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:
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.
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 16th 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.
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.
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:
To Make Small 3 1/2″ (8.75 cm) Tarts:
Small Tarts Ready to Bake:
|Raspberry Almond Frangipane Tart|| |
YIELD: ONE LARGE 10" (25 cm) DIAMETER TART
OR: 10 SMALL INDIVIDUAL TARTS - 3½" (8.75 CM) DIAMETER
- 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)
- ½ 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) - 3½" (8.75 cm) Diameter = 375g Dough
- RASPBERRY PRESERVES:
- 200 grams raspberry preserves (2/3 cup) (Bonne Maman)
- 340 grams fresh rasperries (2 - 170g containers)
- - Have an extra container of raspberries on hand in case you need a few more
- 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)
- 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 ¼" 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 3½" 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.
Thanks for stopping by. Enjoy!