Frangipane is the filling of some mouthwatering tarts.
On the origin of this recipe there are several versions. For some it is a recipe that Count Cesare Frangipani gave to Catherine de Medici before her marriage to the king of France.
For others it is a French recipe invented by Pierre de La Varenne in 1651.
Frangipane gives tarts an incredible crunchiness and goodness.

Raspberry jam frangipane tart

  • Preparation time: 30 minutes + cooking time
  • For a 28-cm cake pan
  • Difficulty: Average difficult recipe

  • Ingredients
  • For the short-crust pastry:
  • 250 gr of all-purpose flour
  • 100 gr of powdered sugar
  • 100 gr of butter
  • 1 egg
  • 1 pinch of salt
  • For the frangipane:
  • 100 gr of powdered sugar
  • 125 gr of butter
  • 2 eggs
  • 40 gr of all-purpose flour
  • 125 gr of almond flour
  • For filling and decoration:
  • 5 tbsp of raspberry jam
  • 50 gr of slivered almonds
  1. Instructions
  2. Prepare the short crust pastry. Cut the butter into small cubes. In a bowl mix the butter with the sugar and salt. Add the egg and finally the flour. Mix quickly. Roll out the mixture and cover it with cellophane. Place it to rest in the refrigerator for at least two hours.
  3. Prepare the frangipane. In a bowl, whisk well the butter and sugar. Combine the sifted flour, almond flour and finally the eggs, one at a time.
  4. Preheat the oven to 170°.
  5. Roll out between two sheets of baking paper the short-crust pastry to a thickness of about 3.5 mm.
    In a buttered and floured tart pan, place the well-cold disk of short crust pastry. Prick the base with a fork. Pour in the jam and level it well. Pour over the frangipane with a sac a poche to make it even and the almond slivers.
  6. Bake for about forty-five minutes.

Tips to ensure the success of the dish:

  • Short-crust pastry can have two distinct processes. In one process, butter is worked with sugar and then the other ingredients are combined. The other process involves sanding the butter into the flour and then adding the other ingredients. The two processes will give different types of shortbread: one crumblier and one crunchier.
  • Another type of jam can also be used, as long as it is not too sweet.
  • To make the tart even more mouthwatering, fresh raspberries can be added inside the frangipane before baking.
  • The timing of the baking is approximate because every oven bake differently. The pastry should not darken too much.