Jamie Oliver Frangipane Tart Recipe [Tips & Tricks]

I still remember the first time I tasted a frangipane tart. It was at a quaint little bakery on a cobblestone street during a trip to Europe. The moment I bit into that golden crust and creamy almond filling, I was hooked. It wasn’t just a dessert; it was a little moment of magic. When I discovered Jamie Oliver’s recipe, it felt like unlocking the secret to recreating that magic at home. His version is approachable yet packed with flavor, perfect for impressing guests or treating yourself.

Jamie Oliver’s Frangipane Tart Recipe

Jamie’s take on frangipane tart combines rustic charm with culinary finesse. The recipe calls for a buttery, crisp pastry shell filled with a rich almond cream that’s smooth, fragrant, and just sweet enough. The tart is baked until the filling is puffed and golden, and the crust is perfectly tender. What makes it special is Jamie’s emphasis on fresh, quality ingredients and simple techniques that bring out the best textures and flavors. It’s one of those recipes that looks fancy but feels surprisingly doable.

Ingredients Needed

Before you start, make sure you have these essentials on hand:

For The Pastry

• Plain flour (all-purpose flour)
• Unsalted butter (cold and cubed)
• Icing sugar (powdered sugar)
• Egg yolk
• A pinch of salt

For The Frangipane Filling

• Ground almonds (almond meal)
• Soft unsalted butter
• Caster sugar (superfine sugar)
• Eggs (whole)
• Plain flour
• A splash of vanilla extract or almond extract for extra aroma
• Optional: A little lemon zest to brighten the flavor

Extras

• Sliced almonds for topping (adds crunch and visual appeal)

How To Make Jamie Oliver’s Frangipane Tart

Here’s where the magic happens. Step-by-step, with a bit of storytelling to keep it real:

1. Make The Pastry

   • Start by rubbing the cold butter into the flour and sugar until the mix resembles coarse breadcrumbs.
   • Add the egg yolk and bring the dough together gently. Avoid overworking it-think of it as gently folding a soft blanket.
   • Wrap the dough in cling film and chill it in the fridge for at least 30 minutes. This rest is key for a tender crust.

2. Prepare The Filling

   • Beat the softened butter with sugar until creamy-this is where the almond flavor begins to build.
   • Add eggs one at a time, beating well after each addition to create a smooth, silky mixture.
   • Fold in the ground almonds, a little flour, and any zest or extract you’re using.

3. Assemble The Tart

   • Roll out the chilled pastry on a lightly floured surface. Press it into a tart tin, trimming the edges neatly.
   • Prick the base with a fork to prevent bubbling.
   • Pour in the frangipane mixture and smooth the top.

4. Bake And Finish

   • Sprinkle sliced almonds on top for that lovely crunch.
   • Bake in a preheated oven until the filling is golden and set, usually around 30-35 minutes.
   • Let the tart cool slightly before slicing-this helps it set perfectly.

Ingredient Science Spotlight

Here’s why each ingredient plays a starring role:

• Butter: In the pastry, cold butter creates those flaky layers as it melts during baking. In the filling, it adds creaminess and richness.
• Ground almonds: They give the filling its distinctive nutty flavor and creamy texture. Almonds also help the tart hold its shape without being heavy.
• Eggs: These bind everything together and give the frangipane its soft, custard-like quality.
• Flour: A little flour in the filling stabilizes the mixture so it’s not too runny, while the flour in the pastry forms the structure.
• Sugar: Balances the nutty bitterness and enhances browning for that gorgeous golden finish.

Expert Tips

• Always use cold butter for the pastry. It’s the secret to a flaky, tender crust.
• Don’t skip chilling the dough. It relaxes the gluten and prevents shrinkage in the oven.
• Use fresh almonds or good-quality almond meal-this impacts the flavor big time.
• For even baking, blind bake the crust for 10 minutes before adding the filling. This stops sogginess.
• Let the tart cool fully before cutting. Frangipane firms up as it cools, making cleaner slices.

Recipe Variations

Want to put your own spin on Jamie’s classic? Here are some ideas:

• Fruit topping: Add thinly sliced pears or plums on top before baking for a fruity twist.
• Chocolate: Mix in some chopped dark chocolate into the frangipane for a rich surprise.
• Citrus zest: Swap lemon for orange or lime zest to change the aroma and flavor profile.
• Gluten-free: Use almond flour and a gluten-free flour blend to make it suitable for gluten intolerance.
• Vegan: Replace butter with vegan margarine and use flax eggs or aquafaba instead of regular eggs.

Final Words

Baking Jamie Oliver’s frangipane tart feels like creating a little masterpiece in your own kitchen. The balance of buttery crust and nutty filling is deeply satisfying. Whether you’re serving it for a special occasion or just treating yourself, it’s a dessert that delivers warmth and elegance in every bite. Plus, it’s a wonderful way to experiment with flavors and baking skills without being intimidating.

FAQs

What Is A Frangipane Tart?

A frangipane tart is a delicious dessert made with a buttery pastry base, filled with almond cream, and often topped with fruit like pears or berries.

Can I Use Store-bought Pastry For Jamie Oliver’s Frangipane Tart?

Yes! You can use store-bought shortcrust pastry to save time, but homemade pastry will make it even better.

What’s The Secret To A Perfect Frangipane Filling?

The key is to make sure your butter and sugar are well creamed before adding the eggs and almonds. This ensures a smooth and fluffy filling.

Can I Make The Frangipane Tart Ahead Of Time?

Yes! You can bake it a day ahead and store it in an airtight container. Just add fruit or glaze before serving.

What Kind Of Fruit Should I Use For A Frangipane Tart?

Jamie Oliver often uses pears, but you can also try apples, berries, or stone fruits depending on the season.

How Do I Prevent The Tart From Getting Soggy?

To avoid a soggy bottom, make sure to blind-bake the pastry first. You can also brush it with a bit of melted chocolate or egg wash.

Can I Make A Gluten-free Version Of The Frangipane Tart?

Yes! Just swap the regular flour with a gluten-free blend for both the pastry and the filling.

Is There A Vegan Version Of Jamie Oliver’s Frangipane Tart?

You can make a vegan version by using plant-based butter, replacing the eggs with flax eggs or aquafaba, and using a dairy-free pastry.

What Can I Use If I Don’t Have Almond Extract For The Frangipane Filling?

You can use a bit of vanilla extract or just skip the extract if you prefer a more subtle flavor.

How Do I Store Leftovers Of The Frangipane Tart?

Store leftover tart in the fridge for up to 3 days. Just bring it back to room temperature before serving for the best flavor.