Go Back
Print

Easiest Frangipane (Almond) Tart

Make the pastry ahead and use any berries you have available, even frozen ones will do.

Ingredients

Pastry base (makes 2 portions)

  • 375 g plain flour
  • 50 g icing sugar
  • 200 g cold butter cubed
  • 1 large egg

Frangipane filling

  • 125 g butter diced
  • 125 g icing sugar
  • 2 large eggs
  • 125 g almond meal
  • 25 ml dark rum
  • 1/2 cup strawberry jam warmed
  • 1 cup berries (can use fresh or frozen)

Instructions

  1. Make the pastry - add flour, icing sugar and butter to the bowl of a food processor and pulse until the mixture looks like coarse breadcrumbs. Add the egg and pulse until the dough just comes together. Wrap in clingfilm and rest in the fridge for 1 hour.
  2. Grease a loose bottomed tart tin with butter and line the base with baking paper. Divide the chilled pastry in two (wrap and store half the pastry in freezer for another use), then roll the other half out to 3mm and line the base of the tart tin. Place tin in the fridge to rest for 15mins.
  3. Preheat oven to 180°C and make the frangipane. Cream butter and sugar with an electric mixer until pale and fluffy. Add the eggs, one at a time, mixing well in between. Add the dark rum and mix. Fold through the almond meal.

  4. Warm the jam and brush a layer over the pastry (reserve some for later), then spread the frangipane on top. Scatter berries over the top and press them lightly into the mixture.

  5. Bake for 30-35 until golden and cooked through. While the tart is warm, lightly brush to top with remaining strawberry jam or simply dust the top with icing sugar.

Recipe Notes

Serve as is or with extra berries and lemoncurd (pictured). Also nice served warm with ice cream or cream!