Frangipane Tart

August 16, 2008



I’ve got interested to make this because the filling ask for almond paste, my favourite! 😀

Originally, it calls for fresh fruits as topping but as lazy as I am, I just put left over crust as decoration 😀

I think you can exchange the filling ingredient with some other paste.. i am thinking of durian paste at the moment 😀 😀 😀

Sugar Cookie Dough:
150 gr butter
200 gr granulated sugar
3 eggs
1 teaspoon vanilla extract
500 gr all-purpose flour
1 teaspoon baking powder

Almond Cream:
150 gr butter
125 gr granulated sugar
250 gr almond paste
2 large eggs
25 gr all-purpose flour
1/2 teaspoon salt

Sliced fruit of your choice

This is for a 26 cm mould but you can use small tart pan too 🙂

To make the crust:
Cream butter and sugar until creamy. Beat in eggs and vanilla extract.
In a separate bowl, mix flour, salt, baking powder and gradually add to
creamed mixture. Refrigerate for one hour. Roll out to 1/8-inch thickness and cover tart pan.

To make the filling:
Cream butter and sugar. Add almond paste and cream again.
Add eggs.
Add flour and mix until incorporated into mixture.
Fill the tart shell with almond cream filling to the top of pan.
Bake for 25 minutes at 350 degrees.
Make sure top is brown and cake is firm.

Cool and top with fresh fruit such as mango, kiwi, raspberries and strawberries.


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