There frangipane tart it’s a greedy cake which is made up of a base of shortcrust pastry and a filling made with a soft one frangipane cream. A recipe within everyone’s reach, perfect for any occasion.
Ingrediants
- 300 g of flour 00
- 150 g of granulated sugar
- 1 teaspoon of baking powder
- 3 egg yolks
- 150 g of butter
- the grated zest of 1 lemon
- 1 pinch of salt
for the shortcrust pastry:
- 140 g of granulated sugar
- 180 g of ointment butter
- 3 eggs
- 170 g of almond flour
- 50 g of flour 00
- sliced almonds for decoration
for the stuffing:
Furthermore:
There franginapane tart it’s a elegant cake and greedy. The recipe is within everyone’s reach, but you must follow the right timing of the two preparations of which it is composed, that is the shell of shortcrust pastry and the filling of frangipane cream.
Frangipane cream is one cooked cream ideal for filling sweets and small pastries: it resembles custard, but is made with almond flour, which gives it its particular aroma. What we present to you today is a recipe basic, perfect for any occasion, from snack to the dessert at the end of the meal, but the frangipane cream can be used in creative combinations, as in the apple and fraginpane cake or in the orange and amaretti frangipane cake.
On the Spoon you will also find a version of this cake suitable for those who are intolerant to gluten: in the Tart with rice flour and red fruit fragipane, both the shortcrust pastry and the cream are prepared with alternative flours.
OTHER DELICIOUS RECIPES: Rustic Galette with Vignola cherries with coconut frangipane, Wholemeal tart with blackberries and plums,
How to prepare: Frangipane tart
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
40 min – 45 min
- Resting place
- in the fridge
- Rest time
-
60 min
- Portions
-
8
How to prepare: Frangipane tart
To prepare the frangipane tart, start with the shortcrust pastry: in a bowl, briefly work the cold butter into cubes with the granulated sugar using the leaf whisk of the planetary mixer or a mixer with metal blades. Add egg, pinch of salt, lemon zest and work on low speed.
Stir in the flour and baking powder. Knead just enough to obtain a homogeneous dough free from butter streaks. Wrap it in parchment paper and place it in the refrigerator for 30 minutes.
In the meantime, prepare the frangipane cream: in a bowl, whip the butter with the granulated sugar in an electric mixer. Then add the eggs and mix quickly.
Then add the sifted 00 flour and the almond flour. Mix everything.
Roll out the shortcrust pastry with a rolling pin to a thickness of 5 mm and place it inside a non-stick tart mold with a diameter of 22 cm. Trim the edges and prick the bottom with the tines of a fork. Fill the shortcrust pastry shell with the prepared frangipane cream and level.
Add the sliced almonds and bake in a preheated oven at 170 degrees for about 40-45 minutes until golden brown. Remove from the oven and allow to cool completely before serving.
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