Lemon Frangipane Tart

A show-stopping tart with a layer of almond frangipane topped with luscious lemon-infused cream.

This tart may look fancy, but trust me, its components are quite simple to make, and most of these components require zero machines/equipment! The tart dough, almond frangipane, and the cream on top can all be made in one bowl

Fast Facts!

• vegetarian

• nut alert(almonds)

• No mixer required

• Push-in crust

• Advanced baking level

Lemon Frangipane Tart Recipe:

-makes 1 7-inch tart-

45 min prep time

20-25 min cook time

15-20 min assembly time

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Tart Dough

• 60g unsalted butter, softened

• 30g powdered sugar

• 1egg yolk

• 100g cake flour

• zest of 1/2 lemon

• juice of 1/2 lemon

Pastry Cream

• 250g whole milk

• 1 egg yolk, + 1 whole egg

• 60g sugar, divided

• 20g cornstarch

• 1 tspn vanilla

• 4 (1.5 inch) pieces of lemon rind

• zest of 1 lemon

Almond Cream

• 40g unsalted butter, softened

• 40g powdered sugar

• 1 egg yolk

• 60g almond flour

• juice of 1/2 a lemon

• zest of 1 lemon

• 2 tspn cornstarch

Decoration

• 150mL heavy cream

• 15g sugar

• blueberries

• pistachios

• rosemary

1. For the tart dough: combine the butter and the powdered sugar in a medium bowl. Cream together with a spatula. Add the egg yolk, lemon juice, and lemon rind. Mix. Add the cake flour and fold. Shape into a relatively thin disc(this will make the shaping process easier) and wrap in plastic wrap. Chill for at least 1 hr.

2. For the pastry cream: put the milk and the lemon rind in a pot and set over medium heat. In a separate bowl, combine the egg, egg yolk, sugar, and cornstarch, and whisk together. Once the milk has boiled, fish out the lemon rind and stream the hot milk into the egg mixture, whisking continuously. Add the whole mixture back into the pot and continue to cook for about 5-7 min, or until thickened. Once visibly thickened, cook for another 2-3 min. Transfer to a bowl and add zest of 1 lemon. Mix. Wrap with plastic wrap so that the surface of the pastry cream is touching the wrap. Chill.

3. For the almond cream: Preheat oven to 180C. Mix the softened butter with the sugar. Add the egg yolk. Mix. Add the lemon juice and zest. Mix. Add the cornstarch and almond flour. Fold. Set aside.

4. Take the chilled tart dough out of the fridge, and place the disc into a tart tin. Press it up the sides of the tin so that everything is even. Trim the top using a paring knife. Dock the pastry. Freeze the tart crust, 5-10 min, or until firm. Once frozen, add the almond cream and spread it out along the bottom of the crust. Bake for 20 min, or until golden brown.

5. Cool the tart on a wire rack. Once cooled, add in all of the pastry cream into the tart, spreading it evenly using an offset spatula.

6. For decoration, whip the cream and the sugar together until they hold soft peaks. Transfer to a piping bag and pipe on top of the pastry cream. Decorate with blueberries, rosemary, and nuts.

7. Enjoy! This tart should be stored in the fridge, and keeps for 3-4 days.