Frangipani Flan Tart Recipes

FRESH FRUIT FRANGIPANE TART

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
• Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border.
• Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling.
• Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling.
• Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
• Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.

APRICOT & GINGER FRANGIPANE TART

Steps:

• To make the pastry, tip the flour, butter and a pinch of salt into a food processor. Pulse until the mixture resembles breadcrumbs. Add the sugar and pulse again. Add the vanilla, egg and 1-2 tbsp ice-cold water, and pulse until the dough just comes together. Tip out and shape into a disc. Roll out the pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin, pressing it into the sides. Chill for 30 mins.
• Meanwhile, prepare the frangipane. Using an electric whisk, beat the butter until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, beating well after each addition, then stir in the almonds, flour, ginger and 1 tbsp ginger syrup.
• Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat. Spoon the frangipane into the tart case and smooth. Poke the apricots into the frangipane. Transfer to the baking tray and bake for 40-50 mins (cover with foil after 30 mins if the tart is taking on too much colour) until the fruit is tender and a skewer poked in the frangipane comes out clean.
• Leave the tart to cool in the tin for 10 mins, then transfer to a wire rack. Heat the remaining ginger syrup in a pan until thickened, and glaze the tart with it. Serve warm or cold, dusted with icing sugar, with a dollop of crème fraîche mixed with a little vanilla bean paste, if you like.

PLUM AND FRANGIPANE TART

Steps:

• Heat oven to 350 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Trim the sides if necessary to make a neat rectangle. Using a sharp paring knife, score a 1-inch border around the puff pastry, taking care not to cut through the sheet. Using a fork, dock the sheet all over but within the border.
• Bake the puff pastry just until lightly golden, about 24 minutes. (Keep in mind that you will be baking it again, so it doesn't have to be completely baked through yet.) Remove from the oven. Increase the oven temperature to 400 degrees.
• While the pastry bakes, prepare the frangipane: In a large bowl, whisk together the eggs. Add the nut flour, brown sugar, butter and salt, and beat by hand using a wooden spoon or whisk, or with an electric mixer, until well-combined. (If there are small bits of butter in the frangipane, that's OK.)
• In a small bowl, combine the granulated sugar and cardamom.
• When the puff pastry is out of the oven, use the back of a spoon to gently press down the pastry within the border. Immediately spread the frangipane over the pastry within the border. Arrange the fruit over the top of the frangipane. Sprinkle the cardamom sugar over the fruit.
• Bake until the frangipane is golden brown in spots and set in the center, 30 to 35 minutes, tenting the edges of the pastry with foil if they are browning too quickly.
• Transfer to a rack to cool slightly. Serve warm or at room temperature.

CHERRY FRANGIPANE TART

Steps:

• To make the pastry, process the flour (or flour and semolina, which gives it extra crunch) and butter, then add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.
• Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Stir in the kirsch or Armagnac. Chill for at least 20 mins.
• Heat oven to 190C/fan 170C/gas 5. Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin. Fill with lightly greased foil and baking beans and bake for 20-25 mins, removing foil after 15 mins, until golden. Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, arrange the cherries on top in a single layer. Heat the cherry conserve with 1 tbsp water until smooth, then brush over the cherries. Leave to cool before removing from the tin. Cut into wedges to serve, adding a spoonful of crème fraîche if you like.

CHERRY FRANGIPANE TART

Steps:

• Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
• Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
• Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
• Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
• Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners' sugar.

FRANGIPANI FLAN (TART)

Steps:

• Make a pastry case (or use store-bought) to line a 7 inch removable bottom tart pan and place the pastry in the tart pan.
• Spread the jam on the uncooked pastry case. Sometimes I add a tad more jam if it looks skimpy. You need a very thin layer, however.
• Cream the butter and sugar in a small bowl.
• Beat in the egg, then,
• Stir in the ground almonds, almond essence and flour.
• Transfer filling mixture to the tart case, spreading evenly.
• Bake in the center of a 325 degree oven for about 30 minutes.
• Place on rack to cool; remove ring and frost with the icing.
• Sprinkle sliced or slivered almonds on icing for garnish

PEAR FRANGIPANE TART

Steps:

• Preheat oven to 425 degrees. Roll out dough into a 12-inch round on a lightly floured surface. Fit into a 10-inch tart pan with a removable bottom and fold over to make a double-thick edge. Roll rolling pin over edge of tart pan to trim dough, and pierce bottom of dough all over with a fork. Freeze until firm, about 15 minutes.
• Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Spread the thick mixture evenly in chilled tart shell and refrigerate while preparing pears.
• Remove cooled poached pears from poaching liquid and cut in half lengthwise, removing the core and stem. Reserve poaching liquid. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Arrange sliced pear halves on frangipane filling around edge of tart, leaving space between each half, and place one half in center of tart. When arranging pears, try to "pull" slices toward center of tart, which will elongate pears a bit and fill the shell better than if the pears were just placed flat. Bake for 10 minutes, reduce oven temperature to 400 degrees, and bake until tart shell is golden brown and frangipane has puffed and browned, 25 to 35 minutes more.
• While tart is baking, bring reserved poaching liquid to a boil and reduce by half. Brush this glaze lightly over pears immediately after removing tart from oven. Serve at room temperature.

PLUM FRANGIPANE TART

Steps:

• Combine flour, sugar, and salt in a large bowl. Rub in cold butter cubes with your fingers until mixture looks like bread crumbs. Add water and egg yolk; knead into a ball. Wrap pastry in plastic wrap and chill in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine softened butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add egg and mix until well combined. Add ground almonds and beat frangipane until well combined.
• Roll out chilled pastry dough and transfer to a 9-inch fluted tart tin; trim edges.
• Spread frangipane over the pastry base. Arrange plums on top in a circular pattern.
• Bake in the preheated oven until the pastry is golden brown and the plums are soft, about 45 minutes.