An easy recipe with simple ingredients and lots of flavor! In this video I show you how to make the classic French Frangipane Tart. The beauty of this tart is that it goes well with many kinds of fruits, such as apricots, cherries, pears, peaches, figs, and plums. You can buy your own pie pastry dough - but I will show you how to make a short crust pastry dough instead, which I think tastes much better than store bought. Let's get baking!

Ingredients for pastry dough

1 1/4 cups (160g) - All purpose flour
1/4 tsp (1g) salt
2 TBS (30g) sugar
1/2 tsp (2g) almond extract
1/2 cup (113g) cold unsalted butter - cut into cubes (Tip: chill in freezer before using)
1 egg yolk
2 TBS (30ml) ice cold water

Frangipane filling
1/2 cup (113g) unsalted butter - softened to room temperature
1/2 cup (100g) sugar
1 tsp (5g) Vanilla extract
1 tsp (5g) Almond extract
2 whole eggs (room temperature)
2 TBS (30g) all purpose flour ( can use Einkorn flour or regular flour of your choice)
1 1/4 cups (160g) fresh ground blanched almonds or store bought almond flour (just make sure it's fresh - and keep your almond flour in the fridge sealed tight after opening)

Fruit - 3 to 4 ripe apricots ( make sure they are ripe, but not too mushy - but definitely do not use hard apricots.

You will also need some apricot jam to brush on top once the tart has baked. But you can skip this step if you prefer and top with powdered sugar instead.

Follow directions in video how to make this tart. The only time consuming part of this recipe is making the pastry dough for the tart shell - as you will need to let the dough sit in the fridge for 2 hours - then roll out fit into tart pan then put back into the fridge for another 30 minutes, then blind bake it for 30 minutes. It is important that you do not skip any of these steps for making the crust. The chilling of the butter and dough is very important for getting that delicious buttery flakey crust.

Thank you for watching and hope you give this recipe a try!

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