Try Delia Smith’s Frangipane Tart, which is very simple but very good. This dessert is made with exact amounts of flour, sugar, butter, and other ingredients, and it only takes an hour to make 8 large pieces. Enjoy a delightful mix of tastes and textures that is easy to make with basic cooking skills.
More Gordon Ramsay Recipe:
💗 Why You’ll Love This Frangipane Tart Recipe:
- Irresistible Buttery Bliss: Fall in love with the velvety goodness of a crust that’s a symphony of flour, sugar, and butter, creating a buttery haven for your taste buds.
- Pear Paradise: Elevate your dessert game with poached pears, a dance of water, sugar, spices, and the royal touch of Harry & David’s Royal Riviera Pears, ensuring each bite is a royal indulgence.
- Texture Tango: From the crisp embrace of the crust to the tender poached pears and the creamy frangipane, revel in a dance of textures that harmonize into a perfect dessert symphony.
❓ What Is Delia Smith Frangipane Tart Recipe?
Delia Smith Frangipane Tart is a delightful dessert featuring a buttery crust, poached pears, and a filling made with almond flour, eggs, sugar, and flavorings like vanilla and lemon zest.
🍐 Delia Smith Frangipane Tart Ingredients
Tart Dough:
- 2 cups (240 g) unbleached all-purpose flour fluffed, spooned, and leveled
- ⅓ cup (70 g) granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon lemon zest
- 11 tablespoons (155 g; 1 stick plus 3 tablespoons) cold unsalted butter cubed
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
Poached Pears:
- 6 cups (1.4 L) cold water
- 2 cups (400 g) granulated sugar
- 2 cinnamon sticks
- 1 star anise pod
- 1 tablespoon vanilla bean paste or 1 tablespoon vanilla extract or 1 vanilla bean, scraped
- 2 strips lemon peel without the pith, plus half a lemon
- 3 Harry & David Royal Riviera Pears firm yet slightly ripe
Frangipane Filling:
- 8 tablespoons (4 oz; 115 grams) unsalted butter softened
- ½ cup + 1 tablespoon (115 g) granulated sugar
- 1 cup (115 g) almond flour
- 3 large whole eggs room temperature
- 1 tablespoon (15 g) unbleached all-purpose flour
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon zest
- 1 tablespoon dark rum optional
🥧 How To Make Delia Smith Frangipane Tart
- Lightly grease a 10-inch tart pan with a removable bottom.
- In a food processor, combine flour, sugar, salt, and lemon zest. Pulse to mix.
- Add cold cubed butter, pulse until evenly distributed. Add egg yolk and vanilla, pulse until dough clumps.
- Transfer to a countertop, knead until smooth. Press into the tart pan, chill for 1 hour or freeze for 30 minutes.
- If preparing ahead, refrigerate wrapped dough for up to 2 days. Roll and shape before use.
- Combine water, sugar, cinnamon, star anise, vanilla, and lemon peel in a pot.
- Peel and core pears, poach in simmering liquid for 12-15 mins until tender. Cool in liquid.
- Preheat oven to 375°F (190°C).
- Grease foil, press against chilled tart dough. Fill with weights and bake for 20 mins.
- Remove foil, bake uncovered for 10-15 mins until golden. Cool on a rack.
- Beat butter and sugar until creamy. Add almond flour and egg alternately, then add flour.
- Mix in vanilla extract, lemon zest, and rum. Use immediately or refrigerate until ready.
- Place tart pan on a baking sheet. Fill the pre-baked shell with frangipane filling.
- Soak excess poaching liquid from pears. Halve, slice, and fan them on the frangipane.
- Bake at 375°F (190°C) for 40-55 mins until frangipane is golden and risen.
💭 Recipe Tips
- Chilled Ingredients: Ensure the butter for the tart dough and frangipane filling is cold for a flaky crust and smooth filling.
- Even Distribution: When pulsing the butter into the flour, aim for an even distribution, so there are no distinguishable butter pieces.
- Patience with Dough: If the tart dough appears dry initially, continue pulsing and processing; it will come together with patience.
- Pre-Baking Tart Shell: Blind bake the tart shell with weights to prevent it from puffing up. Ensure it’s fully golden and cooked through.
🍒 What To Serve Frangipane Tart?
Delia Smith Frangipane Tart can be served with berries, whipped cream, powdered sugar, almonds, citrus zest, fruit coulis, or chocolate sauce.
