Frangipane Tart Recipe

Frangipane Tart Recipes

Ingredients :


200g unsalted butter or block margarine

300g plain flour

25g caster sugar

1 egg yolk, size 3

grated rind 1/2 lemon


340g jar raspberry jam

100g butter or margarine

120g caster sugar

2 eggs, size 3

50g ground almonds

grated rind and juice of 1 lemon

100g self raising flour, sifted

50g flaked almonds

Method :

Preheat the oven to Gas 6, 400F, 15 minutes before baking. Sift flour into a large mixing bowl. Cut the fat into cubes and add to the flour with the sugar, egg yolk and lemon rind.

Then using your hands mix together, adding 2-3 tbsp of cold water to form a smooth but not sticky dough. Knead on a lightly floured surface until smooth and free from cracks. Wrap in clear wrap and chill in the fridge for 20 minutes before rolling out and lining a 25.5cm fluted flan tin.

Spoon the jam into the center then spread evenly over the base. Chill while preparing rest of the filling. Cream butter or margarine with 100g of the sugar until light and fluffy. Beat the eggs then gradually beat into the mixture with the ground almonds. Fold in the lemon rind and juice, and sifted flour. Add 2-3 tbsp of cooled boiled water to give a soft dropping consistency. Place in center of lined pastry case over the jam and spread evenly, ensuring that the jam is completely covered. Sprinkle top of the tart with the flaked almonds.

Bake on the center shelf in the preheated oven for 15 minutes. Reduce oven temperature to Gas 4, 350F, and continue to cook for further 20-30 minutes or until the filling is cooked and golden brown.

The filling should spring back when touched lightly with a clean finger. Remove from oven, sprinkle with remaining caster sugar and leave until cool. Remove from flan tin and place on serving plate.

You can vary the flavor by replacing the raspberry jam with another jam or lemon curd. Alter the texture as well as the flavor by using apricots. Drain a 397g can of apricots, place over pastry case. Replace the lemon rind and juice in the sponge with 1 tsp almond essence. Spread filling over and sprinkle with almonds, and bake. Or try a different topping - omit almonds on top and bake. Allow to cool then cover top with 175g prepared glace icing. Leave to set before cutting.

Melt in the mouth pastry topped with a light lemon flavored sponge and sprinkled with flaked almonds. This Frangipane Tart is so simple to make ! Serve it hot with custard for pud, or cold for tea time.

Cut into 12 slices

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