FRESH FRUIT FRANGIPANE TART
Now you can have your cake and eat pie too. Halfway between Cake Town and Pieville, there's a little spot called Frangipane Junction where almond cake and flaky buttery pastry merge to show off your favorite summer fruits in the most impressive fashion. Bring this to a picnic and your friends will ask what bakery you went to. Garnished here with creme fraiche and lime zest.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
- Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border.
- Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling.
- Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling.
- Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
- Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 39.2 g, Cholesterol 29 mg, Fat 24.6 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 6.1 g, Sodium 204.3 mg, Sugar 16.5 g
EASY CRANBERRY FRANGIPANE TART
My first experience with a frangipane tart was at a Friendsgiving celebration; one bite and I had fallen in love. The nutty almond filling is rich and buttery and is a perfect foundation for tangy cranberries. Using a simple but delicious cookie crumb crust makes it a breeze to bake up.
Provided by Dan Langan
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the crust: Preheat the oven to 400 degrees F. Spray a 9-inch tart pan with removable bottom with baking spray and place on a sheet pan.
- Combine the cookie crumbs, flour, sugar and salt in a food processor or medium bowl and pulse or mix until combined. Add the butter and blend until moistened. The mixture should clump together in your hand; if it seems dry, mix in 1 teaspoon water until combined.
- Evenly press the crumbs into the bottom and up the sides of the tart pan. Bake until the center of the crust looks dry, about 12 minutes. Set aside on a wire rack to cool while you prepare the filling. Lower the oven temperature to 350 degrees F.
- For the filling: Beat the butter, granulated sugar, brown sugar and salt in a stand mixer fitted with the paddle attachment until smooth. Add the vanilla and almond extracts and beat a few seconds more. Add the eggs and yolk one at a time, beating well after each addition (don't worry if the mixture looks thin). Add the almond flour and all-purpose flour and mix on low until completely combined.
- Pour the frangipane into the warm crust and smooth it out towards the edges -- it's fine if it melts a little. Place the cranberry halves on top, pushing them in just slightly.
- Bake the tart at 350 degrees F until golden and set (not jiggly) and a toothpick inserted in the center comes out clean, 43 to 45 minutes. Let the tart cool completely on the rack before removing the outer ring and placing the tart on a platter. Dust the edges of the tart lightly with confectioners' sugar, then sprinkle the toasted almond slices around the edges of the tart.
CHERRY FRANGIPANE TART
The perfect summer dessert - fruity, sweet and delicious
Provided by Orlando Murrin
Categories Dessert, Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 13
Steps:
- To make the pastry, process the flour (or flour and semolina, which gives it extra crunch) and butter, then add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.
- Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Stir in the kirsch or Armagnac. Chill for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin. Fill with lightly greased foil and baking beans and bake for 20-25 mins, removing foil after 15 mins, until golden. Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, arrange the cherries on top in a single layer. Heat the cherry conserve with 1 tbsp water until smooth, then brush over the cherries. Leave to cool before removing from the tin. Cut into wedges to serve, adding a spoonful of crème fraîche if you like.
Nutrition Facts : Calories 765 calories, Fat 50 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.72 milligram of sodium
CHERRY FRANGIPANE TART
The classic combination of cherries and almonds is irresistible. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane. Softly whipped cream, crème fraîche or vanilla ice cream make nice accompaniments.
Provided by David Tanis
Categories snack, pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
- Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
- Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
- Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
- Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 56 milligrams, Sugar 21 grams, TransFat 1 gram
PEACH AND RASPBERRY FRANGIPANI TART
Posted in response to a request--I'd never heard of Frangipani tarts, but I may have to make one now!! Looks great! (Prep time includes dough chill time.)
Provided by spatchcock
Categories Tarts
Time 1h25m
Yield 1 tart
Number Of Ingredients 14
Steps:
- Make the pastry dough either by hand or in the food processor, allow to rest for 30 minutes in the fridge and then roll out and line a buttered 10" flan tin.
- Make the frangipani by mixing the almond paste, sugar and egg yolk in a food processor.
- Remove from the processor into a mixing bowl and beat in the butter and the egg.
- Add the flour and mix until even.
- Place the frangipani mix in the pastry case and bake for 40 minutes at gas mark 4, 170° C.
- While still hot, place the peaches over the top and scatter the raspberries over the peaches.
- Dust with icing sugar and serve with lots of whipped cream.
Nutrition Facts : Calories 3896.5, Fat 190.2, SaturatedFat 95.7, Cholesterol 977.5, Sodium 1390.3, Carbohydrate 504.9, Fiber 29.2, Sugar 269.6, Protein 61.9
SOUR-CHERRY FRANGIPANE TART
An elegant French-inspired tart to showcase delicate sour cherries. Its almond-flour shortbread crust tastes nutty (and doesn't require any rolling) and the frangipane filling provides a silky canvas for the fruit. The finishing touches: confectioners' sugar and cups of hot coffee.
