French Frangipani Tarte Recipe

French Frangipani Tarte with an Aussie Kiwi Fruit Twist

This Frangipani tarte recipe is another classic French recipe from our Le Cordon Bleu pastry chef Janet Newton. Delicious and with an Australian twist I know you'll love her original recipe. Get your apron on and get baking this traditional French tarte.  

"The beauty of this traditional French tarte is that it can change with the season offering cooks and sweet connoisseurs’ endless possibilities. Only limited by the fruit available at a market near you or, if you are lucky enough, your own garden.  Be adventurous and try using a fruit you haven’t used before. That's what I did with this Kiwi Fruit Frangipani Tarte.

I had guests coming for afternoon tea and only had enough raspberries for one tart and the only other fruit I had was kiwi fruit. The kiwi fruit’s flavour intensifies during baking and its delightful tang perfectly balances the sweetness of the almond cream." - Janet

Sweet Pastry

• 250g Plain Flour
• 100g Caster Sugar
• 125g Butter
• 1 Egg
• Zest of 1 Lemon

Method

1. Cut butter into small cubes and then rub into flour until it resembles a crumb like mixture
2. Add sugar and lemon zest
3. Then lightly whisk egg and add to flour mix
4. Once a dough forms wrap in cling wrap and rest in fridge for 20 minutes
5. Roll dough out on a flour bench until it is 2.5 mm thick and your desired shape
6. Dock pastry with a fork all over, then line your tarte mould with pastry, cover and rest in fridge a further 20 minutes
7. Remove from fridge and blind bake in 180-degree Celsius oven for 15-20 minutes
8. Allow to cool

Almond Cream

• 120g Butter
• 120g Caster Sugar
• 2 drops Vanilla Extract
• 2 Eggs
• 20g Plain Flour
• 120g Almond Meal

Method

1. Cream butter and sugar until light and fluffy
2. Add eggs and vanilla and continue to mix until well combined
3. Then add flour and almond meal and mix for a further 2-3 minutes until light and fluffy

Assemble Tart

Fill tart shell ¾ with almond cream. Arrange kiwi fruit (or any other chosen fruit) on top of almond cream and bake in 180 degree celsius oven for 35 – 40 minutes until golden brown.

Glaze

• 2 tbsp Apricot Jam
• 1 tbsp Water

Method

1. Heat water and jam in a small saucepan and mix well then lightly brush tart with glaze.

We thank Janet for her scrumptious French Frangipani Tarte recipe and to follow the culinary creations of Janet and the planning of her new cooking school The Yellow Door Kitchen check Instagram @theyellowdoorkitchen.

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