I have to confess that I’m not much of dessert cook, let alone a pastry maker (they’re all magicians as far as I know) so imagine my happiness when I took this Strawberry Frangipane Tart out of the oven! Frangipane is a fancy word for the creamy filling in the tart, normally made of butter, sugar, eggs, and almond flour. It all sounds incredibly difficult to the uninitiated, but in reality it’s very quick and simple. I dare you to make it just to get to throw around the term frangipane at your next party.
I took a shortcut and baked the tart in a pre-made puff pastry shell instead of using a shortcrust dough. Not ideal for purists, but I had one package of puff pastry in the freezer and using it worked out better than I assumed it would. Crunchy, well cooked and I didn’t even bother with blind baking it beforehand.
To make the filling, you cream butter and sugar together until pale and fluffy, then gradually beat in the eggs and mix in the almond flour. This is poured into the shell and filled with fruit – any fruit you like! I had fresh strawberries, the first beautiful ones of the season shipped to our stores from California. When I make this next time I’d love to fill it to the brim with sliced figs or blueberries.
You can see that the shell is nice and crispy. I’m writing this post a few days after making this and I’m just salivating right now, all I have to snack on tonight is some chocolate…
I actually made a double batch of filling the first time around, it just didn’t seem like there was very much of it when I finished mixing. As you can tell from the pictures, I didn’t realize it puffs up quite a bit. I’m not used to eating rich deserts often – the huge hit of almonds was a little bit too much for my stomach. I’ll stick to less next time!
Below is a recipe for 1 standard 9 inch frangipane filling, but feel free to double, or triple depending on your needs.
- 200g pre-made puff pastry
- fresh strawberries, washed and topped
- Frangipane Filling
- 6 tbs caster sugar
- 6 tbs softened butter
- 2 eggs
- 1 tsp vanilla
- 2 tbs maple syrup
- ½ tsp almond extract
- 1 cup almond flour
- 2 tbs all purpose flour
- pinch of salt
- powdered sugar for dusting
- Preheat the oven to 400F.
- Roll out the puff pastry and line a lightly greased 9 inch tart pan. Line the pan with the pastry and lightly press in to make sure it fits into the tart shell corners and trim off any excess on top.
- Cream the butter and sugar together until light and fluffy. Add the eggs, one by one, then add vanilla, maple syrup and almond extract and mix again for 30 seconds. Add the almond flour, all purpose flour, salt and mix until smooth. Pour into the tart shell.
- Press the fruit into the filling, being as generous as you wish with the quantity.
- Bake for 30 minutes, or until golden brown. Don't overcook - check the doneness by inserting a wooden skewer into the middle of the tart. It's not ready if it comes out with moist filling still sticking to the sides of the skewer.
- Sprinkle with powdered sugar and serve.
Adapted from Fatty Chalupa