Frangipane Tart

Frangipane is the pretty French word for almond paste, familiar to generations of Britons in Bakewell tart, of which this is a variation. The filling and the pastry are quick and easy to make if you have a food processor.


For the Pastry

  • 125 g/ oz caster sugar
  • 60 g/ 2 oz ground almonds
  • 125 g/ oz plain flour
  • 100 g/ oz butter, cut into small dice
  • 1 large egg, plus 1 extra yolk
  • grated zest of 1 small lemon
  • pinch of salt

For the Filling

  • 60 g/ 2 oz butter
  • 60 g/ 2 oz caster sugar
  • 60 g/ 2 oz ground almonds
  • 60 g/ 2 oz fresh white breadcrumbs
  • 1 large egg
  • 3 drops of almond essence
  • 4 tbsp raspberry jam


First make the pastry: put the sugar, almonds and flour into a food processor and turn on at full speed for a few seconds. Add the butter dice and work again until just blended in. The mixture will resemble fine breadcrumbs.

Add the egg and extra yolk, the lemon zest, 2 teaspoons of water and a tiny pinch of salt. Work again until the pastry balls. Cling-wrap and refrigerate for 2 hours.

Preheat the oven to 190°C/375°F/ gas 5. Roll the chilled pastry out and use to line a 20-cm / 8-inch loose-bottomed tart tin. If it breaks it can be repaired by pressing with your fingers. Make the shell as even as possible, with a double thickness round the edges and pushed right up to the top as it will shrink as it bakes. Be careful to press into the bottom edges to eliminate air between the tin and the pastry.

Make the filling: put the butter, sugar, ground almonds and breadcrumbs into the processor and work briefly to mix. With the machine running on full speed, add the egg and almond essence until combined to a smooth paste.

Put the shell on a baking tray, prick the base with a fork and line with foil. Fill with beans and bake blind for 10 minutes.

Remove the foil and beans and leave to cool slightly, then fill the base with a layer of raspberry jam. Cover this with the almond paste. Scrape the surface smooth and level.

Return to the oven and bake for 25–30 minutes, until risen and lightly browned.