Frangipane Tart with Strawberries and Raspberries
Delight your taste buds with this elegant Frangipane Tart with Strawberries and Raspberries, a show-stopping dessert that combines a buttery, melt-in-your-mouth pastry crust with a rich almond-flavored frangipane filling. Layered with fresh, vibrant strawberries and raspberries, this tart is finished with a glossy apricot glaze for a professional patisserie touch. Perfect for spring gatherings or summer celebrations, this recipe masterfully showcases seasonal berries while balancing natural sweetness with nutty undertones. With a manageable prep time and stunning results, this tart is destined to become a go-to recipe for impressing family and friends. Bake it to perfection and serve as a refined, flavorful centerpiece that’s as beautiful as it is delicious!
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Ingredients
- 250 grams All-purpose flour
- 50 grams Powdered sugar
- 125 grams Unsalted butter
- 2 tablespoons Cold water
- 120 grams Almond flour
- 100 grams Granulated sugar
- 100 grams Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 200 grams Fresh strawberries
- 150 grams Fresh raspberries
- 2 tablespoons Apricot jam
- 1 tablespoon Water (for jam glaze)
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a large mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold butter and rub it into the flour until the mixture resembles breadcrumbs.
Step 3
Gradually add cold water, 1 tablespoon at a time, and mix until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 4
Lightly flour a clean surface and roll out the chilled dough into a circle about 3mm thick. Carefully transfer it to a 9-inch tart tin, pressing the dough into the edges. Trim any excess dough and prick the base with a fork. Chill in the freezer for 10 minutes.
Step 5
Line the tart shell with parchment paper and fill it with baking weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Let the tart shell cool slightly.
Step 6
In a separate bowl, cream together the almond flour, granulated sugar, and softened butter until smooth. Beat in the eggs and vanilla extract until thoroughly combined.
Step 7
Spread the frangipane mixture evenly over the cooled tart shell.
Step 8
Bake for 20-25 minutes, or until the frangipane is puffed and golden. Allow the tart to cool completely before decorating.
Step 9
Slice the strawberries in half and arrange them along with the raspberries on top of the cooled tart in a decorative pattern.
Step 10
In a small saucepan, heat the apricot jam and water together over low heat, stirring until smooth. Brush the glaze over the berries to give them a glossy finish.
Step 11
Serve the tart at room temperature and enjoy!
Nutrition Facts
| Serving size | (1268.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4198.7 |
| Total Fat 261.8g | 0% |
| Saturated Fat 121.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 867.1mg | 0% |
| Sodium 184.3mg | 0% |
| Total Carbohydrate 427.0g | 0% |
| Dietary Fiber 33.4g | 0% |
| Total Sugars 197.0g | |
| Protein 69.0g | 0% |
| Vitamin D 131.3IU | 0% |
| Calcium 465.5mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 980.2mg | 0% |
Source of Calories