You can now enjoy both cake and pie. There’s a tiny place called Frangipane Junction halfway between Cake Town and Pieville where almond cake and flaky buttery pastry combine to showcase your favorite summer fruits in the most stunning way. Bring this simple frangipane tart recipe to a picnic. Your pals will inquire as to which bakery you visited. Lime zest and crème fraiche can be used as garnish.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
Ingredients
- 3 puff pastry rectangles
- 1 ½ tablespoons butter, softened
- ⅓ cup white sugar
- 1 tablespoon white sugar
- 1 large egg
- ¾ cup almond flour
- ¼ teaspoon fine salt
- ⅛ teaspoon vanilla extract
- ¼ teaspoon almond extract (Optional)
- 3 pluots, or to taste
- 3 tablespoons apricot jam (Optional)
- 2 teaspoons water (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
- Cut third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick pastry strips on top. Poke shallow holes all over bottom of dough using a fork. Do not prick the raised border.
- Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing filling.
- Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with almond paste. Stick pluots snugly, but not too deeply, into filling.
- Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
- Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over cooled tart.
- Feel free to substitute puff pastry with pie dough.
- Use any stone fruit you prefer.
- Very finely ground-blanched almonds can be substituted for almond flour if desired.
Nutrition Facts
| Calories | 397 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 204 mg |
| Sugars | 17 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Boyfriend and I really liked it! Pluots and frangipane worked well together. I used one sheet of Schär gluten free puff pastry and made one medium sized tart and one baby tart. Even with the small tart size, we could have used at about 30-50% more frangipane. Still a great recipe 🙂
Turned out very well! I will definitely be making this again and again.
I was disappointed. It sounded fantastic, and I was eager to try this recipe. It looked beautiful. The puff pastry was spectacular. And tasting the frangipani, I was excited about that flavor. But the finished product needed much more of the frangipani. I had not been able to find pluots at the grocery store, and had used peaches. All we could taste in the baked cake was peaches. If I made it again, I would double or triple the frangipani dough.
Very Good. Making it again this week.
it was ;hard to make. The crust didn’t hold up well and fell apart. It tasted terrific. I would try it again.
Lovely use of frangipane and fresh fruit
I made this as frangipane filling stuffed pastry, no fruit. It turned out great!!
Pressed PuffPastry into tall start shell forms, and due to space restrictions, filled them with frangipane only, but holy frickin cow this recipe is awesome.
I made this just as the recipe states. It was great and the family loved it!
I made this just as the recipe states. It was great and the family loved it!
This was delicious. I used pluots also but used pie crust dough. Over cooked the crust a bit when precooking it so it was a little crispy. I also used hazelnut four and withheld the almond extract because I had some on hand and it still turned out great! Very simple and looks stunning.
This turned out delicious. I didn’t make any changes to the recipe and used apricots as my stone fruit. It took one package (2 sheets) of puff pastry to make the crust, with some cutting and rearranging like Chef John shows in the video. I’ll definitely make this again — very simple and everyone seemed to enjoy it!