I remember the first time I tried Jamie Oliver’s Frangipane Tart. It was during one of those cozy weekend afternoons, when I had a little extra time to indulge in something special. The tart was a revelation-delicate almond flavor, buttery crust, and the perfect sweetness. It wasn’t too rich, but every bite left me craving just one more. Ever since, I’ve found myself coming back to this recipe whenever I need a crowd-pleaser, or simply when I want to enjoy a slice of something that feels both comforting and fancy.
If you’ve never tried making a Frangipane Tart, Jamie Oliver’s version is the perfect place to start. The combination of simplicity and elegance makes it feel like you’ve spent hours in the kitchen, when in reality, it’s a fairly straightforward recipe. The balance between the buttery pastry and the almond filling is absolutely divine.
Jamie Oliver’s Frangipane Tart Recipe
So, here’s the magic behind the Frangipane Tart. Jamie’s version doesn’t just stop at the buttery, crisp tart base. The rich almond cream filling is both easy to make and incredibly rewarding. It’s like a hug in pastry form.
Ingredients Needed
To make Jamie Oliver’s Frangipane Tart, you’ll need the following:
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For The Pastry
- 250g plain flour
- 125g cold butter
- 75g icing sugar
- 1 egg yolk
- A pinch of salt
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For The Filling
- 150g ground almonds
- 100g butter (softened)
- 100g caster sugar
- 2 eggs
- 1 tsp almond extract (optional, but adds a lovely depth)
- 1 tbsp plain flour
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For The Topping
- 100g fruit (Jamie suggests using pears or plums, but you can get creative here)
- A handful of flaked almonds (for texture and crunch)
How To Make Jamie Oliver’s Frangipane Tart
I’ve made this tart several times, and I’ve gotten into a bit of a rhythm with it. The process is easy enough to enjoy, but there’s something meditative about making the pastry from scratch, and the end result is always worth the effort.
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Start With The Pastry
- Mix the flour, icing sugar, and salt in a bowl.
- Add the cold butter, cutting it in with your fingers until the mixture resembles breadcrumbs.
- Add the egg yolk and a splash of cold water, then bring everything together into a dough.
- Wrap the dough in cling film and chill it in the fridge for at least 30 minutes.
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Prepare The Filling
- Beat the softened butter and sugar together until light and creamy.
- Add the eggs, one at a time, and continue beating.
- Stir in the ground almonds, almond extract, and flour. You’ll get a smooth, slightly fluffy almond cream that smells irresistible.
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Assemble The Tart
- Roll out your pastry and line a tart tin with it. Trim off any excess and prick the base with a fork.
- Spoon the frangipane filling into the tart shell and smooth it out.
- Add your fruit (sliced pear or plum work wonderfully here), gently pressing them into the filling.
- Scatter a few flaked almonds on top.
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Bake It
- Preheat your oven to 180°C (350°F).
- Bake the tart for about 25-30 minutes, until the filling is golden and set, and the pastry is crisp and golden around the edges.
Ingredient Science Spotlight
Let’s dig into a little ingredient science to understand why this tart works so beautifully. The key players here are butter, almonds, and eggs.
- Butter: The butter in the pastry helps create a tender, flaky crust. It adds richness to the filling and contributes to the delicate texture.
- Ground Almonds: Almonds in the filling provide that signature frangipane flavor. Ground almonds are high in fat, which gives the filling its creamy texture while keeping it moist.
- Eggs: Eggs serve two purposes. In the pastry, they bind the dough together. In the filling, they help the frangipane set up properly, creating that soft yet stable structure.
Each of these ingredients plays a pivotal role in the flavor and texture of the tart. The combination of fat, protein, and starch from these simple ingredients is what gives the tart its signature richness and balance.
Expert Tips
If you want to make this tart even better, try these expert tips:
- Rest your pastry dough: Allowing the dough to rest before rolling it out ensures a tender, less shrink-prone crust. Don’t skip the chilling step!
- Use cold butter: Cold butter in the pastry gives it a flaky, crisp texture. Work it quickly into the flour mixture so it stays cold.
- Don’t overfill: The frangipane filling should be spread evenly but not piled high. Overfilling can cause it to spill over or become too dense.
- Fruit variety: While pears and plums are classic, try other fruits like raspberries, apples, or even roasted figs for a twist.
- Almond extract: This ingredient can intensify the almond flavor in the filling, but be sure to use it sparingly.
Recipe Variations
One of the great things about Jamie’s Frangipane Tart is its versatility. Here are a few fun variations you can try:
- Lemon Frangipane: Add the zest of one lemon to the filling for a citrusy, refreshing kick.
- Chocolate Frangipane: Mix a little melted dark chocolate into the filling for a richer flavor.
- Tropical Frangipane: Swap out the almonds for ground coconut and top with pineapple slices.
- Nut-Free: If you want a nut-free version, you can use sunflower seeds or oats in place of almonds.
Final Words
This tart is one of those recipes that might seem fancy, but is actually very doable. It’s a wonderful dessert to make when you have company over, or even just as a little treat for yourself. The combination of textures and flavors is everything you could want in a pastry-crispy, creamy, and a perfect balance of sweet and nutty.
FAQs
What Is Frangipane Made Of?
Frangipane is a rich almond cream made from butter, sugar, eggs, ground almonds, and a little flour.
Can I Use A Store-bought Pastry For The Tart Base?
Yes, you can use store-bought shortcrust pastry to save time, but homemade pastry adds a special touch.
How Can I Make The Frangipane Tart Gluten-free?
You can substitute the regular flour with a gluten-free flour blend and make sure your pastry is also gluten-free.