Frangipane Fruit Tart
Frangipane tarts are my absolute go-to. They are super simple and extremely versatile. No matter what fruit is in season, I can throw it on top of a frangipane base and I've got a stellar tart. This tart is great for any occasion and you can make just the frangipane for other recipes as well!
Ingredients
- ½ recipe pate brisée
- 200 g almond powder
- 200 g granulated sugar
- 200 g butter softened
- 3 medium-sized eggs
- 40 g all-purpose flour
- ½ litre of fruit sliced
Makes: 10inch round, 1inch height
Instructions
- Roll the pâte brisée to 3mm/⅛” thick. Shape into the tart pan and dock the bottom. Set aside in the fridge.
- In the stand mixer bowl or a mixing bowl, combine the rest of the ingredients except the fruit, and turn on the stand mixer or hand mixer to low speed. Gradually increase the speed until the mixture is fluffy, about 3-4 minutes.
- Preheat the oven to 325°F on a convection oven and 350°F on a conventional oven.
- Spread the frangipane over the bottom of the tart shell and level it.
- If using stone fruits, cut the fruit into wedges, or toss berries in sugar, flour, and lemon zest. Spread this on top of the frangipane in an event layer.
- Place the tart on the middle rack of the preheated oven and bake until the crust and edges of the frangipane are golden brown, and the centre jiggles slightly about 15-18 minutes.
- Take out of the oven and allow to cool before serving with ice cream.
Nutrition
Serving: 1serving | Calories: 352kcal | Carbohydrates: 32g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 181mg | Potassium: 48mg | Fiber: 2g | Sugar: 19g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
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