients
Sweet Shortcrust Pastry (Pâte Sucrée)
- 250 grams All-purpose flour (sifted)
- 150 grams Unsalted butter (cold and cubed)
- 90 grams Confectioners' sugar
- 1 large Egg yolk (room temperature)
- 1/4 teaspoon Salt
- 1-2 tablespoons Cold water (only if needed)
Almond Frangipane Filling
- 125 grams Unsalted butter (softened to room temperature)
- 125 grams Granulated sugar
- 125 grams Almond flour (super-fine blanched)
- 2 large Eggs (at room temperature)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1/2 teaspoon Almond extract (for an extra floral note)
- 25 grams All-purpose flour (to stabilize the cream)
Topping and Glaze
- 1/4 cup Flaked almonds (for crunch)
- 3 tablespoons Apricot jam (strained for a smooth finish)
- 1 teaspoon Water (to thin the jam)
👨🍳 Instructions
-
1
In a food processor, pulse the flour, confectioners' sugar, and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs.
-
2
Add the egg yolk and pulse again. If the dough doesn't come together, add cold water one teaspoon at a time until a ball forms. Wrap the dough in plastic wrap, flatten into a disk, and chill in the refrigerator for at least 1 hour.
-
3
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Carefully drape it over a 9-inch tart pan with a removable bottom, pressing it into the edges.
-
4
Trim the excess pastry from the top, prick the base with a fork, and freeze the shell for 15 minutes to prevent shrinking during baking.
-
5
Preheat your oven to 375°F (190°C). Line the pastry with parchment paper, fill with pie weights or dried beans, and blind bake for 12-15 minutes. Remove weights and bake for 5 more minutes until the base is dry. Let cool slightly.
-
6
Reduce oven temperature to 350°F (175°C). In a medium bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer.
-
7
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
-
8
Fold in the almond flour and the 25g of all-purpose flour until just combined. Be careful not to overmix, as you want to keep the filling airy.
-
9
Spread the frangipane filling evenly into the pre-baked tart shell using an offset spatula.
-
10
Sprinkle the flaked almonds over the top of the filling in an even layer.
-
11
Bake for 30-35 minutes, or until the frangipane has risen, feels firm to the touch, and is a deep golden brown.
-
12
While the tart cools, heat the apricot jam and water in a small saucepan until bubbling. Strain through a fine-mesh sieve.
-
13
Brush the warm apricot glaze over the top of the tart for a professional, glossy finish. Allow the tart to cool completely before removing from the tin.
💡 Chef's Tips
Always use cold butter for the pastry to ensure a flaky, short texture. Avoid overworking the dough; stop as soon as it clumps together to prevent a tough crust. Ensure your almond cream ingredients are at room temperature to prevent the butter from curdling when the eggs are added. If the crust edges brown too quickly, cover them loosely with foil while the center finishes baking. For a deeper flavor, toast the almond flour in a dry pan for 2-3 minutes before using.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of unsweetened Crème Fraîche to balance the sweetness. Pair with a glass of chilled Sauternes or a late-harvest Riesling. Top with fresh raspberries or sliced poached pears before baking for a fruity variation. Accompany with a strong espresso or a delicate Earl Grey tea. A dusting of powdered sugar just before serving adds a lovely, snowy touch.