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Frangipane Custard Tart Recipe

Frangipane Custard Tart Recipe

Master this elegant #homemade Frangipane Custard Tart with our #easy baking recipe. Learn the secrets to creating a perfectly crisp pastry shell filled with #best almond frangipane and silky vanilla custard. The combination of buttery crust, nutty almond cream and velvety custard creates a showstopping dessert that's impressive yet achievable.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 tart (8 slices)
Overhead shot of a perfectly baked frangipane custard tart with a scalloped golden-brown edge and caramelized top surface. The cross-section reveals distinct layers - crisp pastry shell, amber-hued frangipane, and pale yellow custard - all crowned with artfully arranged fresh berries and sliced stone fruits. A dusting of icing sugar catches the soft natural light streaming through a kitchen window. The tart sits on a weathered wooden board alongside scattered almonds and vanilla pods, with a silver cake server poised to cut a slice, revealing the moist, dense frangipane layer melding beautifully with the smooth custard.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the frangipane:</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">100g ground almonds</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">½ tsp almond extract (optional)</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, split (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">3 large egg yolks</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">20g cornflour</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">200g mixed seasonal fruit (berries or sliced stone fruits)</li><li class="ingredients-single-item">2 tbsp apricot jam, warmed and sieved</li><li class="ingredients-single-item">15g flaked almonds</li><li class="ingredients-single-item">Icing sugar, for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. Either by hand or in a food processor, combine the flour, salt and butter until the mixture resembles breadcrumbs (this keeps the pastry flaky by maintaining small pockets of fat). Add the icing sugar, then the egg yolk and just enough cold water to bring the dough together. The cold ingredients and minimal handling prevent gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period relaxes the gluten and firms up the butter, which will help prevent shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). On a lightly floured surface, roll out the pastry to about 3mm thickness and use it to line your tart tin, gently pressing into the fluted edges. Leave a slight overhang which you'll trim after blind baking. Prick the base with a fork and chill for another 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is lightly golden but not browned. This partial baking creates a moisture barrier that will keep your pastry crisp despite the wet fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry cools slightly, prepare the frangipane. Beat the softened butter and sugar until pale and fluffy – this incorporates air for a lighter texture. Add the eggs one at a time, beating well between each addition (adding them gradually prevents curdling). Fold in the ground almonds, flour, and almond extract if using.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the custard, heat the milk with the vanilla pod (if using) until just below boiling point. In a separate bowl, whisk together the egg yolks, sugar, and cornflour until pale. Gradually pour the hot milk over the egg mixture, whisking constantly to prevent scrambling. Return the mixture to the pan and cook over low heat, stirring continuously, until thickened enough to coat the back of a spoon. Pass through a sieve if needed for ultimate smoothness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Trim the pastry edges with a sharp knife. Spread the frangipane evenly over the base of the pastry case – it should fill about two-thirds of the depth. Carefully pour the custard over the frangipane, creating distinct layers. The frangipane is dense enough that the custard won't completely sink into it if you pour gently.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 25-30 minutes until the top is golden and the custard is just set with a slight wobble in the center – it will continue to set as it cools. The frangipane provides a stable base that helps the custard set properly without curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the tart to cool completely in the tin before carefully removing. The cooling process is crucial as it allows the custard to fully set and flavors to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, arrange your seasonal fruits on top in an attractive pattern. Scatter over the flaked almonds, then brush with warmed apricot jam to create a professional-looking glaze that also preserves the freshness of the fruit. Finish with a light dusting of icing sugar just before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For best results, refrigerate the tart for at least an hour before serving to allow all the flavors to meld together beautifully. Your Frangipane Custard Tart will keep refrigerated for up to 3 days, though the pastry may soften slightly over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Frangipane Custard Tart?

The key ingredients include plain flour, butter, eggs, ground almonds, caster sugar, whole milk, vanilla, cornflour, and seasonal fruits for decoration. The tart has three distinct components: buttery pastry shell, almond frangipane filling, and silky vanilla custard.

