Frangipane Tart

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Sweet Pie Pastry
  • 1 cup butter, softened
  • 2 cups almond paste
  • 4 eggs, beaten
  • 2 teaspoons grated lemon rind
  • 4 teaspoons flour
  • Apricot Glaze
  • ¼ cup slivered toasted almonds


    1. Preheat oven to moderate (350°F.).

    2. Line a nine- or ten-inch flan ring with the pastry. Chill.

    3. Cream the butter. Stir in the almond paste alternately with the eggs. Beat until smooth. Stir in the lemon rind and flour.

    4. Brush the pastry with additional melted butter and fill almost to the top with the filling. Bake on the lowest rack in the oven for nearly one hour, until the tart is golden brown.

    5. Brush the tart while still hot with hot apricot glaze. Sprinkle with the slivered almonds.