Frangipane Tart

The frangipane crostata is a classic dessert that combines a soft shortcrust with a rich and aromatic filling based on frangipane cream, which is made with butter, sugar, almond flour, and eggs.

Ingredients

For the shortcrust pastry:

• 200 g of 00 flour
• 100 g of cold butter, cubed
• 80 g of powdered sugar
• 1 large egg
• A pinch of salt

For the frangipane cream:

• 100 g of softened butter
• 100 g of sugar
• 100 g of almond flour
• 2 medium eggs
• 1 tablespoon of 00 flour
• Vanilla flavoring or the grated zest of 1 lemon (according to preference)

Optional:

• Jam or preserves to taste (for example, apricot or raspberry)

Preparation

Shortcrust pastry:

1. In a bowl, combine the flour with the powdered sugar and the pinch of salt.
2. Add the cold butter cubes and work the dough with your fingertips until you obtain a sandy mixture.
3. Incorporate the egg and knead quickly until a ball forms. Do not overwork the dough.
4. Wrap the shortcrust pastry in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Frangipane cream:

1. Cream the softened butter with the sugar until you obtain a light and homogeneous cream.
2. Incorporate the almond flour, then add the eggs one at a time, making sure the first is completely absorbed before adding the second.
3. Add the sifted flour and the chosen flavoring (vanilla or lemon) and mix until you obtain a uniform mixture.

Assembly and baking:

1. Preheat the oven to 180 °C.
2. Roll out the shortcrust pastry into a thin layer and line a previously buttered and floured tart pan with it.
3. If desired, spread a layer of jam or preserves on the base of the pastry.
4. Pour the frangipane cream over the jam, leveling it with a spatula.
5. Bake in the oven for about 30-35 minutes or until the tart is golden.
6. Let cool completely before serving.

You can decorate the frangipane crostata with sliced almonds or dust it with powdered sugar before serving. It is perfect for a refined snack or to end a meal on a sweet note.