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I have never tried to bake a tart before but I have always wanted to give it a shot! Well let me tell you, this was a bullseye! They were delicious!!
Now, I know some of you are wondering, what is “Frangipane”? Frangipane, pronounced fran-gee-pah-nee, is an almond pastry cream. It is really good! If you’ve ever had an almond croissant or a bear claw, it is the filling that is inside of those things!
I was playing around with my tart pans and made them in two different sizes. I also topped them with assorted fresh fruit: raspberries, blackberries, and strawberries! My husband’s favorite was raspberry and mine was strawberry.
Fresh Fruit Frangipane Tart Recipe get the printable version
French Pastry Tart Dough (from David Leibovitz, you really must read the recipe on his site, it is really quite entertaining!)
90 g (3 ounces) unsalted butter, cut into pieces
1 tablespoon vegetable oil
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g (5oz, or 1 slightly-rounded cup) flour
Preheat the oven to 410º F
1. In a medium-sized ovenproof bowl, combine the butter, oil, water, sugar, and salt.
2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula OR transfer the dough to your mini tart pans. It doesn’t matter the size of your tart pans. Save a raspberry size piece of dough and set it aside.
5. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold.
6. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven at 410F for 15 minutes, or until the dough is golden brown.
7. Remove from the oven and if there are any sizable cracks, use the bit of reserved dough to fill in and patch them.
I find it best to pinch off a small amount of the reserved dough, roll it gently between your fingers to soften it, then wedge it into the cracks, smoothing it gently with your pinky.
8. Let the shell cool before filling.
Frangipane Filling
85g (or 6tbsp) unsalted butter, soft
100g (1/2 cup) granulated sugar
75g (3/4 cup) ground almonds or almond flour
1 egg plus 1 egg white
2 tsp all purpose flour
1 tsp cornstarch
1 tsp vanilla extract
1 pinch salt
Assorted fresh fruits for garnish
Preheat the oven to 350F
1. In the bowl of your food processor, combine butter and sugar. Pulse until smooth.
2. Add the almonds and blend until well combined. Then add the flour and cornstarch and combine again. Next, add the egg and egg white and combine. Finally, add the vanilla and salt and combine.
3. Spread the frangipane into the cooled tart shells. You will likely have frangipane left over depending on how full you filled your tarts.
4. You can either garnish your tart now and bake the fresh fruit in the oven, or garnish with fresh fruit once cooked. Up to you!
5. Place the tart or tartlets onto a baking sheet. Bake until the tart crust and frangipane are golden and set, approximately 20-30 minutes for tartlets or 45-50 minutes for a 9 inch tart.
6. Cool on a wire rack. If you hadn’t garnished with fruit and baked them, now add your fresh fruit. Dust with powdered sugar and serve.
Now, I photographed these still sitting in their tart pan because they were still slightly warm and popping them out of the pan made a bit of a mess.
Making the tart dough is usually the most daunting task for a tart – and David Leibovitz’s version was really easy. REALLY.
Written at http://peoniesandorangeblossoms.blogspot.com
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