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Feb 23, 2018
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Baked: Very Berry Frangipane Tart

June 19th 10:06am, 2013


Berries are everywhere right now, and you should take advantage of that. This tart was made with the freshest berries around, brought to my doorstep from Green Bean Delivery.

“Frangipane” is one of those words that I could never remember the proper definition of. I actually think it’s a rather unpleasant-sounding word for a very pleasant-tasting dessert. It simply means a filling made from almonds. I recently had a frangipane ice cream that I was smitten with, and I started looking for this elusive but wonderful flavor everywhere I went. So when I was buried in berries this week, I knew the perfect way to celebrate them.

The tart dough is buttery with a soft crunch − and the frangipane is very soft and nutty. The berries were a lot prettier before baking, but afterward they’re lovely and warm, with a deeper taste. If you’re looking for a fresh fruit tart, this isn’t it. This is more gooey and nutty, with a mouthful of berries in every bite.

I also like that you can make this entire tart in one go; no prebaking here. Happy baking!


Very Berry Frangipane Tart
Makes 1 9-inch tart

Adapted from Standard Baking Co.

Tart shell

6 Tbsp. butter, softened
1 tsp. sugar
Pinch salt
1⅓ cups all-purpose flour
2 egg yolks
1 Tbsp. ice-cold water
1 Tbsp. vodka or cold water

• Beat together the butter and sugar and soft and creamy. Mix in the flour, followed by the egg yolks, water and vodka.
• When the ingredients are just combined, turn the pastry out of the bowl and gently knead it to make a smooth ball, adding more water as needed (but only knead as much as necessary to bring it together or the shell will be tough). Wrap the pastry in plastic wrap and refrigerate it for at least an hour or overnight.
• Remove the pastry 30 minutes or so before using. Preheat the oven to 350 degrees. Grease a tart pan and set aside.
• Roll out the pastry between two sheets of parchment paper until it is ⅛ to ¼ inch thick. Place it over the tart pan and press it gently into place. Set aside.


1 cup almond flour or almond meal*
1 Tbsp. all-purpose flour
Pinch salt
7 Tbsp. butter, softened
½ cup sugar
1 egg at room temperature
1 Tbsp. Frangelico (or liqueur of your choice)
1 Tbsp. vanilla
2 cups (or as much as desired to cover the tart) fresh berries of your choice

• Whisk together the almond meal, flour and salt in a small bowl. Set aside.
• In a large bowl, beat the butter and sugar until fluffy. Add the egg, liqueur and vanilla and mix well.
• With the mixer on low speed, add the flour and mix until it’s combined. (The mixture can be stored in a tightly covered container for up to 3 days if it’s not being used immediately.)
• Spread the frangipane into the tart shell, using a spatula to even it out, and top with the berries. Bake for 40 to 50 minutes at 350 degrees or until the tart edges are browned.
• Let cool. Before serving, sift powdered sugar over the top.
• Store the frangipane at room temperature. It’s best eaten within 3 or 4 days.

* Available at Trader Joe’s or Kitchen Conservatory



By Amrita Song

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