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Recipes

Berry and Frangipane Tart

Berry and Frangipane Tart

Frangipane is a sweet almond paste that’s used, among other things, in galette des rois, or King Cake. It’s absolutely decadent with pears, chocolate, or berries.

Frangipane

  • 1¼ cup blanched almonds
  • ¾ cup sugar
  • 1 Tbsp sapote, grated
  • 6 Tbsp butter
  • 3 eggs
  • 3 Tbsp flour
  • 2 Tbsp rum
  • 1 pinch salt

Tart

  • 1 10-inch round pie dough (see recipe)
  • 2½ cups berries (blueberries, strawberries, gooseberries, etc.)
  • 3 Tbsp + ½ tsp sugar
  • 3 Tbsp sliced almonds

Method

  1. 1

    Preheat oven to 350 °F.

  2. 2

    In a food processor, grind almonds with sugar and sapote.

  3. 3

    Add butter, eggs, flour, rum and salt. Beat until homogeneous and set aside.

  4. 4

    Spread berries around the pie crust. Sprinkle on 3 tablespoons of sugar.

  5. 5

    Spread frangipane over berries with a moistened spatula.

  6. 6

    Sprinkle sliced almonds on top along with remaining ½ teaspoon of sugar.

  7. 7

    Bake for around 30 minutes.

  8. 8

    Let cool before serving.

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