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Ridiculously Easy French Almond Frangipane Tart
5 from 12 votes

Ridiculously Easy French Almond Frangipane Tart

The Ridiculously Easy French Almond Frangipane Tart features a buttery shortbread crust filled with a creamy almond frangipane made from almond flour, butter, sugar, eggs, and almond extracts. Topped with sliced almonds and optionally dusted with powdered sugar, this tart offers a tender crumb and a rich, nutty flavor with a delicate balance of sweetness and almond aroma.

Prep Time
40 mins
Cook Time
50 mins
Total Time
1 hr 30 mins
Servings: 12
Calories: 241 kcal
Course: Dessert
Cuisine: French

Ingredients

For the crust:
  • 1 Press-In Crust recipe
For the frangipane filling:
  • 4 ounces butter I use salted butter
  • 1 ½ cups almond flour
  • 1 cup sugar
  • 3 egg large
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¼ teaspoon kosher salt
  • ¼ cup almonds sliced
  • powdered sugar for garnish, if desired

Instructions

For the crust:
    Cup of Yum
  1. Prepare the dough and line the pan with the shortbread tart crust as instructed in the press-in crust recipe (use the crust recipe for the sweet filling). Par-bake as directed for a filling that will be baked (vs a no-bake filling).
  2. Set aside to cool for at least 10 minutes after removing from the oven (can be longer, if desired).
For the frangipane filling:
  1. While the tart shell is cooling, make the frangipane filling.
  2. Preheat the oven to 350˚F. Line a sheet pan with foil and set aside
  3. Place the butter in a medium-size microwave-safe bowl and cover with plastic wrap or a damp paper towel. Cook on high power for 60-90 seconds or until the butter is melted.
  4. Allow the melted butter to cool for 5 minutes then add the sugar and whisk until incorporated. The mixture will be a little grainy at this point.
  5. Add the eggs, one at a time, whisking well after each addition. Add the vanilla and almond extracts and the salt. Stir to incorporate.
  6. Lastly, add the almond flour and stir, until well mixed.
  7. Transfer the mixture to the tart shell and spread it to an even layer. (The frangipane mixture should come almost to the top of the crust shell. If your tart pan is 9 inches you may have a tiny amount of extra filling, depending on the size of your pan, which can be discarded). Sprinkle the almonds evenly over the top.
  8. Bake on the prepared sheet pan for 20-25 minutes OR until the tart is a pretty golden brown. Then cover lightly with foil and bake for another 10-20 minutes for a total of 35-40 minutes. The frangipane should no longer be wobbly in the center when given a gentle shake.
For serving and storing:
  1. Allow the tart to cool completely before serving. Sprinkle with powdered sugar, if desired.
  2. Serve with a dollop of whipped cream and a drizzle of Raspberry Coulis or with fresh fruit, like raspberries, strawberries, blueberries or sliced peaches.
  3. The tart can be stored at room temperature for up to a day. Refrigerate or freeze for longer storage.

Notes

  • Refer to detailed notes and tips included in the original post to ensure the frangipane and crust textures turn out as intended.
  • Metric measurement options are available by toggling the button above the instructions for convenience and accuracy.
  • The nutritional information does not include the crust; refer to the crust recipe separately for those details.

Nutrition Information

Calories 241kcal (12%) Carbohydrates 20g (7%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 0.3g (15%) Cholesterol 61mg (20%) Sodium 125mg (5%) Potassium 35mg (1%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 296IU (6%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 241

% Daily Value*

Calories 241kcal 12%
Carbohydrates 20g 7%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 61mg 20%
Sodium 125mg 5%
Potassium 35mg 1%
Fiber 2g 8%
Sugar 17g 34%
Vitamin A 296IU 6%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.