Almond Frangipane Tart
This is a classic pastry-case tart that leans on the interplay between the snap of the dough and the soft, almond-scented interior. It holds its shape well and benefits from resting before service.
Temperature is your only constraint
Keep your butter cold when making the dough and ensure the frangipane is at room temperature before spreading it into the tart shell.
- 9-inch fluted tart pan with a removable bottom
- Food processor
- Rolling pin
- Parchment paper
- Pie weights or dried beans
What goes in.
- 1 1/4 cupsall-purpose flour
- 1/2 cupcold unsalted butter, cubed
- 1/4 cupgranulated sugar
- 1large egg yolk
- 1 cupalmond flour
- 1/2 cupunsalted butter, softened
- 1/2 cupgranulated sugar
- 1large egg
- 1 tspvanilla extract
Securing the foundation
Lining the dough with parchment and filling it entirely with weights prevents the sides from slumping. Bake until the bottom is no longer raw and pale, but matte and dry to the touch.
The method.
Prepare the dough
Pulse flour, butter, and sugar in a processor until it looks like coarse sand. Add the yolk and a tablespoon of ice water; pulse until it just begins to clump together.
Chill and roll
Form the dough into a disc, wrap, and chill for 30 minutes. Roll it out to 1/8-inch thickness, press into the tart pan, trim the edges, and freeze for 15 minutes.
Blind bake
Line the chilled crust with parchment and fill with weights. Bake at 375°F for 20 minutes. Remove weights and parchment, then bake for another 10 minutes until the base is golden.
Make the frangipane
Cream the softened butter and sugar together until light. Beat in the egg, then fold in the almond flour and vanilla until smooth.
Final bake
Spread the frangipane evenly into the cooled crust. Bake at 350°F for 25–30 minutes until the filling is puffed, firm, and golden-brown.
Other turns to take.
Pear Almond Tart
Press halved, peeled, and poached pear slices into the raw frangipane before sliding the tart into the oven.
Citrus Infusion
Add a teaspoon of freshly grated orange zest to the frangipane mixture for a sharper scent.
When it doesn't go to plan.
Don't skip the step of chilling the dough after pressing it into the pan; it prevents the pastry from shrinking down the sides of the pan during the bake.
If the crust edges brown too quickly, shield them with a ring of foil halfway through the final bake.
Let the tart cool completely in the pan before removing the rim to avoid cracking the crust.
The ones that keep coming up.
How do I know the center is done?
The frangipane should be firm to the touch; if you press the center lightly, it should spring back rather than leaving an indentation.
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