Frangipane Custard Tart Recipe

<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>

<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>

<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>