Friday, June 8, 2018

Frangipane Tart – Have Your Cake and Eat Pie Too

Not only is this simple frangipane tart a perfect way to enjoy fresh summer fruit, but it’s also great for those times when you can’t decide whether you want cake or pie. This sort of seems like both to me, and unlike many fancy looking pastries, this one is not at all complicated to make.

Even made free form, with pieced together leftover puff pastry, this was a fairly simple operation. As I mentioned, most people use pie dough for this, and if you do, simply follow the exact same procedure for the pre-baking. Once whatever crust you’re using is baked about halfway, and cooled, it’s ready to fill, top with fruit and bake.

Another great reason to make this is that there’s a good chance one of your guests will ask you which bakery this came from, which will give you the opportunity to say, “Bakery? No, I made this.” But say it really casually, like it was no big thing. This travels well, so don’t be afraid to fish for compliments with this at the next picnic. Either way, I really do hope you give this a try soon. Enjoy!


Ingredients for Fresh Fruit Frangipane Tart:

For the filling:
1 1/2 tablespoons soft butter
1/3 cup plus 1 tablespoon white sugar
1 large egg
3/4 cup almond flour, or very finely-ground blanched almonds
1/4 teaspoon fine salt
1/8 teaspoon vanilla extract
1/4 teaspoon almond extract

For the tart:
enough puff pasty or pie dough for a 9 or 10 inch shallow tart pan
enough fresh fruit to do the job

For the glaze:
3 tablespoons apricot jam 
2 teaspoons water
Bring to a boil in small pan or microwave. Let cool to just warm before brushing on.

- Pre-bake pastry shell at 400 F. for 15 minutes or until it starts to get golden-brown.
- Fill, top, and bake at 375 F. for 30-40 minutes, or until browned and the almond filling is set.
.

15 comments:

Die Groblers said...

Chef John, I thought you're going to cover the glaze in more detail here?

Steven Nichol said...

That’s not a spatula, chef, it’s a palette knife.
��

Queen Brooksie said...

It is shown in the post, literally above your comment.
For the glaze:
3 tablespoons apricot jam
2 teaspoons water
Bring to a boil in small pan or microwave. Let cool to just warm before brushing on.

Devereaux Harrison said...

This looks super good cant wait to make it. I have been a fan of yours for a long time. And i was recently watching one of my favorite tv shows Grimm and in the episode i watched there was a refrence to fruit cake. So i was thinking i would love to see Chef John's take on fruit cake. Please i would love to see how you would make it.

Devereaux Harrison said...

This looks super good cant wait to make it. I have been a fan of yours for a long time. And i was recently watching one of my favorite tv shows Grimm and in the episode i watched there was a refrence to fruit cake. So i was thinking i would love to see Chef John's take on fruit cake. Please i would love to see how you would make it.

lvmark said...

Love your blog Chef, but FYI frangipane is a mixture of almond cream AND pastry cream.

Grace Baptist - Waukee said...

Chef John, I tried using the pie crust, as you mentioned, but mine did not rise like yours. Puff pastry must work much better.

ruben vasquez arredondo said...

thanks chef john! i have been a follower since like 4 years ago, please never stop doing videos!
question: can i replace almond flour with a non nuts flour? or with oatmeal?
cheers from Chile!

Carole Dufort said...

I am french speaking so I didn't get the name of that fruit, or whatever fruit you suggested. Could you please tell me, I'm planning to make two of these this weekend. thank you so much!

Katie Ferguson said...

Ohhh! Looks delicious! I might try blueberries or cherries. Made the clafoutis too - so amazing. Thanks for all of your wonderful recipes Chef John!

Katie Ferguson said...

Looks delicious! Might try blueberries or cherries - clfoutis was amazing as well. Thanks for all of the wonderful recipes Chef John!!

Angela said...

Can't wait to try this and, Chef John, I love your sense of humor!

SherylReno said...

Made this June 9th for Sunday brunch June 10th we loved it so much I'm making it again today for tomorrow's brunch.

Unknown said...

I made it!! Haven't tasted it yet...but it came out looking ok!

Huan said...

I follow your recipe and all my family member declare I should open a bake shop! It was so simple and quick. I used a toaster oven even, to save electricity! Thank you for sharing this simple yet elegant dessert. I call this "fancy pant" (sound alike Frangipane :)