Hello there, baking friends! Are you ready for a treat that’s both beautiful and delicious? Today, I’m so excited to share with you my recipe for a stunning Blackberry Almond Frangipane Tart. This tart is a showstopper, but trust me, it’s easier to make than you might think. The combination of sweet blackberries, a rich almond filling, and a buttery crust is simply irresistible. Let’s get baking!
Why You Will Love This Recipe
This Blackberry Almond Frangipane Tart is truly special because it perfectly balances flavors and textures. Imagine sinking your fork into a crisp, flaky crust that gives way to a soft, almond-scented frangipane filling bursting with juicy blackberries. The slight tanginess of the blackberries cuts through the sweetness of the almond cream, making it a dessert that’s not too heavy but utterly satisfying. It’s also a wonderful recipe to make ahead of time, which is perfect for gatherings or when you just want a delicious homemade dessert without the stress. Plus, it looks incredibly elegant with minimal effort, making you feel like a star baker!
Ingredients
Here’s everything you’ll need to create this amazing tart:
For the Sweet Shortcrust Pastry:
- 1 ¼ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 2 tablespoons ice water
For the Almond Frangipane Filling:
- ¾ cup almond flour
- ½ cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- ½ teaspoon almond extract
For the Blackberry Topping:
- 1 ½ cups fresh blackberries
- 2 tablespoons apricot jam, for glaze (optional)
Step-by-Step Instructions
1. Make the Sweet Shortcrust Pastry
First, we’re going to make the crust. In a large bowl, whisk together the flour and powdered sugar. Add the cold, cubed butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs. You want to see small pieces of butter still visible – this will make the crust flaky! In a separate small bowl, whisk together the egg yolk and ice water. Add this mixture to the flour and butter, and mix until just combined. Don’t overmix! The dough should come together into a ball.
2. Chill the Dough
Gently flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial as it allows the gluten to relax, making the dough easier to roll and preventing it from shrinking in the oven.
3. Roll Out the Dough
Once chilled, lightly flour a clean work surface. Roll out the dough into a 12-inch circle, about ⅛ inch thick. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan, making sure it fits snugly into the corners and up the sides. Trim off any excess dough from the top edge by rolling your rolling pin over the top of the tart pan. Prick the base of the tart shell all over with a fork. This prevents the crust from puffing up too much during baking.
4. Blind Bake the Tart Crust
Preheat your oven to 375°F (190°C). Line the tart crust with parchment paper and fill it with pie weights or dried beans. This is called blind baking, and it ensures the crust holds its shape. Bake for 20 minutes. After 20 minutes, remove the parchment paper and pie weights. Bake for another 10-15 minutes, or until the crust is lightly golden brown. Let the crust cool slightly while you make the frangipane filling.
5. Make the Almond Frangipane Filling
While the crust is cooling, let’s make the frangipane. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the almond flour and almond extract. Mix until everything is just combined and smooth. The frangipane will be a creamy, almond-scented mixture.
6. Assemble and Bake the Tart
Pour the almond frangipane filling into the pre-baked tart crust, spreading it evenly. Gently arrange the fresh blackberries over the frangipane filling, pressing them in slightly. Bake in the preheated oven for 30-35 minutes, or until the frangipane is golden brown and set. The edges of the tart crust should also be nicely golden.
7. Cool and Glaze (Optional)
Let the Blackberry Almond Frangipane Tart cool completely in the tart pan on a wire rack. If you want to add a beautiful shine, warm the apricot jam in a small saucepan or microwave until melted. Brush the warm jam lightly over the blackberries for a lovely glaze.
Serving Suggestions
This Blackberry Almond Frangipane Tart is wonderful served slightly warm or at room temperature. For an extra touch of indulgence, try serving it with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The creamy coolness is a perfect contrast to the warm, fruity tart.
This elegant dessert is ideal for so many occasions. It’s perfect for a summer brunch, a garden party, or as a stunning finale to a dinner party. You can also bake it just because you want to treat yourself and your family to something truly special on a weekend afternoon. The beautiful presentation makes it feel fancy, but it’s truly a simple pleasure to share.
Storage and Reheating
To store your Blackberry Almond Frangipane Tart, let it cool completely, then cover it loosely with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 3 days.
If you’d like to reheat the tart, you can gently warm it in a 300°F (150°C) oven for about 10-15 minutes. This will help to crisp up the crust slightly and bring out the warm flavors again. You can also enjoy it cold straight from the fridge – it’s delicious either way!
Key Details
Prep time: 45 minutes (includes chilling time)
Cook time: 45-50 minutes
Total time: 1 hour 30 minutes – 1 hour 35 minutes
Servings: 8-10 slices
Equipment you’ll need:
- Large bowl
- Pastry blender or fingertips
- Small bowl
- Plastic wrap
- Rolling pin
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
- Medium bowl
- Electric mixer or whisk (for frangipane)
- Wire rack
- Small saucepan (optional, for glaze)
I hope you absolutely love making and enjoying this Blackberry Almond Frangipane Tart as much as I do! Happy baking!
Blackberry Almond Frangipane Tart
Ingredients
- **For the Sweet Shortcrust Pastry:**
- 1 ¼ cups all-purpose flour
- ½ cup 1 stick unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 2 tablespoons ice water
- **For the Almond Frangipane Filling:**
- ¾ cup almond flour
- ½ cup granulated sugar
- ½ cup 1 stick unsalted butter, softened
- 2 large eggs
- ½ teaspoon almond extract
- **For the Blackberry Topping:**
- 1 ½ cups fresh blackberries
- 2 tablespoons apricot jam for glaze (optional)
Instructions
- Make the Sweet Shortcrust Pastry: In a large bowl, whisk together the flour and powdered sugar. Add the cold, cubed butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg yolk and ice water. Add this mixture to the flour and butter, and mix until just combined. Gently flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Chill the Dough: Refrigerate dough for at least 30 minutes.
- Roll Out the Dough: Roll out the dough into a 12-inch circle, about ⅛ inch thick. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan, making sure it fits snugly into the corners and up the sides. Trim off any excess dough. Prick the base of the tart shell all over with a fork.
- Blind Bake the Tart Crust: Preheat oven to 375°F (190°C). Line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and pie weights. Bake for another 10-15 minutes, or until the crust is lightly golden brown. Let the crust cool slightly.
- Make the Almond Frangipane Filling: In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the almond flour and almond extract. Mix until just combined and smooth.
- Assemble and Bake the Tart: Pour the almond frangipane filling into the pre-baked tart crust, spreading it evenly. Gently arrange the fresh blackberries over the frangipane filling, pressing them in slightly. Bake for 30-35 minutes, or until the frangipane is golden brown and set.
- Cool and Glaze (Optional): Let the Blackberry Almond Frangipane Tart cool completely. Warm apricot jam until melted. Brush the warm jam lightly over the blackberries for a glaze.
