Almond Frangipane Tart

Almond Frangipane Tart

By: Ashlyn Walters / Southern Hospitality Company

If you’re looking for a dessert that looks like you spent hours in the kitchen but actually only took about 15 minutes of your time (plus a little baking patience), this almond flour tart is for you. I’ve handed this recipe out to so many people over the years, and it’s always a crowd-pleaser. There’s something about the combination of almond flavor and buttery, tender crust that makes it feel fancy, but don’t worry—this one’s shockingly easy to pull off. Whether you’re serving it at a baby shower, a bridal shower, or just need a lighter dessert for Easter or any spring gathering, this tart delivers the perfect balance of elegance and ease. And if you, like me, have a borderline obsession with all things almond, this will quickly become your go-to treat.

Ingredients:

Powdered sugar for dusting

1 prepared pie crust or tart crust (blind baked for 10-15 minutes at 350°F)

1 stick unsalted or salted butter (room temperature)*

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 tsp almond extract

2 cups almond flour

1/2 tsp salt (optional, if not using salted butter)

1/4 cup slivered almonds

Instructions:

1. Blind Bake the Crust:
   • Preheat your oven to 350°F.
   • If using a tart pan, press your prepared pie or tart crust into the pan, making sure it’s evenly lined. If using a pie dish, follow the same process.
   • Line the crust with parchment paper, and use pie weights or dried beans to prevent bubbling. Bake for 10-15 minutes, until lightly golden but not overdone. Remove from the oven and set aside to cool slightly.
2. Prepare the Filling:
   • In a glass mixing bowl, use a hand mixer to cream the room-temperature butter and granulated sugar together. Beat until light and fluffy, ensuring the sugar is fully incorporated.
3. Add the Wet Ingredients:
   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts until fully mixed.
4. Add the Almond Flour:
   • Fold in the almond flour and salt (if using). Mix until smooth and well-combined.
5. Assemble the Tart:
   • Pour the almond flour mixture into the blind-baked crust. Use a spatula to spread the filling evenly. Sprinkle slivered almonds on top for extra texture and flavor.
6. Bake the Tart:
   • Preheat the oven to 375°F. Bake for 30-35 minutes (or 25 minutes for convection ovens) until the top is golden brown and the filling is set. If using a tart pan, it should cook evenly, but check for a golden, firm texture.
7. Cool and Serve:
   • Let the tart cool completely before serving. Dust lightly with powdered sugar for a beautiful finish.

Tips for Success:

1. Room Temperature Butter: Make sure your butter is at room temperature for easy mixing. If it’s too cold, it won’t cream well with the sugar, and if it’s too soft, it might separate into greasy clumps. Aim for soft but not melted!
2. Blind Baking the Crust: Blind baking is key to avoiding a soggy crust. If you don’t have pie weights, dried beans or rice work just as well. And make sure to bake it until it’s lightly golden—not fully crisp, just enough to set the shape.
3. Don’t Overmix the Almond Flour: Almond flour has a delicate texture. Overmixing the batter after adding the almond flour can make the tart denser than it should be. Gently fold it in until just combined.
4. Watch the Oven: Every oven is different. If you’re using a tart pan, it tends to bake more evenly, but check the tart a few minutes before the timer goes off to avoid overbaking. The tart is done when the top is golden brown and the filling feels set—not wobbly in the center.
5. Let It Cool Completely: I know it’s tempting, but let the tart cool fully before slicing and serving. This will allow the filling to firm up and make for cleaner slices.
6. Add a Personal Touch: You can play with the topping a bit. Add a few fresh berries for color—raspberries work especially well! I have also found that adding jam or preservative between the base pie dough layer and the almond filling makes an exceptional Bakewell tart.
7. Storage: This tart keeps surprisingly well. If you’ve got leftovers (though, let’s be honest, that’s unlikely), store them in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.

We’d love to hear your thoughts if you try this recipe! Enjoy your almond tart!