Provided by Anna Kovel
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h35m
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Crust: Preheat oven to 375 degrees. Butter a 9-inch fluted tart pan with a removable bottom. Pour melted butter over granulated sugar; stir to dissolve. Let cool 10 minutes. Whisk together both flours and 1/2 teaspoon salt; stir into butter mixture until thoroughly combined.
- Press dough into prepared pan, making sides slightly thicker than bottom. Freeze until firm, 15 minutes. Bake on a rimmed baking sheet until slightly puffed and golden, about 20 minutes. Transfer to a wire rack; let cool completely.
- Filling: Meanwhile, whisk together eggs, cream, almond extract, and granulated sugar. In another bowl, whisk together both flours and salt, then whisk into egg mixture until smooth. Arrange cherries in cooled crust in a single layer; gently pour batter around them. Bake, rotating once, until golden brown and just set, 35 to 40 minutes. Let tart cool at least 30 minutes, dust with confectioners' sugar, and serve.
PLUM AND FRANGIPANE TART
Frangipane is a creamy custard made of ground nuts, butter, sugar and eggs. It's often spread under fruit in tarts and galettes, over a layer of jam in a Bakewell tart, or tucked into a puff pastry crown to make a classic pithivier. It is most often made with almonds, but pistachios, hazelnuts and pecans (or even a mix of them!) are tasty substitutes. Almond flour is used in place of whole nuts in this recipe so that the mixture comes together without any special machinery - just a bowl and a spoon. Store-bought puff pastry makes this dessert even easier to pull together.
Provided by Samantha Seneviratne
Categories pastries, pies and tarts, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Trim the sides if necessary to make a neat rectangle. Using a sharp paring knife, score a 1-inch border around the puff pastry, taking care not to cut through the sheet. Using a fork, dock the sheet all over but within the border.
- Bake the puff pastry just until lightly golden, about 24 minutes. (Keep in mind that you will be baking it again, so it doesn't have to be completely baked through yet.) Remove from the oven. Increase the oven temperature to 400 degrees.
- While the pastry bakes, prepare the frangipane: In a large bowl, whisk together the eggs. Add the nut flour, brown sugar, butter and salt, and beat by hand using a wooden spoon or whisk, or with an electric mixer, until well-combined. (If there are small bits of butter in the frangipane, that's OK.)
- In a small bowl, combine the granulated sugar and cardamom.
- When the puff pastry is out of the oven, use the back of a spoon to gently press down the pastry within the border. Immediately spread the frangipane over the pastry within the border. Arrange the fruit over the top of the frangipane. Sprinkle the cardamom sugar over the fruit.
- Bake until the frangipane is golden brown in spots and set in the center, 30 to 35 minutes, tenting the edges of the pastry with foil if they are browning too quickly.
- Transfer to a rack to cool slightly. Serve warm or at room temperature.
FRESH PLUM FRANGIPANE TART
Categories Food Processor Fruit Nut Dessert Bake Plum Almond Brandy Summer Bon Appétit
Yield Makes 8 Servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Gently press dough into tart pan; trim excess. Freeze crust 15 minutes.
- Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Cool crust on baking sheet 15 minutes. Maintain oven temperature.
- For filling:
- Blend all ingredients except plums in processor until almonds are finely ground. Spread frangipane filling in prepared crust.
- Place plum halves, skin side up, on work surface. Cut 1 plum half into thin parallel slices, keeping plum intact (do not cut through end). Press gently to fan slices. Repeat with remaining plum halves. Place fanned plums, skin side up, atop frangipane; press gently to anchor.
- Bake tart on baking sheet until frangipane is puffed and golden and plums are tender, about 30 minutes. Remove tart from baking sheet; transfer to rack.
- For glaze:
- Stir apricot jam and brandy in heavy small saucepan over medium heat until mixture boils. Strain glaze into small bowl. Brush glaze generously over plums. Cool tart completely. (Tart can be prepared 8 hours ahead. Let stand at room temperature.)
- Push pan bottom up to free tart from pan. Cut tart into wedges and serve.
