Tart with frangipane cream

The frangipane cream tart is a delicious dessert that combines the sweetness of almond cream with the crunchy shell of shortcrust pastry. Here is the recipe:

Ingredients

• 300 g of shortcrust pastry (already prepared or to be prepared with 200 g of flour, 100 g of butter, 80 g of icing sugar, 1 egg, a pinch of salt and the grated zest of 1 lemon)
• 150 g of soft butter
• 150 g of icing sugar
• 150 g of powdered almonds
• 2 large eggs
• 1 tablespoon of rum (optional)
• 1 teaspoon of vanilla extract or the seeds of 1 vanilla pod
• Icing sugar for decorating (optional)
• Jam or preserve to taste (enough to cover the bottom of the tart)

Preparation

1. Start by preparing the shortcrust pastry if you haven’t bought it ready-made. Work the butter with the icing sugar, add the egg, flour, pinch of salt and grated lemon zest. Knead until you get a homogeneous mixture, form a ball, wrap it in cling film and let it rest in the fridge for about 30 minutes.
2. In the meantime, prepare the frangipane cream: In a large bowl, whisk the soft butter with the icing sugar until you get a homogeneous mixture. Add the powdered almonds, then incorporate the eggs one at a time, making sure they are well blended into the mixture. Add the rum and vanilla extract and mix until you get a smooth, lump-free cream.
3. Roll out the shortcrust pastry into an even layer and line a previously buttered and floured tart mold, leaving a high edge.
4. Spread a layer of jam or preserve on the bottom of the tart. This adds a touch of flavor and prevents the base from softening too much.
5. Pour the frangipane cream over the jam base and level with a spatula.
6. Bake in a preheated oven at 180 °C for about 40-45 minutes or until the frangipane cream is golden and firm to the touch.
7. Let it cool completely before dusting with icing sugar for decoration, if desired.

Curiosity

The frangipane cream is named after a famous Italian character, Marquis Muzio Frangipani, a Roman nobleman who lived in the 16th century and was known for creating a perfume made of bitter almonds, which was used to scent gloves. The cream that now bears his name reflects the characteristic aroma of those almonds.