The Perfect Frangipane Tart Recipe: Sweet Almond Bliss in Every Bite

Crafting a delectable frangipane tart brings pure joy to any dessert lover’s kitchen.

Almond-rich pastry cream nestles between buttery layers of flaky crust.

Sweet memories of french patisseries dance through each delicate slice.

Delightful textures combine crisp pastry with smooth, nutty filling that melts gracefully.

Subtle hints of vanilla and butter create an irresistible aroma wafting through your home.

Baking this elegant dessert feels like a culinary adventure waiting to unfold.

You’ll want to savor every single crumbly, luxurious bite.

Why Delia Smith Frangipane Tart Feels So Fancy

• Elevate Your Dessert Game: Impress guests and family with a sophisticated tart that looks like it came from a fancy bakery, yet feels homemade and personal.
• Master a Classic French Technique: Learn the art of poaching pears and creating frangipane, expanding your culinary skills without overwhelming complexity.
• Adaptable Seasonal Showstopper: Perfect for autumn gatherings, winter celebrations, or when you want a dessert that highlights beautiful seasonal fruit with elegant presentation.
• Customize with Ease: Switch pears for other fruits like apples or plums, adjust spices, or experiment with different nuts in the frangipane for a personalized touch that keeps the recipe exciting.

Ingredients Needed For Delia Smith Frangipane Tart

• All-Purpose Flour: A smooth wheat flour that creates a tender and crisp tart shell.
• Unsalted Butter: Provides rich flavor and helps create a flaky pastry texture.
• Salt: Enhances the overall flavor of the pastry base.

• Pears: A sweet fruit that becomes tender and infused with warm spices during poaching.
• Cinnamon Stick: Adds a warm, aromatic flavor to the poaching liquid.
• Star Anise: Introduces a subtle licorice-like flavor to the pears.
• Sugar: Helps create a sweet syrup for poaching and caramelizing the pears.

• Almond Flour: The key ingredient that gives frangipane its distinctive nutty flavor and smooth texture.
• Unsalted Butter: Creates a rich and creamy base for the frangipane.
• Eggs: Bind the ingredients together and provide structure to the filling.
• Sugar: Adds sweetness to balance the nutty almond flavor.
• Vanilla Extract: Enhances the overall flavor profile of the frangipane.

• Icing Sugar: A light dusting that adds a sweet and decorative finish to the tart.

How To Make Delia Smith Frangipane Tart With Ease

Step 1: Prepare Buttery Pastry Crust

Create a delicate shortcrust pastry by combining flour, butter, and sugar. Gently knead the dough until it forms a smooth ball. Press the pastry evenly into a tart tin, ensuring an even thickness. Refrigerate the crust for 30 minutes to help it firm up and prevent shrinking during baking.

Step 2: Poach Elegant Pears

• Water
• Sugar
• Cinnamon stick
• Vanilla bean
• White wine (optional)

Peel pears and gently simmer them in the spiced syrup until tender but still holding their shape. Remove pears and let them cool completely on a wire rack.

Step 3: Blind Bake The Crust

Preheat the oven to 375°F. Line the chilled crust with parchment paper and fill with baking weights or dried beans. Bake for 20-25 minutes until the edges turn light golden. Remove weights and parchment, then bake for an additional 5-7 minutes to crisp the bottom.

Step 4: Create Luscious Frangipane Filling

• Softened butter
• Sugar
• Ground almonds
• Eggs
• Almond extract

Blend until the mixture becomes smooth and creamy with no lumps.

Step 5: Assemble And Decorate Tart

Spread the frangipane evenly across the pre-baked crust. Arrange the cooled poached pear slices artfully on top of the almond cream.

Step 6: Bake To Golden Perfection

Place the tart in the oven and bake at 350°F for 40-45 minutes. The frangipane should puff up and turn a beautiful golden brown color.

Step 7: Finish And Serve

Allow the tart to cool completely on a wire rack. Dust with powdered sugar just before serving. Slice and enjoy the delicate combination of buttery crust, almond cream, and tender spiced pears.

Helpful Tips For Delia Smith Frangipane Tart

• Chill Dough Thoroughly: Refrigerate pastry for at least 30 minutes to prevent shrinking and maintain crisp texture during baking.
• Perfect Pear Poaching: Use ripe, firm pears and choose varieties like Bosc or Anjou that hold shape well when cooked in spiced syrup.
• Blind Baking Secrets: Use pie weights or dried beans to prevent crust from puffing up and ensure a crisp, golden base for your tart.
• Frangipane Consistency Matters: Cream almond mixture until smooth and light, ensuring even distribution of ingredients for a silky, rich filling.
• Decorative Pear Placement: Arrange pear slices in a fan or overlapping pattern for an elegant, professional-looking tart presentation.

Fun Variations Of Delia Smith Frangipane Tart

• Almond-Free Alternative: Replace almond flour with ground sunflower seeds or cashew flour for a nut-free version.
• Gluten-Free Adaptation: Use gluten-free pastry flour and xanthan gum to create a celiac-friendly base.
• Seasonal Berry Remix: Swap pears with fresh raspberries or mixed summer berries for a colorful fruit variation.
• Vegan Option: Substitute butter with coconut oil, eggs with flax eggs, and use plant-based milk in the frangipane mixture.

