Frangipane Tarte

Today I am serving a wonderful Frangipane Tart with crispy pastry and lovely moist sweet filling. Frangipane is the description used for the almond filling, which is mainly made up of… almonds!


For this tart you can use homemade shortcrust pastry or buy one from the shop. I would suggest to bake pastry for approx. 15 min before putting filling in. This will stop the pastry from going soggy. No one likes a soggy bottom!

Almond filling

from blog kwestia smaku

125 g butter (soft)
100 g caster sugar
1 vanilla sugar
1 egg
1 tablespoon of amaretto
125 g ground almonds
40 g flour

Beat soft butter with caster sugar and vanilla sugar on a light mass for about 4 minutes. Add an egg and beat for about 3-4 minutes for fluffy mass. Add the amaretto, ground almonds and flour, then combine all ingredients with a spoon.


Preheat the oven to 180 C. Bake pastry for approx. 15 min. Pour the almond mass, and then put the soft dried pears or apricots on the top (and sprinkle with almond flakes if you want). Put in a preheated oven and bake for approx. 30 min. Remove from the oven and cool down a bit. Drizzle with melted dark or white chocolate.


Happy Baking 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s