🎚 How To Store Leftovers Frangipane Tart?
- In the fridge: Store leftovers frangipane tart in an airtight container in the refrigerator for up to 3 days.
- In the freezer: Wrap leftovers frangipane tart tightly in plastic wrap and aluminum foil, and store it for up to 3 months.
🥵 How To Reheat Leftovers Frangipane Tart?
- In the oven: Place leftovers Frangipane Tart in a preheated oven at 325°F for 5-10 minutes .
- In the microwave: Warm up the leftovers Frangipane Tart in the microwave for 20 to 30 seconds, being careful not to heat it too much and ruin the structure.
FAQ’S
How Do I Prevent The Tart Crust From Becoming Soggy?
To prevent a soggy crust, ensure the tart dough is properly chilled before baking pre-bake it with foil and weights to create a barrier, resulting in a crisp and dry crust.
How Do I Know When The Tart Crust Is Pre-baked To Perfection?
The tart crust is pre-baked to perfection when, after removing the foil and weights, it turns a golden color during the uncovered baking stage.
What Is The Difference Between Bakewell Tart And Frangipane?
While both feature almond-based fillings, Bakewell Tart typically includes jam and a layer of frangipane however, focuses on a rich almond filling complemented by poached pears.
Can I Adjust the Amount Of Lemon Zest For A Stronger Citrus Flavor?
Yes, you can adjust the quantity of lemon zest in the frangipane filling to achieve a more robust citrus flavor.
More Gordon Ramsay Recipe:
Delia Smith Frangipane Tart Nutrition Fact
- Calories: 686kcal
- Carbohydrates: 91g
- Protein: 15g
- Fat: 31g
- Saturated fat: 10g
- Polyunsaturated fat: 1g
- Monounsaturated fat: 4g
- Trans fat: 1g
- Cholesterol: 121mg
- Sodium: 120mg
- Potassium: 178mg
- Fiber: 7g
- Sugar: 34g
- Calcium: 108mg
- Iron: 5mg
Delia Smith Frangipane Tart
Description
Try Delia Smith’s Frangipane Tart, which is very simple but very good. This dessert is made with exact amounts of flour, sugar, butter, and other ingredients, and it only takes an hour to make 8 large pieces. Enjoy a delightful mix of tastes and textures that is easy to make with basic cooking skills.
Ingredients
Tart Dough:
Poached Pears:
Frangipane Filling:
Instructions
- Lightly grease a 10-inch tart pan with a removable bottom.
- In a food processor, combine flour, sugar, salt, and lemon zest. Pulse to mix.
- Add cold cubed butter, pulse until evenly distributed. Add egg yolk and vanilla, pulse until dough clumps.
- Transfer to a countertop, knead until smooth. Press into the tart pan, chill for 1 hour or freeze for 30 minutes.
- If preparing ahead, refrigerate wrapped dough for up to 2 days. Roll and shape before use.
- Combine water, sugar, cinnamon, star anise, vanilla, and lemon peel in a pot.
- Peel and core pears, poach in simmering liquid for 12-15 mins until tender. Cool in liquid.
- Preheat oven to 375°F (190°C).
- Grease foil, press against chilled tart dough. Fill with weights and bake for 20 mins.
- Remove foil, bake uncovered for 10-15 mins until golden. Cool on a rack.
- Beat butter and sugar until creamy. Add almond flour and egg alternately, then add flour.
- Mix in vanilla extract, lemon zest, and rum. Use immediately or refrigerate until ready.
- Place tart pan on a baking sheet. Fill the pre-baked shell with frangipane filling.
- Soak excess poaching liquid from pears. Halve, slice, and fan them on the frangipane.
- Bake at 375°F (190°C) for 40-55 mins until frangipane is golden and risen.
Notes
- Chilled Ingredients: Ensure the butter for the tart dough and frangipane filling is cold for a flaky crust and smooth filling.
Even Distribution: When pulsing the butter into the flour, aim for an even distribution, so there are no distinguishable butter pieces.
Patience with Dough: If the tart dough appears dry initially, continue pulsing and processing; it will come together with patience.
Pre-Baking Tart Shell: Blind bake the tart shell with weights to prevent it from puffing up. Ensure it’s fully golden and cooked through.
Delia Smith Frangipane Tart