Raspberry Almond Frangipane Tart

5.26.16

What you need to know about Frangipane: Raspberry Almond Frangipane Tart

If you like to bake, you definitely want to know about Frangipane because it is such a versatile and delicious filling, which is also easy to make. It is a creamy almond filling with a base of ground almonds and sugar, called TPT (tant pour tant−so much X for so much−or equal parts) in the French pastry lexicon. If you study French pastry, Frangipane will definitely be a basic building block in the lesson plan. I say “building block” because it can be used for so many different purposes. First of all, Frangipane makes a great tart filling when combined with berries or fruit. You simply spread a layer of Frangipane in an unbaked tart shell, filling the shell half full, and then arrange berries or fruit over the top. As the tart bakes, the filling rises up around the fruit creating a delicious mélange of flavors.

Make a Large 10″ (25 cm) Tart or Individual Tarts:

Raspberrry Almond Frangipane Tart

Small 3 1/2″ (8.75 cm) Raspberry Almond Frangipane Tarts

When I was pastry chef at The Old Inn On The Green and the Southfield Store, we always had a whole row of tarts in the pastry case, and you could be sure that at least one or two of those tarts would be some kind of Frangipane Tart: maybe blueberry, blackberry, or raspberry. We had many requests for take-out Frangipane Tarts; it was one of our most popular flavors. But Frangipane is a filling that can be used in many ways other than tarts−such as breakfast pastries or coffee cakes−but it also the filling in many classic French pastries.

Red Charm Peony & Dogwood

One such pastry is the Pithivier, a beautiful combination of golden puff pastry and Frangipane. I like the story about it on Kitchen Inspirational; you might like it too. Frangipane is also the filling in the French la Galette des Rois or King’s Cake. Frangipane is a traditional food associated with the Christmas holidays in France.

Although Frangipane is a French pastry preparation, its history goes back to 16^th century Italy, when, of all things, an Italian nobleman, Marquis Muzio Frangipani, created almond-perfume scented gloves (why would you want those?). Nevertheless, almonds and Frangipani would forever be linked. Pastry chefs, seeing the popularity of the almond scent, captured it in a dessert that would become known as Frangipane. The earliest modern spelling of the word appeared in a 1732 French confectioners’ dictionary.

Raspberry Almond Frangipane Tart

There are several ways to pronounce this word: 1) FRAN-jup-payn 2) FRAWN-zhee-pan 3) Frangipani. I have always called it FRAWN- jup-payn, but I noticed that Martha Stewart called it Frangipani on one of her episodes of Martha Bakes on PBS. I say “Take your pick.” Also, check out this source about Frangipane, which is where I found the pronunciations: food.com.

There are many recipes for Frangipne, but the recipe I like best is the one that I learned to make years ago in cooking school: The Institute of Culinary Education or ICE, formerly known as Peter Kump’s New York Cooking School. I’ve made this recipe hundreds of times so I feel confident about sharing it with you in this post.

If you would like to make a larger batch of Frangipane, use this recipe.  Click on Thick Raspberry Sauce for a sauce to serve with the tarts. Click here for the recipe for Almond Sablé Tart Shells.

Almond Sablé Tart Shell:

Spread Raspberry Preserves and Frangipane in the unbaked tart shell:

Arrange the Raspberries and Sliced Blanched Almonds over the Layer of Frangipane:

Assembled Tart  Ready to Bake:

Raspberry Almond Frangipane Tart

To Make Small 3 1/2″ (8.75 cm) Tarts:

Small Tarts Ready to Bake:

3 1/2″ (8.75 cm) Raspberry Almond Frangipane Tarts

Finished Tarts:

Raspberry Almond Frangipane Tart

Raspberry Almond Frangipane Tart

Shirl Gard

This is a recipe that I learned to make in cooking school, the Institute of Culinary Education, (formerly Peter Kump's New York Cooking School), and I've been making it ever since. 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. It can be made with different nuts such as walnuts or pecans, although almonds are the most common, and it is usually made with powdered sugar. Here I use blanched almonds and granulated sugar. Frangipane is a very versatile tart filling. You can use it with almost any kind of fruit: stone fruit such as peaches, plums, or cherries are all good. If using harder fruit such as apples or pears, it is better to poach them first unless they are sliced very thin. I've used fresh raspberries in this recipe, but blueberries or blackberries work well also; strawberries are a little too water-y for this recipe. You also have the option of using —individually quick frozen (IQF) —berries. But, best of all, Frangipane, with its combination of nut and fruit flavors, is simply delicious.

