Classic Frangipane Tart: My Seasonal Fruit Sensation
Bake a stunning Frangipane Tart! This easy recipe with almond cream filling & seasonal fruit is like a posh Bakewell. Perfect for afternoon tea. Get the recipe!
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Cooking tools:
- Tart pan
- Rolling pin
- Mixing bowl
- Stand mixer
- Hand mixer
- Measuring cup
- Measuring spoon
- Kitchen scale
- Fork
- Oven
- Chef's knife
- Cutting board
- Refrigerator
- Freezer
- Spatula
- Pastry brush
- Saucepan
Ingredients
- 1 1/4 cups (160g) all-purpose flour, plus more for dusting
- 1/2 cup (1 stick, 113g) unsalted butter, cold and cubed
- 1/4 cup (50g) granulated sugar
- Pinch of salt
- 1 large egg yolk
- 2-3 tablespoons (30-45ml) ice water
- 1/2 cup (1 stick, 113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 cup (100g) almond flour (almond meal)
- 2 tablespoons (15g) all-purpose flour
- About 1 1/2 cups of seasonal fruit (e.g., sliced strawberries, raspberries, blueberries, sliced plums, thinly sliced apples, sliced pears)
- 2 tablespoons apricot jam, warmed and strained
- 1 tablespoon water
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