The Best Frangipane Tart Recipe

The Best Frangipane Tart Recipe

I love apricots, because of their sweet flavour with a subtle hint of sharpness. That’s what inspired me create the best frangipane tart recipe I could. I also adore apricots because I spent a few happy months picking them on a lovely family farm in sunbaked South Australia.

What is frangipane, and how do you make frangipane? The frangipane filling recipe contains flour, ground almonds, eggs, sugar and butter (or baking margarine). This frangipane mix takes just seconds to make in my food processor. Then just fill the pastry case and bake.

This is similar to a Bakewell tart, but that contains cherries. Also, there is a layer of jam under the almond filling rather than the halved fruit used in this recipe. In any case, that is apparently known as a Bakewell pudding – not tart – in its home county of Derbyshire.

You could make this recipe even simpler by using a ready made pastry case – but they do tend to be rather small. Using ready rolled pastry cuts out a lot of work anyway – and negates the need to place a baking sheet below the tart tin to catch any spills as the pastry bakes. As well as not having to make dough.

Not having to separate the eggs into whites and egg yolks helps make things simpler here. Caster, regular granulated or even icing sugar all work equally well in this easy frangipane recipe too.

For me, it has to be apricots, rather than apple or pear frangipane tart recipes. (I don’t really like pears, anyway.) Though I may try a raspberry version one day. This apricot and almond frangipane tart recipe makes such a pretty dessert, and tastes divine. The apricot tart pictured was from my first time making this – it really is that easy.

This recipe for frangipane tart serves 8

The best frangipane tart recipe ingredients

  • Sweet shortcut pastry, 1 sheet (I used, Jus-Rol, sold in major supermarkets)
  • Butter (at room temperature) or baking margarine, 100g, cubed
  • Granulated or caster sugar, 100g
  • Eggs, 2
  • Plain flour, 30g
  • Ground almonds, 100g
  • Almond extract, 1/2 tsp
  • Apricot halves (in juice), 1 tin, well drained
  • Apricot jam, 2 tbsp
  • Flaked almonds, 1 tbsp


How to make frangipane tart

  • Remove the pastry from the fridge at least 45 minutes before you begin.
  • Preheat the oven to 170 degrees fan or equivalent. Grease the tart tin with baking margarine.
  • Unroll the pastry slowly – to avoid cracking – and lay it over the tart tin. Gently, lower it into the tart tin and press into the edge. Trim the excess with a sharp knife. (I leave the pastry in its baking paper, as per the Jus-Rol pack directions, as this makes removing it, later, much easier.)
  • Prick the base with a fork, then freeze for 10 minutes, before blind baking for 15 minutes.
  • To blind bake, line the pastry with baking paper, then fill this lining with baking beans or uncooked rice.
  • To make the frangipane filling, put the baking margarine or butter and sugar into a food processor and pulse for about 7 seconds to mix. Add the flour, then mix for a few more seconds, before doing the same with the eggs, then the almonds and almond extract.
  • Spoon the almond flour filling mixture into the pastry case and smooth over. Then, carefully and neatly, place the apricots on top of the filling and push in carefully.
  • Bake for about 30 minutes, until the top is golden brown. Remove from the oven.
  • Warm the apricot jam (about 15 seconds in the microwave does the trick) and brush all over the top of the hot tart. Then sprinkle over the flaked almonds, pressing each one gently to make them ‘stick’ to the jammy topping.

Serve this almond and apricot frangipane tart with fresh cream.

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