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Frangipane tart

We call this dessert the “while you eat” tart in my house. Assemble it in advance and simply pop it into the oven to bake while you eat the main course!



  • 2 rolls store bought puff pastry, thawed according to package directions
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, optional
  • 3/4 cup almond flour
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sugar, for fruit
  • 1/4 teaspoon cinnamon, for fruit
  • 2 apples or pears
  • 2 tablespoons sliced almonds, optional


  1. Arrange your oven rack to the lowest position and heat it to 400º F. Line a sheet pan with parchment paper.
  2. Unroll the puff pastry sheets and stack them on top of each other. Roll out in an approximately 12- to 14-inch square and transfer onto the parchment-lined pan. Dock the pastry by piercing it with the tines of a fork about a dozen times. Set aside in the fridge while you prepare the frangipane filling and fruit.
  3. In a medium bowl, beat together the butter and sugar. Beat in the egg, vanilla, and almond extract. Add in the almond flour, all-purpose flour, salt, and cinnamon and stir just to combine.
  4. For the fruit, combine the sugar and cinnamon in a small bowl. If desired, peel the apples or pears. Core and thinly slice.
  5. Retrieve the pastry from the fridge and spread the frangipane overtop leaving about a 1cm border all the way around. Arrange the fruit on top in an even layer – I like to fan the fruit out almost like toppled dominos. Scatter the almonds over top and sprinkle evenly with the cinnamon sugar mixture. You can prep the tart up to this point up to one day before baking. To stop the fruit from browning, toss the sliced fruit with a little lemon juice before assembling. Then simply cover the prepared tart with plastic and store it in the fridge until ready to bake.
  6. Bake the tart for 25 to 30 minutes or until golden brown and crisp and the fruit is tender.
  7. Allow the tart to cool slightly or fully to room temperature and serve with vanilla ice cream or whipped cream if desired. Enjoy! 

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