I have been trying my hands at frangipane ever since I purchased a bag of almond meal from my local market this week.
When I was younger, I had this idea that a frangipane tart is hard work and that only experienced pastry chefs could pull them off. How silly I was. I was elated to discover how easy this tart was to reproduce.
What is frangipane? Frangipane is a creamy custard filling made with almonds. It is used to fill various pastries, tarts, and other baked goods. Frangipane is typically made by combining ground almonds with butter, sugar, and eggs.
This magical tart has a nutty, buttery crust made with almonds, butter, and sugar. Filled with a luxurious almond cream filling that’s deeply flavored by almonds, butter, sugar, and egg. Lastly, a perfectly ripe and juicy nectarine slices crown its top.
This gorgeous dessert is amazingly simple and can be made with the use of a food processor to make the crust. The frangipane filling is a snap and comes together quickly using a stand mixer. The nectarine placement is easy also! Just overlap the nectarine slices going across the tart. After it’s baked, finish with a quick brush of warmed jelly and a sprinkle of sliced almonds. Friends and family will be asking, “What’s the name of the French Patisserie you bought this from?”
Meet ya in the kitchen!
For the Pastry Crust:
1 cup flour
1/2 cup almond meal
9 tablespoons butter, chilled
1 large egg
4 just ripe nectarines, quartered, stoned cut into wedges
1 cup almond flour
1/2 cup butter, room temperature
1/2 cup sugar
1 teaspoon almond extract
1 teaspoon vanilla
2 tablespoons flour
1/4 teaspoon salt
3 tablespoons apricot jam + 1 teaspoon water
To Make the Pastry:
Place the flour, almond meal, sugar, and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and process until dough just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest. In the meantime make the frangipane.
For the Frangipane:
Using the stand mixer or a handheld mixer and a medium-sized bowl, cream together the butter and sugar on medium speed for 1-2 minutes, stand mixer for 3 to 4 minutes, until light. Add almond meal, beat on medium speed for 1 minute, or until thoroughly incorporated, beat in eggs, one at a time, until blended. Add the flour, salt, vanilla and almond extract and beat until combined. Store in refrigerator until ready.
Putting it Together:
Preheat oven to 350 degrees. Lightly grease a 9-inch tart pan.
Remove the pastry from the fridge, allow to soften for 5 to 10 minutes, until it’s pliable. Roll out the pastry dough between plastic wrap, fitting a 12-inch round tart pan with a removable bottom. Transfer pastry dough to tart pan and cut dough even with the edge of tart pan using the rolling pin or a knife. Cover with plastic wrap and refrigerate for 30 minutes to relax the dough.
Spread the frangipane mixture over the chilled pastry dough and top with nectarine slices to your liking. Optional: Return to refrigerator for 10 minutes to firm up before baking.
Place the tart in the oven and allow to bake for 40-45 minutes until crust is golden brown and the filling in the center doesn’t jiggle.
Remove from the oven and allow to cool to room temperature.
Warm apricot jam and water in the microwave on medium heat. Brush with warm jam over the nectarines. Sprinkle with sliced almonds over the top. Cut tart into wedges and serve.
Thanks for stopping by.
Bake some LOVE!