The Fresh Fruit Frangipane Tart is a beautifully balanced dessert that combines a buttery crust, rich almond cream, and vibrant fresh fruits. With its crisp base and soft, nutty filling, this tart delivers a luxurious taste in every bite. The colorful fruit topping not only enhances the flavor but also makes it visually stunning.
Fruit Frangipane Tart:
Perfect for celebrations, tea parties, or weekend baking, this tart is a wonderful blend of texture and flavor. The creamy frangipane pairs wonderfully with seasonal fruits, making it both refreshing and indulgent at the same time.
History:
Frangipane originated in France and Italy, named after the noble Frangipani family known for almond-based perfumes and pastries. Over time, almond cream became a staple in European baking, especially in tarts and pastries. The addition of fresh fruits evolved as a way to enhance both taste and presentation, making the frangipane tart a classic dessert worldwide.
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Fresh Fruit Frangipane Tart
Ingredients
For the Tart Crust
- 1¼ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- ¼ cup powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
For the Frangipane Filling
- ½ cup unsalted butter (softened)
- ½ cup powdered sugar
- 1 cup almond flour
- 2 eggs
- 1 tsp vanilla extract
For Topping
- Fresh fruits (berries, kiwi, peaches, or mango)
- 1 tbsp apricot jam (for glaze – optional)
Instructions
- Mix flour and powdered sugar in a bowl. Add butter and rub until crumbly.
- Add egg yolk and cold water to form a dough. Chill for 30 minutes.
- Preheat oven to 180°C (350°F).
- Roll out dough and line a tart pan. Prick the base with a fork.
- Cream butter and sugar until light. Add eggs, vanilla, and almond flour.
- Spread frangipane evenly over the tart base.
- Bake for 30–35 minutes until golden and set.
- Cool completely, then arrange fresh fruits on top.
- Brush lightly with warmed apricot jam for shine.
Notes
- Use room-temperature butter for smooth frangipane.
- Fresh seasonal fruits give the best flavour.
- Allow tart to cool before adding fruit.
- Almond flour gives authentic texture.
- Glazing enhances appearance and keeps fruit fresh.
Tips for Fruit Frangipane Tart:
- Blind bake crust for extra crispness.
- Avoid watery fruits to prevent sogginess.
- Chill tart before slicing for neat cuts.
- Add citrus zest for extra aroma.
- Serve with whipped cream or ice cream.
FAQs for Fruit Frangipane Tart:
Q1: Can I make this tart in advance?
Yes, bake the tart a day ahead and add fruit before serving.
Q2: Can I use store-bought crust?
Yes, for convenience, though homemade tastes better.
Q3: What fruits work best?
Berries, peaches, kiwi, and mango work beautifully.
Q4: How long does it stay fresh?
Up to 2 days when refrigerated.
Q5: Can I make it gluten-free?
Yes, use gluten-free flour and almond-based crust.
Conclusion:
The Fresh Fruit Frangipane Tart is an elegant dessert that blends rich almond flavor with the freshness of seasonal fruits. Its crisp crust, creamy filling, and vibrant topping make it ideal for celebrations or refined everyday treats. Easy yet impressive, this tart is sure to become a favorite in any kitchen.