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Frangipane Tart
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MANGO AND RASPBERRY FRANGIPANE TART
Ingredients
  • 1 prebaked tart shell see note
  • ½ c butter softened
  • ½ c sugar
  • 1 c almond flour
  • 3 large eggs
  • 1 tbsp flour
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • ½ tsp lemon zest
  • 1 large mango peeled and sliced
  • 1 c fresh raspberries
  • 2 tbsp apple jelly
Instructions
  1. Preheat the oven to 350 degrees

  2. Make the pastry and bake the tart shell according to the instructions on the blog post If I Can Make a Fruit Tart, You Can Make a Fruit Tart. (See Link in Notes) This can be done the day before.

  3. While the tart shell is cooling make the Frangipane (almond custard) filling.
  4. Cream the butter and sugar in the bowl of a stand mixer at medium to medium high for at least five minutes until the mixture is very light in color and well mixed. Stop the mixer and scrape the sides of the bowl and the paddle once or twice during this process.
  5. Over low speed add one egg and one-third of the almond flour. Once they are incorporated, increase the speed to high and beat for one minute. Repeat twice more with the remaining eggs and almond flour.
  6. Add the plain flour and mix. Add the vanilla and almond extracts and the lemon zest. Mix until just combined.
  7. Place the the frangipane filling in the cool tart shell and use a knife or offset spatula to spread it evenly.
  8. Arrange the fruit on top of the filling.
  9. Bake in a 350 degree oven 45 to 55 minutes. The frangipane should rise around the fruit and be a deep golden brown.
  10. Remove the tart from the oven.
  11. Melt the apple jelly in a microwave for 30 seconds or over the stove top. Use a pastry brush to spread the jelly over the top of the tart.
  12. Once the tart has fully cooled, carefully remove from the tart pan and serve.
Recipe Notes

Note: If I Can Make a Fruit Tart, You Can Make a Fruit Tart