Baked Frangipane Tart with Almond Cream Filling
A tender tart crust filled with rich almond frangipane cream, baked to golden perfection with a nutty aroma. This french-inspired desserts ready in about 85 minutes layers all-purpose flour, unsalted butter, cold and cubed, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tbsp granulated sugar
- 3 tbsp cold water
- 1 cup almond flour
- 1/3 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp almond extract
- 2 tbsp all-purpose flour
- 1/4 cup sliced almonds
Instructions
- Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/2 cup cold cubed unsalted butter, and 2 tbsp granulated sugar until mixture resembles coarse crumbs. Add 3 tbsp cold water and pulse until dough just comes together.
- Step 2: Turn dough onto a lightly floured surface and form into a disk. Wrap in plastic wrap and chill for 30 minutes.
- Step 3: Roll out chilled dough on floured surface into a 9-inch circle. Fit dough into a 9-inch tart pan with removable bottom. Trim excess dough. Chill tart shell for 15 minutes.
- Step 4: In a medium bowl, beat 1/3 cup softened unsalted butter with 1/3 cup granulated sugar until fluffy. Add 1 large egg and 1 tsp almond extract, beating well.
- Step 5: Fold in 1 cup almond flour and 2 tbsp all-purpose flour until smooth. Spread almond cream evenly into tart shell.
- Step 6: Sprinkle 1/4 cup sliced almonds over filling. Bake tart for 35-40 minutes until filling is set and top is golden.
- Step 7: Cool tart on rack for 20 minutes before removing from pan. Serve warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Frangipane Tart with Almond Cream Filling take to make?
Total time is about 85 minutes (45 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Frangipane Tart with Almond Cream Filling?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Frangipane Tart with Almond Cream Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Frangipane Tart with Almond Cream Filling for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Frangipane Tart with Almond Cream Filling?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