Best Pairings For Delia Smith Frangipane Tart

• Pair with Sauternes Wine: Indulge in a glass of golden Sauternes, a sweet French dessert wine that perfectly complements the rich almond frangipane and delicate poached pears, creating a luxurious flavor harmony.
• Create a Spiced Tea Companion: Brew a warm chai or cinnamon-spiced tea that echoes the poaching syrup's aromatic notes, providing a comforting backdrop to the tart's delicate sweetness.
• Match with Vanilla Bean Ice Cream: Serve a scoop of creamy vanilla bean ice cream alongside the tart, offering a cool, smooth contrast to the warm, nutty frangipane and enhancing the dessert's overall richness.

Store Delia Smith Frangipane Tart Properly

• Store covered in the refrigerator for up to 3 days, protecting the tart from absorbing other food odors by wrapping it tightly in plastic wrap or placing in an airtight container.
• Wrap the entire cooled tart in double layers of plastic wrap and aluminum foil, storing flat in the freezer for maximum 1 month without compromising texture.
• Wrap each slice separately in plastic wrap, then place in a freezer bag to preserve freshness for up to 2 weeks, allowing flexible portion-based storage.
• Thaw refrigerated or frozen tart at room temperature for 30 minutes, then warm gently in a preheated oven at 160°C for 1015 minutes to restore crisp crust and prevent soggy bottom.

FAQs About Delia Smith Frangipane Tart

• What is frangipane?

A sweet almond cream made from ground almonds, butter, sugar, and eggs, commonly used in French pastry as a rich, creamy filling for tarts and pastries.

• Can I use different fruits instead of pears?

Yes, apples, plums, or apricots work wonderfully in this tart, offering similar texture and complementing the almond cream perfectly.

• Do I need special equipment to make this tart?

A tart tin with a removable bottom, food processor or mixer, and basic baking tools are helpful but not mandatory for creating this delicious dessert.

• Is frangipane tart difficult to make for beginners?

No, while it looks impressive, the recipe is straightforward with simple steps, making it achievable for home bakers with basic cooking skills.

Frangipane Tart Recipe

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4.6 from 8 reviews

• Total Time: 90 mins
• Yield: 8 1x

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Description

Silky French Frangipane Tart delights with almond cream nestled in buttery pastry, promising pure Parisian elegance. Sweet nutty layers melt gracefully, inviting you to savor each delectable bite of this classic French dessert.

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Ingredients

Scale 1x2x3x

Pears and Poaching Liquid:

• 3 firm pears
• 6 cups (1.4 liters) water
• 2 cups (400 grams) sugar
• 2 cinnamon sticks
• 1 star anise
• 1 tablespoon vanilla extract
• 2 lemon peel strips
• 12 lemons

Tart Crust:

• 240 grams (8.5 ounces) flour
• 70 grams (2.5 ounces) sugar
• 14 teaspoons salt
• 1 teaspoon lemon zest
• 155 grams (5.5 ounces) cold butter
• 1 egg yolk
• 1 teaspoon vanilla extract

Frangipane Filling:

• 115 grams (4 ounces) butter
• 115 grams (4 ounces) sugar
• 115 grams (4 ounces) almond flour
• 3 eggs
• 15 grams (0.5 ounces) flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1 tablespoon dark rum (optional)

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Instructions

1. Prepare a buttery shortcrust pastry and carefully press into a tart tin, ensuring even coverage along the sides and bottom. Refrigerate for 30 minutes to firm up the dough.
2. Create a fragrant poaching liquid with aromatic spices and gently simmer pears until tender but not falling apart. Remove pears and allow them to cool completely in the liquid.
3. Preheat oven to 190°C. Line the chilled pastry with parchment paper and ceramic weights, then blind bake for 25-30 minutes until the edges turn pale golden.
4. While the crust bakes, prepare the frangipane by thoroughly blending ground almonds, butter, sugar, eggs, and vanilla into a smooth, creamy mixture.
5. Remove weights and parchment from the crust, letting it cool slightly. Spread the frangipane evenly across the base of the tart shell.
6. Drain poached pears and arrange elegant, thin slices artfully on top of the frangipane, slightly pressing them into the almond cream.
7. Return tart to the oven and bake at 180°C for 40-45 minutes until the frangipane puffs up and turns a rich golden brown.
8. Allow tart to cool completely on a wire rack, which helps set the filling and intensify flavors. Dust with a delicate veil of powdered sugar before serving.

Notes

• Freeze the dough for 15 minutes before pressing into the tart tin to prevent shrinkage and ensure a crisp crust.
• Choose ripe but firm pears like Bosc or Anjou for the best texture and flavor when poaching.
• Drain poached pears thoroughly on a paper towel to prevent excess moisture from making the tart soggy.
• For a gluten-free version, substitute almond flour and a gluten-free flour blend in the pastry and frangipane mixture.

• Prep Time: 20 mins
• Cook Time: 70 mins
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 337
• Sugar: 28 g
• Sodium: 93 mg
• Fat: 19 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 70 mg