Raspberry Almond Frangipane Tart
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
Ingredients
- 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).
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