I’ve been on a bit of a tart kick of late. In the span of a few weeks I made a pecan banoffee pie a batch of mini chocolate caramel tarts for two and a beautiful plus and raspberry frangipane tart. Yum!
One of my goals for 2018 was to challenge myself more in the kitchen. Well, in life too but mostly in the kitchen. Until a few weeks ago, I’d never made a frangipane tart but after hearing the contestants on The Great British Bake Off talk about them every season, I’ve had it on my list of things to try for ages.
Have you boarded the frangipane train? Or are you reading this wondering what in the heck I’m going on about? Frangipane, pronounced fran-gee-pan, is a dessert of Italian descent that usually involves a custard and almonds of some kind. If your Instagram feed is anything like mine, you’ve also probably seen a ton of fruit variations popping up in the last few weeks.
I don’t usually love cooked fruit but the tart filling is so yummy I didn’t even notice that there was cooked plum and raspberries baked into it. I went pretty light on the fruit topping because of my aversions but if you LOVE baked fruit as much as I dislike it, I highly encourage you adding more than I did. Plus, the fruit is so easy to add on top of the frangipane filling and it makes the tart look so fancy.
Now let’s talk about almonds, the defining ingredient of any frangipane tart! Many frangipane recipes call for ground almonds, which is basically the same thing as almond flour. I went with the Bob’s Red Mill fine almond flour which lead to a super light plum and raspberry frangipane tart. If you have almonds handy, feel free to pulse them in your food processor until they are an almond meal and use that instead.
While I have a pretty well-stocked kitchen in terms of kitchen appliances, I understand that not everyone is working with as many tools and appliances as I am. That being said, a good food processor is key so if you don’t have one, I highly recommend you investing in one. Not ready to commit? Start with a smaller, cheaper model until you are convinced of its worth. Trust me, it won’t take long.
When it comes to toppings for just about anything, freshly whipped cream is usually my go-to. Can you blame me? There’s something so easy, and yet decadent, about it. If you go that route with this plum and raspberry tart, I’d start with sifted powdered sugar for the initial topping and then add a dollop to each slice as you serve it!
- 1 1/2 cups all-purpose flour + 1 tablespoon
- 1/3 cup icing sugar + more for garnish
- 1/2 teaspoon salt
- 9 tablespoons cold unsalted butter, cut into cubes
- 1 egg yolk
- 2 tablespoons cold water
- 6 tablespoons unsalted butter, soft
- 1/2 cup granulated sugar
- 3/4 cup almond flour
- 1 egg, plus one egg white
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- ½ cup raspberries
- 1 plum, sliced
- In the bowl of a food processor, combine 1 ½ cup of flour, 1/3 cup icing sugar, and salt. Pulse to combine. Add the cold cubes of butter and pulse until the butter is the size of small peas. Add the yolk and pulse until it is evenly distributed. Pulse in the cold water until the dough starts to hold together.
- Lightly butter your tart pan and gently press the dough into the pan. Make sure to evenly coat the bottom and sides. Freeze the tart shell for 30 minutes.
- Preheat your oven to 375° F and bake the tart shell until it is lightly golden. If the shell puffs up while baking, carefully use an offset spatula to gently press it back into the pan. Cool the shell on a rack while you prepare the rest of the tart. Reduce the oven heat to 350° F
- In the bowl of a food processor, combine the softened butter and granulated sugar and pulse until smooth. Add the almond flour and blend until well combined. Then add the remaining flour and cornstarch, followed by the egg and egg white, and finally the vanilla extract and salt. Mix until just combined.
- Spread the filling into the cooled tart shell; it should come up just below the edge. Decorate the top of the tart with raspberries and plum slices arranged in a decorative pattern.
- Place the tart on a baking sheet and bake until the crust and frangipane are golden and set, about 45 to 50 minutes. Cool on a wire rack and dust with icing sugar just before serving.
Recipe lightly adapted from Food52 ‘How to Make Frangipane Tarts’