More about "frangipani flan tart recipes"
FRENCH FRANGIPANI TARTE RECIPE - A FRENCH COLLECTION
From afrenchcollection.com
Estimated Reading Time 3 mins
FRANGIPANE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 BEST ALMOND FRANGIPANE TART RECIPES | YUMMLY
From yummly.com
FRANGIPANE: ALMOND CREAM RECIPE FOR PASTRY - THE …
From thespruceeats.com
EASY FRANGIPANE & RASPBERRY TART – WEEKEND BAKERY
From weekendbakery.com
HOW TO MAKE FRANGIPANE | ALLRECIPES
From allrecipes.com
PLUM FRANGIPANE TART | EMMA DUCKWORTH BAKES
From emmaduckworthbakes.co.uk
APRICOT AND FRANGIPANE TART RECIPE | GORDON RAMSAY …
From gordonramsay.com
APRICOT FRANGIPANE TART RECIPE | PBS FOOD
From pbs.org
RASPBERRY FRANGIPANE TART RECIPE | GOOD FOOD
From goodfood.com.au
CHOCOLATE FRANGIPANE TART RECIPE - TABLESPOON.COM
From tablespoon.com
APRICOT FRANGIPANE TART RECIPE - BBC FOOD
From bbc.co.uk
FRANGIPANE TART RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
3.3/5 (3)Category Cakes And DessertsServings 6Total Time 2 mins
- FOR THE DECORATION: Grate the zest from one lemon and juice it. Peel pears and cut into 8 wedges, removing the cores. Boil sugar with 1 qt. water, lemon juice, 1 vanilla bean pod, and 2 star anises for 2 minutes. Remove from the heat and immerse pear wedges. Macerate for 1 hour.
- FOR THE TART: Preheat the oven to 320°F. Combine clarified butter with powdered sugar and almond flour. Beat the egg and add to clarified butter mixture along with chestnut flour, rice flour, cornstarch, a pinch of salt, and grated lemon zest; mix until fully incorporated. Roll out dough on a sheet of parchment paper dusted with rice flour; transfer to a 8” round tart pan greased with clarified butter; trim the edges and pierce crust bottom with fork. Cover with a layer of dried beans, and bake for around 25 minutes.
- FOR THE FRANGIPANE: Whisk egg yolk together with granulated sugar and cornstarch. Boil almond milk with 1 vanilla bean pod; remove the pod at the end and add the egg yolk mixture. Place back over the heat, whisking until the cream thickens. Remove from the heat and let cool. Whisk together powdered sugar, almond flour, rice flour, softened vegan butter, and egg. Incorporate vanilla sauce and a pinch of salt.
- Remove crust from the oven and remove the beans; pour in the batter and bake for 20 minutes at 320°F. Remove from the oven, add pear slices and 1 few tsp. cane sugar, and bake for another 10 minutes. Garnish as you like and serve.
NECTARINE FRANGIPANE TART - TALES FROM THE KITCHEN SHED
From talesfromthekitchenshed.com
MARY BERRY'S APRICOT FRANGIPANE TART - THE HAPPY FOODIE
From thehappyfoodie.co.uk
BLUEBERRY FRANGIPANE. A DELICIOUS BLUEBERRY LEMON ALMOND CAKE
From lovefoodies.com
THERMOMIX RECIPE: TRIPLE CHOCOLATE FRANGIPANE TART | TENINA.COM
From tenina.com
PEAR AND ALMOND TART 洋梨のタルト • JUST ONE COOKBOOK
From justonecookbook.com
FRANGIPANE FIG TART - SAVOR THE BEST
From savorthebest.com
EASY FIG TART WITH FRANGIPANE | SALT AND VANILLA
From saltvanilla.com
PLUM FRANGIPANE TART | TESCO REAL FOOD
From realfood.tesco.com
STUNNING FIG FRANGIPANE TART - SPATULA DESSERTS
From spatuladesserts.com
APPLE FRANGIPANE TART - AN EASY FRENCH CLASSIC DESSERT - RECIPE …
From recipewinners.com
BEST JAM FRANGIPANE TARTS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHOCOLATE FRANGIPANE TART, DECADENT AND DELICIOUS
From whattomunch.com
FRANGIPANE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RICK STEIN FIG & FRANGIPANE TARTS | CLASSIC FRENCH XMAS RECIPE
From thehappyfoodie.co.uk
PEAR FRANGIPANE TART (POACHED PEAR TART RECIPE) - A BEAUTIFUL PLATE
From abeautifulplate.com
FIG FRANGIPANE TART | RICARDO
From ricardocuisine.com
FLAN PâTISSIER (FRENCH CUSTARD TART) | RECIPETIN EATS
From recipetineats.com
FIG FRANGIPANE TART | RICARDO
From ricardocuisine.com
FRANGIPANE RECIPES - BBC FOOD
From bbc.co.uk
WINTER SPICED PLUM FRANGIPANE TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
APPLE FRANGIPANE TART RECIPE - BBC FOOD
From bbc.co.uk
APRICOT TART - FRANGIPANI TART (VIDEO) - VEENA AZMANOV
From veenaazmanov.com
FRENCH FRANGIPANE TART RECIPE - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
APPLE FRANGIPANE TART | BETTER HOMES AND GARDENS
From bhg.com.au
MARY BERRY'S PEAR FRANGIPANE TART | DESSERT RECIPES | WOMAN
From womanandhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love