YIELD: ONE LARGE 10" (25 cm) DIAMETER TART

OR: 10 SMALL INDIVIDUAL TARTS - 3 1/2" (8.75 CM) DIAMETER

5 from 10 votes

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Servings 8

Ingredients

  

1x2x3x

• 
  
• ALMOND FRANGIPANE FILLING:
• NET WEIGHT: 450g 1#
• 95 grams blanched almond flour 1 cup
• - Or: 95g sliced blanched almonds 3/4 cup
• 95 grams sugar 1/2 cup
• 
  
• 125 grams butter softened (1 stick + 1 Tablespoon / 9 Tablespoons)
• 1/2 teaspoon almond extract
• 100 grams egg yolks 5 large
• 50 grams cake flour sifted (1/3 cup + 1 Tablespoon)
• 
  
• 465 grams = Total 16.5 oz 1# .5 oz
• 
  
• ALMOND SABLÉ TART SHELL: See Separate Recipe
• 1 Large 10" Diameter 25 cm Tart Shell (unbaked) = 375g Dough
• Or: 10 Small Individual Tart Shells unbaked - 3 1/2" (8.75 cm) Diameter = 375g Dough
• 
  
• RASPBERRY PRESERVES:
• 200 grams raspberry preserves 2/3 cup (Bonne Maman)
• 
  
• RASPBERRIES:
• 340 grams fresh rasperries 2 - 170g containers
• - Have an extra container of raspberries on hand in case you need a few more
• 
  
• ALMONDS:
• 45 grams sliced blanched almonds 1/4 cup + 2 Tablespoons

Instructions

 

• TO MIX FRANGIPANE: PROCESS the almond flour (or sliced almonds) with the sugar in food processor until finely ground. Transfer to bowl of stand mixer (Kitchen Aid).
• ADD butter and mix with paddle on low speed until incorporated.
• ADD almond extract, then egg yolks, one at a time, with mixer running on medium speed.
• PULSE in cake flour on low speed until mixture is smooth. Scrape down the sides of the bowl and scrape up the bottom of the bowl and mix in.
• REFRIGERATE until needed. Let come to room temperature when ready to use.
• TO ASSEMBLE LARGE TARTS: 1) Spread Raspberry Preserves in a thin layer on the bottom of tart shell. 2) Let freeze to make it easier to spread Frangipane. 3) Place dollops of the Frangipane Filling (450g) on top of the preserves. 4) Gently spread filling to an even layer, using a small offset spatula or the back of a spoon. Be careful not to disturb the preserves. 5) Note: when using Frangipane Filling with berries or other fruit, the tart shell should be about half full of filling before adding the berries; the filling will rise up around the berries as the tart bakes.
• ARRANGE the raspberries in neat concentric rows about 1/4" apart, making sure there is Frangipane between them, then press them gently into the Frangipane.
• SCATTER the sliced blanched almonds in between the raspberries.
• IF MAKING SMALL INDIVIDUAL TARTS: 1) FOLLOW the same procedure as for large tarts. 2) Spread a #70 scoop (1 tablespoon - 20g) of preserves in the bottom of each tart shell. 3) Freeze before adding the filling. 4) To portion the Frangipane for small tarts, I use a #30 Black ice cream scoop (35g). Just remember, you want the tart shell to be half full of filling before you add the berries. 5) I find that about 7 raspberries is the right number for a 3 1/2" tart; arrange them in a circle with one in the center and press gently into the Frangipane. 6) Scatter blanched sliced almonds between the berries.
• BAKE the tarts @ 350° F (175° C) 55 - 60 minutes for large tarts or 35 - 40 minutes for small tarts, until the Frangipane filling is set and a wooden skewer tests clean; the crust should be a golden brown.

Notes

This recipe is adapted from a Nick Malgieri recipe: Peter Kump's New York Cooking School, now Institute of Culinary Education (ICE) (1992).

Tried this recipe?Let us know how it was!

Individual Raspberry Almond Frangipane Tart

Thanks for stopping by. Enjoy!

Shirl