Frangipane tart

Frangipane tart

My favorite pie - Indulge yourself with a delicious frangipane pie, a traditional pastry made from an almond filling and a dough base, a perfect addition to any occasion
5 from 1 vote
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Gang: Dessert
Cuisine: Belgian
Keyword: Frangipane, pie
Totale Tijd: 2 hours
Porties: 8
Calorieën: 467kcal


  • Cake tin +-22 cm
  • rolling pin
  • baking beads
  • Kitchen scales
  • spatula
  • Baking brush




Sugar top


  • Remove the butter from the fridge and let it run at room temperature.
  • Preheat the oven to 180°C.

The soil

  • Melt a little butter in the microwave.
  • Use the baking brush and coat the baking tin with the melted butter.
  • Throw a little flour in the baking tin and turn the baking tin well so that the flour is well spread. We remove excess flour.
  • Remove the dough from the packaging and roll it out a little extra with the help of the rolling pin.
  • Place the dough in the baking tin and press gently.
  • Remove the excess dough by rolling the rolling pin over the edges.
  • TIP : You can use the excess dough to make strings and place them crossed over the cake.
  • Using a fork, poke enough holes in the dough (both bottom and edge) to prevent the dough from rising too much.
  • Place parchment paper over the dough and fill with the baking beads. Press gently.
  • Bake the dough in an oven at 180°C for up to 15 minutes.

The Filling

  • Gather all the ingredients and weigh out.
  • Put the butter in the bowl of the food processor along with the granulated sugar. Let it simmer for a while.
  • Then add some running time in between ... The eggs - almond powder - icing sugar - flour - milk - almond extract.


  • Preheat the oven to 160°C.
  • In the meantime, the pie dough has been baked.
  • When sufficiently cooled, grease the bottom with a (thick?) layer of apricot jam
  • Spread the pie filling over the cake and make it even with the help of a pan.
  • TIP : If you have some dough left, you can make "slats" of 1 cm wide and spread them diagonally over the cake.
  • Bake in the oven for 35 min.


  • Mix the icing sugar with the egg whites and lemon juice in a small bowl. Pour it over the cooled cake.


Calories: 467kcal | Carbohydrates: 73g | Protein: 11g | Fat: 17g

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