Frangipane tart
This recipe makes a tart for about 10 people. The tart is at its best at room temperature, and keeps in the fridge for 3 to 4 days.
- 26 cm tart tin
- baking paper
- pie weights
- rolling pin
Make the shortcrust with the “sweet” and “rich” variations. One batch is more than you need for a 26 cm tin, so freeze the leftover dough.
- 180 g butter (room temperature)
- 180 g sugar
- 4 eggs
- 200 g ground almonds
- 4 drops almond essence (use sparingly, it is strong)
- 6 tablespoons strawberry jam (or apricot jam)
- beat the butter and sugar until pale and fluffy
- add the eggs, one at a time
- stir in the ground almonds
- season with the almond essence
- warm the jam and spread it over the cooled shell
- pour the almond cream on top and smooth it
- 80 g flaked almonds
- bake the tart for 30 minutes at 180 °C
- sprinkle the flaked almonds over the tart and bake for another 10 minutes
- let it cool somewhat in the tin, then remove it and let it cool completely on a rack
- you can make the tart a day ahead, store it in the fridge and serve it at room temperature
- leftover slices can be frozen