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How To Make An Almond Cream Fruit Tart To Perfection

DulceDelight's picture
Learn step by step how to make a delicious fruit tart with almond cream (frangipane) and flaky dough crust (pate sucree). Baked almond cream is a classic filling for french sweet tarts and very delicious, the crust is super flaky and buttery while the filling is what I call perfection, sweet and intriguing because of the almond paste content. The kumquats on top gives it the right tanginess but you can use any other fruit you want on top. This tart is a one- step tart which means you bake it all at once ( dough and filling).
Ingredients
For the pate sucree
  Flour 200 Gram
  Sugar 40 Gram
  Salt 1 Pinch
  Unsalted butter 100 Gram
  Cold water 5 Tablespoon
For the almond cream
  Almond paste 80 Gram
  Sugar 50 Gram
  Unsalted butter 70 Gram
  Eggs 2 Medium
  Vanilla extract 1 Tablespoon
  Almond flour 1 Tablespoon (Ground skinless almonds)
  Cake flour 1 Tablespoon
For the pastry cream
  Milk 250 Milliliter
  Vanilla bean/Vanilla extract 1
  Egg yolks 2 Medium
  All purpose flour 10 Gram
  Cornstarch 10 Gram
  Kumquats 150 Gram, thinly sliced (With seeds removed)
Directions

GETTING READY
1. Preheat oven to 350 degrees fahrenheit.

MAKING
2. For the Pate Sucree: Lay the flour mixed with sugar and salt on a flat surface and make a hole in the middle.
3. Add the butter into the middle and use a dough scrapper incorporate the butter into the flour and make another hole in the middle.
4. Add 1/2 cup water and incorporate into the water.
5. Make little walnut sized balls and mash against the flat surface to make the butter mix properly into the dough.
6. Wrap the dough in saran wrap and place in the refrigerator for 30 minutes.
7. Roll out the dough thinkly into the desired shape and fit it into your tart pan and place in the refrigerator until it is time to bake it.
8. For the Almond Cream: Add the almond paste and sugar in the mixer and mix.
9. Add butter and mix in medium speed until creamy.
10. Next, add one egg at a time and mix.
11. After the egg is completely incorporated, add vanila extract, almond flour and cake flour and mix.
12. For the Pastry Cream: In a pan, add milk and vanilla bean and bring to boil but not over boil.
13. Turn off heat and let it sit for 10 minutes.
14. In a bowl, whisk egg yolks and sugar.
15. Next, add flour and cornstarch and whisk.
16. Bring the milk back to boil and then add a little into the egg cream and temper while whisking constantly.
17. Pour the mix back into the milk pan and whisk constantly and incorporate and let it milk boil for 3 minutes.
18. Transfer into a bowl and cover with saran wrap.
19. Next, mix 2 parts almond cream to 1 part pastry cream.
20. Spread the mix into the dough filled tart tray.
21. Arrange the kumquats on top of the tarts as you wish.
22. Pop into the oven for 30 minutes until cream is set.

SERVING
23. Cut out slices, plate and serve as dessert.

TIPS
Keeping the Pate Sucree in the refrigerator prevents the gluten from developing and your crust doesn't shrink because of this.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Tart
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond
Preparation Time: 
120 Minutes
Cook Time: 
30 Minutes
Ready In: 
150 Minutes
Servings: 
10

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