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Fruit tarts with Frangipane

Apricot tart with frangipane recipe

Frangipane Tarts are a classic and once you master a basic recipe, it’s very easy to make. A frangipane cream can be as creative as you like, by adding spices, zest or rose water.

Apricot tart with frangipane recipe

Fruit tarts with Frangipane


Basic Frangipane Recipe:

  • 1/2 cup sugar
  • 100 g unsalted butter
  • 1 cup almond meal
  • 2 eggs
  • 1 tsp vanilla (this can be substituted with citrus zest, spices)

You will also need:

  • 1 roll Paneton Sweet Pastry
  • Fruit to fill (if you are making one long tart, you will need 6 apricots. For single serve tarts - you will need 1/2 an apricot per tart.)


Basic Frangipane Recipe:

  • Cream butter and sugar until sugar has dissolved.
  • Mix in almond meal till combined.
  • Mix in eggs one a time, combine well.
  • Add Vanilla or other flavours (lemon/orange zest/cinnamon/ginger)

How to make a frangipane tart:

  • Grease you tart tin with butter and press in pastry. For best results, allow pastry lined tins to rest in fridge for 30 minutes.
  • Blind bake pastry case for 10 minutes.
  • Spread frangipane cream over tart base and press in fruit.
  • Bake for 30-45 minutes until golden.
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