Frangipane tart in spelt pastry case

Frangipane tarts featured on last week’s GBBO and I must admit that my first thought was “.. A bit simple for week 6′. Anyhow if it’s good enough for GBBO at this stage of the challenge its good enough for my end of week dinner party. I made a spelt flour pastry which I featured a while ago on the blog. I like to up the flavour of a sweet pastry by adding the finely grated rind of citrus fruit and I thought orange would work well with the relatively flat flavour of frangipane. Add the seeds of a vanilla pod for extra zing. You can find the pastry here Spelt shortcrust pastry.
Pipe the frangipane into pastry case
I filled an 11″ removable base tart tin so I need a lot of frangipane – you could scale down the quantities for say an 8″ tin. Alternatively refrigerate and use within a week. better still make individual tarts and freeze.

frangipane tart

  • Servings: 10-12
  • Difficulty: medium
  • Print

Instructions are for the Thermomix version but you can easily whisk up a frangipane mix with a hand held or stand mixer.


See link for spelt pastry or use your own favourite sweet pastry

200g unsalted butter, softened

200g golden caster sugar

200g ground almond

3 large eggs

40 g plain flour

Pinch salt

Few drops of almond essence

Tbls liqueur like calvados (optional)


Preheat oven to 180°C/360°F

Insert whisk attachment and Mix all ingredients in TM bowl, sp 4

Pop into piping bag and pipe evenly round tart case

I don’t blind bake my case, because I bake on floor of Aga for first 15 minutes. You may prefer to blind bake for 20 minutes, but keep an eye on edges when you are baking the frangipane filling.

Bake for 30-40 minutes

Check for doneness

Decorate with berries or serve with caramelised pears.



Happy baking, have a good weekend







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