How to cook Frangipane Custard Tart at home?

Learn how to cook Frangipane Custard Tart by first blind baking a crisp pastry case, then adding layers of almond frangipane and vanilla custard before baking until golden. The key techniques include keeping pastry ingredients cold, preparing the frangipane until light and fluffy, and gently cooking custard to the perfect consistency before final assembly and baking.

How do you prevent a soggy bottom when making custard tarts?

Prevent soggy bottoms by thoroughly blind baking the pastry case first, creating a moisture barrier. Ensure the pastry is properly chilled before baking, prick the base with a fork, and use baking beans for even cooking. The frangipane layer also helps protect the pastry from the wet custard filling.

Can I make this tart with different fruits depending on the season?

Absolutely! This tart is perfect for showcasing seasonal fruits. Use berries and cherries in summer, poached pears or plums in autumn, and even citrus segments in winter. The apricot jam glaze works beautifully with any fruit and helps preserve their freshness and appearance.

What's the secret to a perfectly smooth custard layer?

For silky-smooth custard, gradually pour hot milk into egg mixture while constantly whisking to prevent curdling. Cook slowly over low heat, stirring continuously until thickened. Strain through a fine sieve to remove any lumps, and pour gently over the frangipane layer before baking until just set with a slight wobble.

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Either by hand or in a food processor, combine the flour, salt and butter until the mixture resembles breadcrumbs (this keeps the pastry flaky by maintaining small pockets of fat). Add the icing sugar, then the egg yolk and just enough cold water to bring the dough together. The cold ingredients and minimal handling prevent gluten development, ensuring a tender crust." }, { "@type": "HowToStep", "name": "Rest dough", "text": "Shape the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period relaxes the gluten and firms up the butter, which will help prevent shrinkage during baking." }, { "@type": "HowToStep", "name": "Prepare tart shell", "text": "Preheat your oven to 180°C (160°C fan). On a lightly floured surface, roll out the pastry to about 3mm thickness and use it to line your tart tin, gently pressing into the fluted edges. Leave a slight overhang which you'll trim after blind baking. 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Finish with a light dusting of icing sugar just before serving." }, { "@type": "HowToStep", "name": "Chill and serve", "text": "For best results, refrigerate the tart for at least an hour before serving to allow all the flavors to meld together beautifully. Your Frangipane Custard Tart will keep refrigerated for up to 3 days, though the pastry may soften slightly over time." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "157" }, "review": [ { "@type": "Review", "author": "Maria Garcia", "datePublished": "2024-04-02", "reviewBody": "This tart is absolutely exquisite! The combination of the frangipane and custard creates such a luxurious dessert. I made it for a dinner party and everyone was impressed with how professional it looked and tasted.", "name": "Elegant dessert that impressed everyone!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Yuki Tanaka", "datePublished": "2024-04-05", "reviewBody": "The balance of flavors in this tart is perfect. The almond frangipane has such a wonderful depth that complements the silky custard beautifully. I used fresh peaches as my seasonal fruit and it was divine!", "name": "Perfect balance of almond and custard!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Bennett", "datePublished": "2024-04-10", "reviewBody": "Though this recipe takes some time to prepare, the result is absolutely worth it. The detailed instructions helped me achieve a perfect tart - crisp pastry, smooth custard, and that wonderful frangipane layer. Will definitely make again!", "name": "Worth every minute of preparation!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Hassan", "datePublished": "2024-04-15", "reviewBody": "I've tried many tarts from local bakeries but none compare to this homemade version. The freshness of the ingredients really shines through, especially in the custard. The step-by-step instructions made it easy even for an intermediate baker like me.", "name": "Better than bakery version!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Petrov", "datePublished": "2024-04-20", "reviewBody": "I've been looking for a special weekend baking project and this tart was perfect! It challenged my skills but wasn't intimidating. The technique for keeping the pastry crisp worked beautifully - no soggy bottom in sight! This will be my go-to impressive dessert recipe.", "name": "New favorite weekend baking project!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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