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Dessert

Tourte De Frangipane

A tart with a puff pastry crust filled with frangipane and dusted with fine sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Tourte De Frangipane

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

Assemble the tart

  1. Cover the tart pan with lightly puffed pastry.

  2. Fill with frangipane, leaving a 1-inch border.

  3. Lay the pastry border around the tart and seal the ends.

  4. Glaze the border and create a design on it.

Bake and serve

  1. Bake in the hot oven until done.

  2. Dust with fine sugar, glaze again, and serve hot or cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Puff pastry
Forms the crisp, flaky shell that holds the filling and the border.
Frangipane
Almond-based filling that turns soft and set in the oven, giving a moist, rich texture.
Fine sugar
Adds sweetness and helps the top brown and caramelise when dusted on.

The step that matters

Glaze the border and create a design on it. Glaze helps the pastry border brown evenly and become glossy, and sealing the ends keeps the filling from leaking out during baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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