Sheet Pan Almond Frangipane Tart

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A delicate almond cream tart baked on a sheet pan, featuring a buttery crust topped with rich frangipane and toasted almonds. This recipe, ready in about 50 minutes, layers all-purpose flour, unsalted butter, and 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 270 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" 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 (cold unsalted butter, cubed)
• 1/4 cup granulated sugar
• 1 egg yolk
• 1 cup almond flour
• 1/3 cup (softened) unsalted butter
• 1/3 cup powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup sliced almonds
• 1/4 tsp almond extract
• 1/8 tsp salt

The pie dish we’d bake this in → Best Pie Dishes in 2026: Glass, Ceramic and Metal Pie Pans for a Crisp Bottom Crust

Instructions

1. Step 1: Preheat oven to 350°F and line a sheet pan with parchment paper.
2. Step 2: In a food processor, pulse 1 1/4 cups all-purpose flour with 1/4 cup granulated sugar and 1/8 tsp salt until combined; add 1/2 cup cold cubed unsalted butter and pulse until mixture resembles coarse crumbs.
3. Step 3: Add 1 egg yolk and pulse until dough just comes together; gather dough into a ball, flatten into a disk, wrap in plastic, and chill for 30 minutes.
4. Step 4: Meanwhile, in a medium bowl, cream together 1/3 cup softened unsalted butter and 1/3 cup powdered sugar until fluffy; beat in 1 egg, 1 tsp vanilla extract, 1/4 tsp almond extract, and 1 cup almond flour until smooth.
5. Step 5: Roll chilled dough into a rough 9x13 inch rectangle on lightly floured surface and transfer to the lined sheet pan, pressing dough evenly.
6. Step 6: Spread almond cream mixture evenly over the dough and sprinkle 1/4 cup sliced almonds on top.
7. Step 7: Bake for 25-30 minutes until frangipane is set and almonds are golden brown; cool completely before slicing into squares.