Classic (And Easy) Almond Frangipane Tart

Frangipane Tart is a delicate and delicious dessert, ideal to serve as a dessert at the end of a meal or for an afternoon tea with friends. It is a crumbly shortcrust pastry shell that, when cut, reveals a heart of frangipane cream, a cream similar to the classic pastry cream, but from which it differs for the use of almond flour that makes it more full-bodied and with a rustic consistency.

Between the shortcrust pastry and the frangipane cream we added a thin layer of apricot jam, which goes perfectly with the almond-based filling. Decorated with other flaked almonds and then baked in the oven, the frangipane cake is a classic pastry, much loved by adults and children alike. Perfect for special and important occasions, nothing prevents you from enjoying it for breakfast or as a genuine snack, accompanied by a spicy infusion.

What is Frangipane Tart?

Frangipane, the creamy almond filling used in tarts and pastries, has a history rooted in European culinary traditions. Its name is believed to come from Muzio Frangipani, a 16th-century Italian nobleman who created an almond-scented perfume, which later inspired the almond-flavored filling. The recipe gained prominence in France, becoming a staple of pâtisserie, where it is used in iconic desserts such as the Galette des Rois (King's Cake) and various fruit tarts. The French popularized frangipane for its rich yet versatile flavor, often pairing it with pears, apples, or berries. Over time, this almond cream became a symbol of elegant baking, celebrated across Europe and beyond. Today, frangipane remains a favorite in both traditional and modern desserts, cherished for its smooth texture and nutty, buttery flavor.

Pro Tips for The Best Classic Frangipane Tart

• Opt for finely ground almond flour or freshly ground almonds to achieve a smooth, rich filling with an authentic almond flavor.
• Partially bake the tart shell with pie weights or beans before adding the frangipane filling. This step avoids a soggy bottom and keeps the crust sturdy.
• Cream the butter and sugar until fluffy, then gently incorporate the eggs, almond flour, and flavorings. Overmixing can make the filling too dense.
• Smooth the frangipane layer with a spatula to create an even surface, ensuring it bakes uniformly.
• Use a moderate oven temperature to ensure the frangipane sets without over-browning. Cover the edges of the tart with foil if the crust begins to darken too quickly.
• Allow the tart to cool completely before slicing. This helps the filling firm up and makes for cleaner slices.

Is Frangipane Italian or French?

A bit of both, actually. Its name likely originated from Muzio Frangipani, an Italian nobleman from the 16th century, but it gained widespread fame in France, where it became a staple of classic pâtisserie. While Italians also use almond-based fillings in desserts, frangipane as we know it today is most commonly associated with French baking, particularly in tarts and the Galette des Rois.

Marzipan Vs. Frangipane: The Difference

Frangipane is a soft, creamy almond filling made with almond flour, butter, sugar, and eggs, typically used in tarts and pastries as a baked filling. Marzipan, on the other hand, is a dense, pliable mixture of almond paste, sugar, and sometimes egg whites, used for molding decorations, covering cakes, or making candies. Frangipane is baked into desserts, while marzipan is often used as a decorative or edible element.

What Does Frangipane Tart Taste Like?

A frangipane tart has a rich, buttery flavor with a nutty sweetness from the almonds. The frangipane filling is soft and creamy, offering a delicate balance of sweetness and subtle almond flavor. When paired with a crisp tart crust and toppings like fresh fruit or jam, it delivers a harmonious blend of textures and a warm, comforting taste that's both indulgent and refined.

Is This Recipe the Same as Bakewell Tart?

A frangipane tart is similar to a Bakewell tart, but they are not exactly the same. Both feature an almond-based filling, but a Bakewell tart traditionally includes a layer of jam beneath the frangipane and is topped with flaked almonds or icing. Also, the Bakewell tart has distinct British origins!

Can I Use Almond Paste Instead of Almond Flour?

Yes, you can use almond paste instead of almond flour in frangipane cream, but it will alter the texture and sweetness. Almond paste is denser and sweeter than almond flour, so you may need to adjust the sugar in the recipe to avoid making the frangipane overly sweet. To substitute, break the almond paste into small pieces and cream it thoroughly with the butter and sugar to ensure a smooth, even consistency in the filling.

Can I Omit the Apricot Jam?

Of course you can! If you like, however, you can replace the apricot jam with another jam of your choice, such as peaches, cherries, but also with a lemon or orange marmalade, if you like fresher and more citrusy flavors.

Moreover, you can add a few drops of almond flavoring to the cream or add pieces of apple, pear, red fruits or chocolate chips to the filling.

Can Frangipane Tart Be Frozen?

Sure thing! It can be frozen, both before and after baking, for 2-3 months.

How to Store Classic Frangipane Tart

Frangipane cake can be stored at room temperature for 2-3 days.

How to Make Classic Frangipane Tart

Prepare the shortcrust pastry: sift the flour and arrange it in a fountain shape on a work surface; add the cold diced butter, sugar, grated lemon zest and salt to the center.

Start kneading with your fingertips until you get a crumbly mixture.

With the crumbs obtained, recreate the fountain, add the eggs in the center and work the mixture very quickly.

Form a ball, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.

Meanwhile, prepare the cream: add the granulated sugar to the soft butter.

Beat them with an electric whisk until you obtain a light mixture, then also incorporate the eggs.

At this point, always whisking, add the two flours.

Take the pastry out of the fridge, roll it out with a rolling pin to a thickness of about half a cm, then line a 22cm diameter baking tin and trim the edges.

Prick the base with a fork.

Spread a thin layer of apricot jam on the base of the tart and then add the frangipane cream, leveling it well.

Decorate the surface with flaked almonds. Bake the frangipane tart at 340°F/170°C for about 45 minutes. Remove from the oven and let cool completely before serving.

Enjoy!