A frangipane tart is a classic French tart filled with a fairly heavy, utterly delicious almond filling. (In fact, "frangipane" means "almond cream" in French.) This strawberry frangipane tart is a classic and elegant spring version of this delicious dessert.
It's the first Monday of the month--time for the Taste Creations Blog Hop! This month, my blogger friends and I are sharing some amazing spring desserts. Head to the end of the post to see the other tempting spring recipes from my fellow bloggers.
I've always been a sucker for a fruit tart. Really any variety of fruit tart. But recently, I've been especially enamored with frangipane tarts (so versatile! So many delicious fruits that taste so amazing with that almond filling!). For this blog hop, I decided to make one for myself, rather than heading to my favorite local baker. I used this recipe, from chef Ruth Rogers, who runs a Michelin-starred restaurant. That's usually a pretty good indication that a recipe is going to be good! And the flavor was lovely--but man, the quantities are all off for a home cook. It makes far more tart crust dough than necessary for a single 9.5" tart pan, and about three times as much frangipane filling as you need. I'm going to share Ruth's recipe translated into volumes for my American readers, but I'm definitely going to keep working on it to develop the perfectly proportioned recipe to make a single strawberry frangipane tart for my readers. Watch this space.
Strawberry Frangipane Tart Crust:
Strawberry frangipane tarts have a pre-baked, cookie-like shortcrust pastry crust. The crust gets baked on its own, weighed down with pie weights (or uncooked beans or rice, like I used), so it won't puff up.
Strawberry frangipane Tart Crust by Volume:
- 2/3 cup butter (11 Tablespoons)
- 1 2/3 cups flour
- 1/3 cup powdered sugar
- 2 egg yolks
The technique in Ruth's recipe was great. The dough was lovely. It was just about twice what I needed for a single frangipane tart. I lined my large tart pan, and had enough to make five miniature tart crusts as well.
Strawberry Frangipane Tart Filling by Volume:
- 1 1/3 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 2 1/2 cups ground almonds
- 3 Tablespoons flour
Again, the flavor of the frangipane filling was delicious. But the amount made was way off--but not by an amount that matched the crust.
I filled my large tart... and the five miniature tarts... and still had enough left over that I probably could have filled another large tart pan.
I used Ruth's baking instructions, and found them perfect. It's only the quantities of the different parts of the recipe that are off.
Have you ever wondered what makes those pretty fruit tarts from the bakery so shiny? It's an incredibly easy glaze.
Glaze for a Strawberry Frangipane Tart
- 1/2 a cup of apricot jam
- 2 Tablespoons water
To make the glaze, just heat up the jam and water until it's warm, well-combined, and pretty runny. Use a fine-mesh strainer to remove any chunks of fruit.
Use a pastry brush to spread the shiny glaze over the fresh strawberries layered on the baked frangipane tart. I love using my silicone pastry brush with those funky hole-filled bristles in the center. Those holes capture more of whatever liquid you're spreading and make the whole job easier, with less dunking and back and forth.
Look how pretty and shiny!
So remember to come back to this post, because I'm going to be testing and developing my own perfect version of a strawberry frangipane tart designed for the home baker.
But in the meantime, check out these other fabulous springtime recipes from my fellow bloggers in the Taste Creations Blog Hop:
Mom Home Guide: Carrot Cake Cupcakes with Cream Cheese Icing
Our Good Life: Angel Food Cupcakes