Almond Frangipane Tart with Fresh Berry Medley
This delightful Almond Frangipane Tart with Fresh Berry Medley pairs the rich, nutty flavors of a traditional frangipane filling with the vibrant freshness of strawberries and raspberries. A buttery, flaky crust serves as the perfect base, providing a satisfying contrast to the luscious, creamy almond filling. Whether you opt for the classic pate brisee or a convenient refrigerated pie crust, this tart is sure to impress at any gathering. Ideal for spring and summer, it highlights seasonal berries and can be easily adapted with your favorite fruits. Serve it as a stunning centerpiece for brunch, dessert, or any special occasion and watch as it disappears quickly!
N/A
Servings
400
Calories
15
Ingredients
Ingredients
Unsalted Butter
6 tablespoons (softened)
Sugar
1/2 cup
Large Egg
1
Blanched Almonds
3/4 cup (ground fine)
Almond Extract
1 teaspoon
Amaretto
1 tablespoon
All-Purpose Flour
1 tablespoon
Strawberries
2 cups (hulled)
Raspberries
2 cups (picked over and rinsed)
Strawberry or Raspberry Jam
1/4 cup (melted and strained)
Pâte Brisée or Refrigerated Pie Crust
1 tart shell
All-Purpose Flour (for Pâte Brisée)
1 1/4 cups
Cold Unsalted Butter (for Pâte Brisée)
6 tablespoons (cut into bits)
Cold Vegetable Shortening
2 tablespoons
Salt
1/4 teaspoon
Instructions
1
Start by preparing the Pâte Brisée. In a large mixing bowl, combine 1 1/4 cups of all-purpose flour, 6 tablespoons of cold unsalted butter (cut into bits), 2 tablespoons of cold vegetable shortening, and 1/4 teaspoon of salt. Using a pastry blender or your fingers, blend the mixture until it resembles coarse crumbs. Gradually add 2 tablespoons of ice water, mixing until the dough starts to come together. If needed, add more ice water, one tablespoon at a time, until the dough is moist but not sticky.
2
Shape the dough into a ball, dust it lightly with flour, and wrap it in wax paper. Refrigerate for at least 1 hour to allow it to firm up.
3
Once the dough is chilled, preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Carefully fit the rolled dough into an 11-by-8-inch rectangular tart pan or a 10-or-11-inch round tart pan with a removable fluted rim. Trim any excess dough and chill the shell while you prepare the frangipane filling.
4
To make the frangipane, in a medium mixing bowl, cream together 6 tablespoons of softened unsalted butter and 1/2 cup of sugar until light and fluffy. Beat in 1 large egg until well incorporated. Next, add 3/4 cup of finely ground blanched almonds, 1 teaspoon of almond extract, 1 tablespoon of Amaretto, and 1 tablespoon of all-purpose flour. Mix until smooth and well combined.
5
Spread the frangipane evenly over the bottom of the chilled tart shell. Bake in the preheated oven for 20 to 25 minutes or until the tart shell is pale golden and the frangipane is set. If the tops start to brown too quickly, cover the tart loosely with aluminum foil to prevent burning. Allow the tart to cool on a wire rack.
6
While the tart cools, prepare the berries. Hull the strawberries and slice them lengthwise into 1/8-inch thick slices. If using, pick over the raspberries to ensure they are clean and free from debris.
7
Once the tart has cooled, artfully arrange the strawberry slices and raspberries in overlapping rows on top of the frangipane. Warm the 1/4 cup of strawberry or raspberry jam until it is melt and strain it if necessary. Brush the warm jam gently over the arranged berries for a glossy finish.
8
Slice the tart into wedges and serve at room temperature or slightly chilled. Enjoy the burst of flavors and textures with every bite!
Nutrition Information
24g
Fat
5.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Almond Frangipane Tart with Fresh Berry Medley?
It is a delightful dessert that pairs rich, nutty almond frangipane filling with vibrant fresh strawberries and raspberries on a buttery, flaky crust.
What kind of berries are used in this tart?
The recipe calls for 2 cups of fresh strawberries and 2 cups of fresh raspberries.
Can I use a store-bought crust for this recipe?
Yes, you can use a refrigerated pie crust as a convenient alternative to making the P"te Bris"e from scratch.
What are the ingredients for the homemade P"te Bris"e?
The crust ingredients include 1 1/4 cups all-purpose flour, 6 tablespoons cold unsalted butter, 2 tablespoons cold vegetable shortening, 1/4 teaspoon salt, and ice water.
How long should the tart dough be refrigerated?
The dough should be wrapped in wax paper and refrigerated for at least 1 hour to allow it to firm up.
What temperature should the oven be set to?
Preheat your oven to 375"F (190"C) before baking the tart.
How thick should I roll out the dough?
The dough should be rolled out to about 1/8-inch thickness.
What size tart pan is recommended?
You can use an 11-by-8-inch rectangular tart pan or a 10-to-11-inch round tart pan with a removable fluted rim.
What is frangipane?
In this recipe, frangipane is a creamy almond filling made from butter, sugar, egg, ground almonds, almond extract, Amaretto, and flour.
How do I make the frangipane filling?
Cream 6 tablespoons of butter and 1/2 cup sugar until fluffy, beat in an egg, then mix in 3/4 cup ground almonds, 1 teaspoon almond extract, 1 tablespoon Amaretto, and 1 tablespoon flour.
Does this recipe contain alcohol?
Yes, the frangipane filling includes 1 tablespoon of Amaretto.
How long does the tart need to bake?
The tart should bake for 20 to 25 minutes or until the shell is pale golden and the frangipane is set.
What should I do if the tart starts to brown too quickly?
Cover the tart loosely with aluminum foil to prevent it from burning if it browns too fast.
How should the strawberries be prepared for the topping?
Hull the strawberries and slice them lengthwise into 1/8-inch thick slices.
What is the purpose of the jam in this recipe?
Warm strawberry or raspberry jam is brushed over the fresh berries to give them a glossy finish.
How do I apply the jam glaze?
Warm 1/4 cup of jam until melted, strain it if necessary, and gently brush it over the arranged fruit.
How should the tart be served?
Slice the tart into wedges and serve it at room temperature or slightly chilled.
How many calories are in a serving of this tart?
Each serving contains approximately 400 calories.
What is the fat content of this dessert?
One serving contains 24 grams of fat.
How much protein is in each serving?
Each serving provides 5.6 grams of protein.
Can I substitute the berries with other fruits?
Yes, this tart is easily adapted with your favorite seasonal fruits.
What type of almonds are used for the filling?
The recipe specifies 3/4 cup of finely ground blanched almonds.
Should the butter for the frangipane be cold or softened?
The butter for the frangipane should be softened, while the butter for the crust should be cold.
How do I make the crust texture flaky?
Use cold butter and shortening and blend them into the flour until the mixture resembles coarse crumbs.
When is the best time to serve this tart?
It is ideal for spring and summer when fresh berries are at their peak.
Do I need to grease the tart pan?
The recipe does not specify greasing, as the buttery crust is typically sufficient to prevent sticking in a fluted tart pan.
How do I arrange the berries on the tart?
Artfully arrange the strawberry slices and raspberries in overlapping rows on top of the cooled frangipane.
Can the tart be made ahead of time?
The tart can be served chilled, so it can be prepared ahead, though it is best when the berries are fresh.
What is the carbohydrate content?
The carbohydrate content is not specified in the provided recipe data.
What makes the almond filling fluffy?
Creaming the butter and sugar together until light and fluffy before adding the other ingredients ensures a luscious texture.