Frangipane Recipe

This Frangipane Tarts recipe is a nutty and sweet recipe, which is made with almond flour and almond extract. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes.

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Frangipane Recipe Ingredients

• 8 Pre-made Frozen Tart Shells
• 8 tsp. Cherry Preserves, Or Other Fruit Jam
• 1/2 cup Unsalted Butter, At Room Temperature
• 1/2 cup Sugar
• 1 cup Almond Flour
• 2 Eggs
• 1 Tbsp. All-purpose Flour
• 1 tsp. Almond Extract
• 1/4 tsp. Vanilla Extract
• 1 pinch Kosher Salt
• Sliced Almonds, For Topping

How To Make Frangipane Tarts

1. Pre-bake the shells: Following the package instructions, fully pre-bake the frozen tart shells. Allow them to cool completely on a wire rack.
2. Add the jam: Once the shells are cool, spoon 1 teaspoon of cherry preserves (or your jam of choice) into the bottom of each shell and spread it into an even layer. Set the prepared shells aside.
3. Start the frangipane: Preheat your oven to 350ºF. In a medium bowl, use an electric mixer to cream the room-temperature butter and sugar together for a few minutes until light and fluffy.
4. Add almond flour and eggs: Add the almond flour and mix for another minute, scraping down the sides of the bowl. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Finish the frangipane: Mix in the all-purpose flour, almond extract, vanilla extract, and salt until just combined.
6. Fill and bake the tarts: Spoon the frangipane filling into the prepared tart shells, filling them about three-quarters full. (Note: This recipe will likely yield extra frangipane). Sprinkle a few sliced almonds over the top of each tart. Bake for 20–25 minutes, until the filling is golden brown, puffed, and set in the center. Allow to cool on a wire rack before serving.

Recipe Tips

• What is frangipane? Frangipane is a classic French pastry filling made from a simple cream of butter, sugar, eggs, and almond flour. It bakes into a soft, moist, and nutty cake-like texture.
• How to know when frangipane is done baking? The tarts are ready when the frangipane is puffed up, golden brown across the top, and a toothpick inserted into the center comes out clean.
• Can I use a different jam? Absolutely! While cherry is delicious, this recipe works beautifully with apricot, raspberry, or even fig preserves as the base layer.
• What do I do with the extra frangipane? This recipe makes a generous amount. The leftover frangipane can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to a month. Use it for another batch of tarts or spread it on croissants before baking.

What To Serve With Frangipane Tarts

These tarts are delightful on their own, especially when served slightly warm. They can also be elevated with:

• A light dusting of powdered sugar
• A dollop of crème fraîche or whipped cream
• A side of fresh berries

How To Store Frangipane Tarts

• Refrigerate: Store the cooled tarts in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or gently reheated in a 300°F oven for 5-7 minutes.
• Freeze: The unbaked frangipane filling freezes very well. The baked tarts can also be frozen, though the pastry may soften slightly upon thawing.

Frangipane Tarts Nutrition Facts

• Serving: 1 tart
• Calories: 380 kcal
• Carbohydrates: 30g
• Protein: 6g
• Fat: 26g
• Saturated Fat: 11g
• Sugar: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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