Frangipane tart

Name: Frangipane tart
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 0
Ingredients: Type 00 flour 2.4 cups; Powdered sugar 1 ¼ cup; Extra virgin olive oil 6 tbsp; Eggs medium 2; Powdered yeast for sweets 1 ½ tsp; Vanilla bean 1; Lemon peel untreated 1; Almond flour 2 ½ cups; Butter 1 cup; Sugar 1 cup; Eggs medium 4; Lemon peel untreated 1; Eggs 1; Brown sugar to taste

432

Calories per serving

Vegetarian

Energy Kcal 432
Carbohydrates g 38.1
of which sugars g 24.9
Protein g 7.6
Fats g 27.7
of which saturated fat g 8.98
Fiber g 3
Cholesterol mg 117
Sodium mg 33

Prep time: 25 min
Cook time: 60 min
Note + 1 h rest of the shortcrust pastry in the refrigerator

PRESENTATION

The frangipane tart is a dessert with a unique and crumbly texture, ideal as a sweet afternoon break to accompany perhaps with a good tea. A soft shortcrust pastry flavored with lemon encloses a heart of frangipane cream: this cream has a similar preparation to custard but differs from it by the use of almond flour in the mixture. It also has a denser and more grainy texture compared to custard; the result is a tart with a really distinctive aroma and a pronounced sweetness that will drive all your sweetest-toothed friends crazy. Discover the uniqueness of the frangipane tart or even the custard and plum tart!

INGREDIENTS

432

Calories per serving

Ingredients for the shortcrust pastry: Type 00 flour 2.4 cups (300 g); Powdered sugar 1 ¼ cup (150 g); Extra virgin olive oil 6 tbsp (90 g); Eggs 2 - medium; Powdered yeast for sweets 1 ½ tsp (8 g); Vanilla bean 1; Lemon peel 1 - untreated

For the frangipane cream: Almond flour 2 ½ cups (300 g); Butter 1 cup (240 g); Sugar 1 cup (240 g); Eggs 4 - medium; Lemon peel 1 - untreated

for garnishing: Eggs 1; Brown sugar to taste

Preparation

How to prepare Frangipane tart

To prepare the frangipane tart, start with the shortcrust: make a well with the sifted flour on a work surface, then add the powdered sugar 1. Then pour in the baking powder 2, add the grated zest of 1 lemon 3, and the seeds of 1 vanilla bean.

Also add the eggs and olive oil. Then with a fork start mixing from the center in a circular motion, gradually widening to collect the flour 4. When the liquids are incorporated, continue by hand 5 until you create a homogeneous dough 6

Wrap it in plastic wrap 7 and place it in the refrigerator for about 1 hour. Meanwhile, continue the preparation with the frangipane cream: beat the room temperature butter with the sugar using electric whisks until creamy (8-9).

When the mixture is well whipped, add the eggs one at a time 10, still beating with the electric whisks to obtain a homogeneous mixture 11. Finally, add the almond flour 12.

Mix well with a wooden spoon to blend it into the butter, sugar, and egg mixture 13. At this point, place the mixture over the heat, flavor with the grated lemon zest 14, and cook the cream until it thickens 15 (the consistency should be very similar to custard, although slightly more grainy); when the cream starts to boil, you can turn off the heat.

At this point, take back the shortcrust dough, remove the plastic wrap and divide it in half: roll out one half on a floured work surface or pastry board 16. Make a sheet about a quarter of an inch thick. Then butter and flour a 11-inch diameter pan; then roll the shortcrust sheet around the rolling pin and spread it over the pan 17. Run the rolling pin over the edges of the pan to remove the excess dough 18. Then combine the remaining dough with the other half of the shortcrust.

Then pour the frangipane cream into the pan 19; roll out the remaining half of the dough to the same thickness as the base and spread it over the tart to close it 20. Press all points of the edge to seal the two doughs 21.

Then brush the tart with a beaten egg 22 and then sprinkle the surface with brown sugar 23. Then bake in a preheated static oven at 350°F for 45 minutes (if using a fan oven, bake at 320°F for 35-40 minutes). When the tart is cooked, take it out of the oven 24, let it cool, then remove it from the pan and serve it cut into slices or cubes 27!