Raspberry Almond Frangipane Tart Recipe ~ Barley & Sage (2024)

FAQs

Is a frangipane tart French or Italian? ›

Frangipane is one of those classic French pastry preparations, made with a finely ground mixture of half almonds and half sugar. This blend of almonds and sugar is known as TPT (tant pour tant) in French pastry-speak, which translates as "so much X for so much" or equal amounts.

Frangipane is fairly forgiving but like most things it does have a perfect point. It should rise in the oven and form a golden brown crust, with a just set centre. The main cause of undercooked frangipane is baking at too high a heat. The crust will brown too quickly, leaving a soggy centre.

What is frangipane? A creamy mixture of ground almonds, butter, sugar and eggs that is sometimes used to fill tarts. Halved stone fruit, such as apricots and plums, can be baked on top to make a delicious dessert.

You can store a pear frangipane tart at room temperature or in the fridge. Just note that if you refrigerate it, the crust will soften much quicker. I prefer to store it covered at room temperature for 3-4 days. It's possible to store the tart for a week, but the quality of the dessert diminishes as it softens.

The word frangipane is a French term used to name products with an almond flavour. The word comes ultimately from the last name of Marquis Muzio Frangipani or Cesare Frangipani. The word first denoted the frangipani plant, from which was produced the perfume originally said to flavor frangipane.

Frangipane is also a key component in Bakewell Tart, where it teams up with jam as a filling between layers of pastry. And it's imperative in Bostock, a breakfast pastry made by saturating slices of day-old brioche with sugar syrup, then slathering on frangipane and baking until golden.

Cooking Tips

The leading cause of undercooked frangipane is baking at too high a heat. The crust will brown too quickly, leaving a soggy center. Overcooked, and it will be dry and granular. As long as it has risen and browned slowly, you are near the end of the cooking time.

In essence, frangipane is an almond filling, sometimes called frangipane cream. It isn't the same as marzipan, which is an almond-sugar paste that's so dense it can be formed into decorative shapes and painted in bright colors.

As frangipane contains raw ingredients (including egg and flour), it has to be cooked before being consumed, but that shouldn't be a problem since whatever recipe you're using it in will call for baking.

Quite a few people are allergic to nuts, including almonds, so I tried replacing the ground almonds with rolled oats.

How do you know when a frangipane tart is cooked? ›

Use a skewer or tooth pick to test if the frangipane is cooked through. It should come out clean. If it looks like it is beginning to brown too much before the frangipane is cooked reduce the oven temperature slightly.

Frangipane Is A Creamy Filling With A Milder Flavor

While marzipan is similar to but distinct from almond paste, the same isn't true of frangipane and almond cream — they're one and the same. It involves ground almonds, just like marzipan, but that's where the similarities end.

N.B. You want to make sure there's no wobble in your frangipane so if it needs a bit longer, bake it for another 5 minutes and check again. Remove from the oven and leave to cool for 15 minutes in the tin. Remove from the tin, sift some icing sugar over the top, slice up and serve hot {or cold} with cream or ice cream.

The texture of frangipane is typically smooth, thick but spreadable. The texture can also vary depending on the ingredients used—if you grind up your own almonds, the consistency may be a little grittier than if you were to use store-bought almond flour. Peach frangipane tart.

REFRIGERATE until needed. Let come to room temperature when ready to use. Or, Frangipane can be frozen for longer storage; up to three months. Use Frangipane in unbaked tart shells because the tart shell will bake with the filling and fruit.

The word 'frangipane' is of French origin and refers to a sweet almond-flavoured custard used in a variety of ways including cakes and pastries such as the Bakewell tart. In 1674, a French cookbook spelt it franchipane with the earliest modern spelling in 1732 confectioners' dictionary.

Frangipane is a pastry filling made with finely ground almonds or almond meal. It is sometimes referred to as almond cream. And, being more or less like a pie filling, frangipane is never consumed raw because it contains raw eggs.

The tart crust can also be used to make cookie crusts. The dessert had its origins in the 17th century when the chef of King Louis XIV created a type of almond-paste pastry. This pastry was given the name frangipane after the marquis Frangipani, who made a plumeria flower-scented perfume famous at the time.

Some Famous Types of Tarts

The tart is called “Tarte des Demoiselles Tatin” in France. Lemon Meringue Tart: This is a tart that is filled with lemon curd and topped with fluffy meringue. It is a classic dessert that originated in France in the 19th century.