Classic (for a reason) – Frangipane Tart

by moderndomestic on September 6, 2010

LAcademie 4-6 Frangipane Tart

Okay, so the plastic I wrapped this in pulled away at the top of the tart. Let's just ignore that, shall we?

One of the things I like most about my pastry class at L’Academie is learning about the classics. Being “into” food often means you’re caught up in the latest trends – molecular gastronomy, cakes that taste like cocktails, bacon-infused everything. But a lot of these trends end up being more stylish than tasty. It only takes one poorly done “mojito” cupcake or inedible bacon chocolate torte to know that some of these trends won’t stand the test of time.

So there’s something very satisfying about getting a foundation in classic flavors – flavors that are still around because they’re delicious. Once you taste something that really works, it’s hard to get excited about new trendy flavor profiles that might end up being disgusting.

This frangipane tart is seriously old school. The shell is pâte sucrée – a cookie-like crust that bakes up buttery, sweet, and crisp. The filling is a thin layer of raspberry jam covered with frangipane – a buttery almond cream that bakes up a little cakey. It’s one of my favorite things we’ve made in pastry class. It would be delicious with some fresh fruit or vanilla ice cream, but it’s lovely all on its own. One bite, and you’ll realize why it’s a classic – and one that deserves to be remembered.

Frangipane Tart
Makes approximately two 4-inch tarts
Recipe adapted from Chef Mark Ramsdell, L’Academie De Cuisine

Ingredients
12 oz all purpose flour
1/4 tsp salt
8 oz butter, soft
4 oz sugar
1/2 tsp vanilla extract
1/2 tsp lemon zest
1 large egg, lightly beaten
1/2 cup raspberry jam
Frangipane (recipe follows)

In a small bowl, whisk together the flour and salt. Set aside.

In the bowl of a mixer fitted with a paddle attachment, beat the sugar and lemon zest until the zest is evenly distributed in the sugar. Add the butter and cream until light and fluffy. Add the vanilla and mix until combined. Add the eggs gradually. Add the flour all at once, and mix until incorporated. Turn the dough onto a lightly floured work surface and gently knead into a ball. Wrap in plastic and refrigerate until firm (at least 1-2 hours).

Preheat oven to 375 degrees.

Remove dough from fridge and place on a lightly floured work surface. The dough should be very hard, so knead it just a little until it becomes pliable. Roll the dough to 1/8 inch thick. Place into two lightly greased 4 inch tart shells, gently pressing the dough into the corners and sides of the mold with your fingers. Remove excess dough by rolling your rolling pin over the top of the tart mold. Place tart in freezer, until firm (1 to 2 hours).

Cover the bottom of the tart with a thick layer of raspberry jam. Cover the jam with a thick layer of frangipane, filling the tart to 1/8 inch from the top. Smooth the top with a small offset spatula.

Bake for 35-40 minutes. Remove from oven and let cool on a rack.

Frangipane
1.5 oz flour
1/4 tsp salt (to taste)
8 oz sugar
1 tbs lemon zest
8 oz unsalted butter, soft
8 oz almond flour, divided
5 large eggs, lightly beaten
1 tsp vanilla extract
1 tbs dark rum

In a small bowl, whisk together the flour and salt. Set aside.

In the bowl of a mixer fitted with a paddle attachment, beat the sugar and lemon zest until the zest is evenly distributed in the sugar. Add the butter and cream until light and fluffy. Add half of the almond flour and mix until just combined. Add half the eggs, then the rest of the almond flour, then the rest of the eggs, mixing until just combined. Mix in vanilla extract and rum. Gently mix in the flour mixture.

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{ 2 comments… read them below or add one }

Laetitia September 7, 2010 at 11:50 am

Love love love frangipane anything. It’s by far my favourite tart “filling” or flavour I guess.

Reply

Joellen September 7, 2010 at 8:59 pm

Sounds and looks yumdiliumptious!

Reply

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