Delia Smith’s Frangipane Tart is made with finely ground-blanched almonds, dark rum, almond extract, Bartlett pears, and apricot jam. This delicious Frangipane Tart recipe creates a tasty dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Delia Smith Frangipane Tart Ingredients
- Fresh pre-made piecrust (circle)
- 115g (1/2 cup) unsalted butter
- 100g (1/2 cup) sugar
- 75g (3/4 cup) finely ground blanched almonds
- 60ml (1/4 cup) dark rum
- 1 large egg
- 1 teaspoon almond extract
- 2 tablespoons flour
- 480ml (2 cups) raspberry lager or mead
- 200g (1 cup) sugar
- 1 lemon, zested and juiced
- 1 cinnamon stick
- 10 whole cloves
- 1 vanilla bean, partially slit
- 4 Bartlett pears, peeled with stem intact
- 160g (1/2 cup) apricot jam
How To Make Delia Smith Frangipane Tart
- Prepare the Piecrust: Roll out the piecrust so it’s big enough for the tart pan. Place it in the pan and put it in the fridge.
- Make the Frangipane: Beat butter and sugar together until light and fluffy, about 2 minutes. Mix in ground almonds, rum, egg, almond extract, and flour until smooth. Spread this mixture into the chilled piecrust and refrigerate.
- Poach the Pears: In a large pot, combine raspberry lager, sugar, lemon juice, lemon zest, cinnamon, cloves, and vanilla bean. Bring to a boil for 5 minutes. Add the pears, lower the heat, and simmer until tender, about 20 to 30 minutes. Let the pears cool.
- Bake the Tart: Preheat your oven to 375°F (190°C). Slice the cooled pears thinly. Arrange the slices on top of the frangipane in the tart. Bake for 40 to 45 minutes, or until the tart is golden brown and the frangipane is puffed.
- Finish the Tart: Melt the apricot jam and brush it over the tart as soon as it comes out of the oven. Let the tart cool before slicing.
- Serve: Accompany with almond-flavored whipped cream and a mint sprig.
Recipe Tips
- Chill the Piecrust: Make sure to chill the piecrust in the fridge before adding the frangipane. This helps prevent it from shrinking during baking.
- Beat Butter and Sugar Well: Cream the butter and sugar until very light and fluffy. This makes the frangipane lighter and smoother.
- Slice Pears Thinly: Slice the poached pears as thinly as possible. This helps them cook evenly and look attractive on the tart.
- Check Pear Tenderness: Ensure the pears are tender but not mushy before removing them from the poaching liquid. This keeps them from falling apart during baking.
- Brush with Apricot Jam While Warm: Brush the tart with melted apricot jam right after it comes out of the oven to give it a nice shine and extra flavor.
What To Serve With Frangipane Tart?
This delicious Frangipane Tart pairs well with fresh almond-flavored whipped cream, vanilla ice cream, or a sprinkle of powdered sugar. It also can be served alongside a mint sprig or a light fruit compote for a tasty dessert.
How To Store Leftovers Frangipane Tart?
- Refrigerate: Let the leftover Frangipane Tart cool to room temperature. Once cooled, cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days.
- Freeze: Wrap the tart tightly in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months. Thaw the tart in the refrigerator before serving.
Delia Smith Frangipane Tart Nutrition Facts
Serving Size: 1 slice (1/8 of tart)
- Calories: 428
- Total Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 87mg
- Sodium: 115mg
- Potassium: 217mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 26g
- Protein: 6g
Delia Smith Frangipane Tart
Description
Delia Smith’s Frangipane Tart is made with finely ground-blanched almonds, dark rum, almond extract, Bartlett pears, and apricot jam. This delicious Frangipane Tart recipe creates a tasty dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Piecrust: Roll out the piecrust so it’s big enough for the tart pan. Place it in the pan and put it in the fridge.
- Make the Frangipane: Beat butter and sugar together until light and fluffy, about 2 minutes. Mix in ground almonds, rum, egg, almond extract, and flour until smooth. Spread this mixture into the chilled piecrust and refrigerate.
- Poach the Pears: In a large pot, combine raspberry lager, sugar, lemon juice, lemon zest, cinnamon, cloves, and vanilla bean. Bring to a boil for 5 minutes. Add the pears, lower the heat, and simmer until tender, about 20 to 30 minutes. Let the pears cool.
- Bake the Tart: Preheat your oven to 375°F (190°C). Slice the cooled pears thinly. Arrange the slices on top of the frangipane in the tart. Bake for 40 to 45 minutes, or until the tart is golden brown and the frangipane is puffed.
- Finish the Tart: Melt the apricot jam and brush it over the tart as soon as it comes out of the oven. Let the tart cool before slicing.
- Serve: Accompany with almond-flavored whipped cream and a mint sprig.
Notes
- Chill the Piecrust: Make sure to chill the piecrust in the fridge before adding the frangipane. This helps prevent it from shrinking during baking.
- Beat Butter and Sugar Well: Cream the butter and sugar until very light and fluffy. This makes the frangipane lighter and smoother.
- Slice Pears Thinly: Slice the poached pears as thinly as possible. This helps them cook evenly and look attractive on the tart.
- Check Pear Tenderness: Ensure the pears are tender but not mushy before removing them from the poaching liquid. This keeps them from falling apart during baking.
- Brush with Apricot Jam While Warm: Brush the tart with melted apricot jam right after it comes out of the oven to give it a nice shine and extra flavor.
Delia Smith Frangipane Tart