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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Recipe Information
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)
Instructions
Preheat the oven to 180°C (350°F).
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.
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.
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.
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.
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.
Spread the frangipane mixture evenly over the cooled tart shell.
Bake for 20-25 minutes, or until the frangipane is puffed and golden. Allow the tart to cool completely before decorating.
Slice the strawberries in half and arrange them along with the raspberries on top of the cooled tart in a decorative pattern.
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.
Serve the tart at room temperature and enjoy!
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 24.7 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
