Jamie Oliver’s frangipane tart is a beautifully balanced dessert combining a crisp, buttery pastry with a rich, almond-flavored filling. This tart works so well because the nutty frangipane pairs perfectly with seasonal fruits or a simple dusting of icing sugar, making it both elegant and approachable for home bakers.
Ingredients
- For the pastry:
- 250g plain flour (plus extra for dusting)
- 125g unsalted butter, cold and cubed
- 85g caster sugar
- 1 large egg
- Pinch of salt
- For the frangipane filling:
- 125g unsalted butter, softened
- 125g caster sugar
- 2 large eggs
- 125g ground almonds (almond meal)
- 1 tbsp plain flour
- 1 tsp almond extract (optional but recommended)
- Finishing:
- Icing sugar, for dusting
- Optional: fresh berries, sliced stone fruits, or apricot glaze
Instructions
- Make the pastry: In a large bowl, rub the cold butter into the plain flour with a pinch of salt until the mixture looks like fine breadcrumbs. Stir in the caster sugar, then add the egg and mix to form a dough. If the dough is too dry, add a teaspoon of cold water. Wrap in cling film and chill in the fridge for at least 30 minutes.
- Prepare the tart tin: Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Lightly butter a 23cm (9-inch) tart tin with a removable base.
- Roll out the pastry: On a lightly floured surface, roll out the pastry to about 3mm thick. Carefully line the tart tin with the pastry, pressing it gently into the edges and trimming any excess. Chill again for 15 minutes to prevent shrinking during baking.
- Blind bake the pastry: Line the pastry with baking parchment and fill with baking beans or dried rice. Bake for 15 minutes, then remove the parchment and beans and bake for another 5 minutes until the base is just golden. Remove from the oven and set aside.
- Make the frangipane filling: In a mixing bowl, beat the softened butter and caster sugar together until pale and creamy. Add the eggs one at a time, beating well after each addition. Gently fold in the ground almonds, plain flour, and almond extract until combined.
- Assemble and bake: Pour the frangipane mixture into the pre-baked pastry case and smooth the top with a spatula. Return to the oven and bake for 25-30 minutes, or until the filling is set and golden on top.
- Cool and finish: Allow the tart to cool in the tin for 10 minutes, then carefully remove the rim. Once completely cooled, dust with icing sugar and garnish with fresh berries or stone fruit if desired. For an extra glossy finish, brush with warmed apricot glaze.
Tips
- Substitutions: If you don’t have almond extract, vanilla extract works as a mild alternative, though it changes the flavor profile. You can also use a gluten-free flour blend for the pastry if needed.
- Chilling the dough: Don’t skip chilling the pastry both before and after lining the tin; this prevents shrinkage and keeps the tart crisp.
- Blind baking: Ensure the pastry is fully blind baked before adding the frangipane to avoid a soggy base. Removing the baking beans halfway helps the base cook evenly.
- Storage: Keep the tart covered at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving for the best flavor.
Serving Suggestions
This frangipane tart is incredibly versatile. Serve it simply dusted with icing sugar for a classic presentation, or add a dollop of freshly whipped cream or crème fraîche for extra richness. It pairs beautifully with seasonal fruits like raspberries, blueberries, or sliced peaches, which add a fresh contrast to the nutty filling. For a more indulgent twist, drizzle with a warm chocolate sauce or serve alongside a scoop of vanilla ice cream.
Variations
You can easily adapt this recipe to suit different tastes or occasions. Try mixing in chopped dark chocolate or dried cherries into the frangipane for added texture and flavor. Alternatively, swap the ground almonds for ground hazelnuts or pistachios for a different nutty note. For a fruity variation, layer thin slices of pear or apple on the pastry base before pouring over the frangipane. Adding a splash of orange zest to the filling also adds a lovely citrus aroma.
Storage and Reheating
Store the frangipane tart in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 4 days. Before serving, allow the tart to come to room temperature to restore its full flavor and texture. To reheat, place the tart on a baking tray and warm it gently in a preheated oven at 150°C (130°C fan)/300°F for about 10 minutes. Avoid microwaving as this can make the pastry soggy.
Frequently Asked Questions
Can I make the pastry and frangipane filling ahead of time?
Yes, you can prepare the pastry dough and keep it chilled for up to 24 hours before rolling out. The frangipane filling can also be made a day ahead and stored in the fridge, but bring it to room temperature before using for easier mixing.
What is the difference between frangipane and almond paste?
Frangipane is a creamy almond filling made with butter, sugar, eggs, ground almonds, and sometimes flour, resulting in a light, airy texture when baked. Almond paste is a denser, sweeter mixture of ground almonds and sugar, often used as a base ingredient for frangipane or in fillings.
Why did my pastry shrink during baking?
Pastry shrinkage usually happens if the dough wasn’t rested or chilled properly before baking, or if it was stretched too much when lining the tin. Chilling the pastry and avoiding overstretching helps reduce shrinkage. Also, docking the base with a fork before blind baking can help release steam.
Can I use store-bought pastry instead of making my own?
Yes, good-quality store-bought shortcrust pastry can be used to save time. Just make sure to blind bake it properly before adding the frangipane filling to avoid a soggy base.
How do I know when the frangipane tart is fully baked?
The tart is done when the filling is golden on top and feels set to the touch without wobbling. A skewer inserted into the center should come out clean or with just a few moist crumbs attached.
Can this recipe be made nut-free?
Traditional frangipane relies on almonds for its distinctive flavor and texture, so it’s challenging to make a true nut-free version. However, you could experiment with sunflower seed meal or pumpkin seed meal as a substitute, though the taste and texture will differ significantly.
With its perfect balance of buttery crust and rich almond filling, Jamie Oliver’s frangipane tart is a wonderful bake for any occasion. Whether you enjoy it with fresh fruit or a simple dusting of sugar, its timeless flavor will impress family and friends alike.
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