Frangipane and Almond Cream Tart

Frangipane and Almond Cream Tart

Craving a delicious and elegant dessert?

Look no further than this exquisite Frangipane and Almond Cream Tart!

It’s the perfect treat to impress your guests at your next dinner party or simply to indulge in alone.

The rich and creamy almond filling is nestled in a tender crust, creating a mouthwatering combination of flavors and textures.

So, let’s dive in and learn how to make this delightful dessert, and discover the difference between frangipane and almond cream!

Preparation time: 30 minutes
Cooking time: 40 minutes
Yield: 8 servings


  • 1 pre-made pie crust (or homemade if preferred)
  • 1 cup almond flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup apricot jam
  • 1/2 cup sliced almonds


  1. Preheat your oven to 350°F (180°C). Roll out the pie crust and place it in a 9-inch tart pan, pressing the crust into the bottom and up the sides of the pan. Prick the bottom with a fork to prevent it from puffing up during baking.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the almond flour, followed by the eggs, one at a time. Stir in the vanilla and almond extracts.
  3. Combine the all-purpose flour and salt in a separate bowl, then gradually add it to the almond mixture, mixing until smooth. This is your almond cream.
  4. Spread the apricot jam evenly over the pie crust, followed by the almond cream. Gently smooth the surface of the almond cream with a spatula.
  5. Sprinkle the sliced almonds over the top of the tart. Bake for 35-40 minutes, or until the edges of the crust are golden and the almond cream is set and slightly golden on top.
  6. Allow the tart to cool completely before serving. Enjoy your Frangipane and Almond Cream Tart!

Tips and Tricks:

  • For a homemade crust, use a simple pâte sucrée (sweet shortcrust pastry) recipe.
  • You can substitute the apricot jam with raspberry or cherry jam for a different flavor profile.
  • For a dairy-free option, replace the butter with a plant-based or dairy-free alternative.

Nutritional Information:


Substitution Options:

  • For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend.
  • For a vegan option, replace the eggs with flax eggs or another egg substitute, and use a vegan butter alternative.

Wine Pairing:

Pair this dessert with a sweet dessert wine, such as a Sauternes or a Moscato d’Asti.

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