%3Amax_bytes(150000)%3Astrip_icc()%2F5492689-f5884c5a50b74a58b8fc275b2abc507a.jpg&w=3840&q=75)
Fresh Fruit Frangipane Tart
Prep
30 mins
Cook
45 mins
Servings
8
Difficulty
Hard
Making this tart has become my go to dessert when I want something that looks impressive but doesn't require hours in the kitchen. The magic happens when you layer puff pastry with a buttery almond cream filling, then top it with fresh pluots that caramelize slightly as everything bakes together. Almonds are packed with healthy fats and protein, so you're getting a bit of nutritional goodness with every bite. What I love most is how simple this really is: just thirty minutes of prep and forty five minutes of baking, and you've got an elegant dessert that tastes like you spent all day on it.
Ella x
Ingredients
- 3 sheetspuff pastry
- 59 mlbutter(softened)
- 95 mlcaster sugar(plus extra for topping)
- 1egg
- 177 mlalmond flour
- 1 pinchsalt
- ½ tspvanilla extract
- ¼ tspalmond extract
- 3pluots(or plums, cut into wedges)
- 2 tbspapricot jam
- 1 tbspwater
Detail level
Instructions
- 1
Preheat the oven to 400 degrees F (200 degrees C).
- 2
Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
- 3
Cut third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick pastry strips on top. Poke shallow holes all over bottom of dough using a fork. Do not prick the raised border.
- 4
Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing filling.
- 5
Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with almond paste. Stick pluots snugly, but not too deeply, into filling.
- 6
Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
- 7
Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over cooled tart.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.