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Classic Frangipane

A magical almond cream filling that transforms simple tarts and pastries into something utterly elegant. This classic French pastry component has a texture somewhere between a moist cake and a rich custard, with an intense almond flavor that pairs beautifully with fruit, chocolate, or enjoyed on its own.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Desserts, Pastry Filling
Cuisine: French
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup 113g unsalted butter, softened at room temperature
  • 1/2 cup 100g granulated sugar
  • 1 cup 100g almond flour or finely ground blanched almonds
  • 2 large eggs at room temperature
  • 2 tablespoons 15g all purpose flour
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • Stand mixer or electric hand mixer
  • Medium mixing bowl
  • Rubber spatula
  • Measuring cups and spoons
  • Fine mesh sieve
  • Offset spatula
  • Tart pan

Method
 

  1. Set out your butter and eggs at least 30 minutes before you begin. Room temperature ingredients cream together more smoothly and create a lighter, more even textured filling.
  2. Place the softened butter and sugar in your mixing bowl and beat on medium high speed for 3 to 4 minutes until pale and fluffy. This step incorporates air into the mixture, which gives your frangipane a lighter texture.
  3. Add the first egg and beat until fully incorporated before adding the second. Adding them separately prevents the mixture from breaking or curdling.
  4. Add both the almond extract and vanilla extract, then beat for another 30 seconds. The combination of both extracts creates a more complex, rounded flavor.
  5. Add the almond flour to the bowl and mix on low speed until just combined. Overmixing at this stage can make your frangipane dense and oily, so stop as soon as you no longer see dry patches.
  6. Sprinkle in the all purpose flour and salt, then fold gently with a rubber spatula until everything is evenly distributed.
  7. Check the consistency. Your frangipane should be smooth, creamy, and spreadable, similar to thick frosting.
  8. Spread the frangipane into your prepared tart shell and bake at 350F (175C) for 25 to 35 minutes until the top is golden brown and puffed, and a toothpick inserted in the center comes out with just a few moist crumbs.

Notes

For the most intense almond flavor, toast your almond flour in a dry skillet over medium heat for 2 to 3 minutes before using, letting it cool completely first. Always use blanched almond flour rather than almond meal for the smoothest texture. Unbaked frangipane stores in the refrigerator for up to 5 days or freezes for up to 3 months.