Sheet Pan Almond Frangipane Tart
A delicate almond cream tart baked on a sheet pan, featuring a buttery crust topped with rich frangipane and toasted almonds. This desserts ready in about 50 minutes layers all-purpose flour, (cold, cubed) unsalted butter, 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 "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 (cold, cubed) unsalted butter
- 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
Instructions
- Step 1: Preheat oven to 350°F and line a sheet pan with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Step 6: Spread almond cream mixture evenly over the dough and sprinkle 1/4 cup sliced almonds on top.
- Step 7: Bake for 25-30 minutes until frangipane is set and almonds are golden brown; cool completely before slicing into squares.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Almond Frangipane Tart take to make?
Total time is about 50 minutes (20 min prep + 30 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 Sheet Pan Almond Frangipane Tart?
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 Sheet Pan Almond Frangipane Tart?
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 Sheet Pan Almond Frangipane Tart for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Sheet Pan Almond Frangipane Tart?
Desserts 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.
