Frangipani Pie

Indulge in the timeless elegance of Frangipani Pie, a dessert that combines a buttery, flaky pastry crust with the luscious richness of almond frangipane filling. Perfectly balanced with notes of vanilla and almond extract, this pie features a tender, golden filling crowned with crunchy sliced almonds for added texture. The optional glaze of apricot jam adds a glossy finish and a hint of fruity sweetness. Ideal for special occasions or a weekend treat, this pie is surprisingly simple to make, with classic baking techniques like blind baking and creaming butter and sugar. Serve it warm or at room temperature for a stunning dessert that’s as beautiful as it is delicious. Perfect for lovers of almond-based desserts, this recipe is your ticket to creating a show-stopping tart at home!

Nutriscore Rating: 54/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

Ingredients

• 250 grams all-purpose flour
• 125 grams unsalted butter (chilled and cubed)
• 50 grams powdered sugar
• 2 large egg yolks
• 2 tablespoons cold water
• 150 grams ground almonds (almond meal)
• 100 grams granulated sugar
• 100 grams unsalted butter (softened)
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 50 grams sliced almonds
• 2 tablespoons apricot jam (optional, for glazing)

Directions

Step 1

1. To prepare the pastry crust, combine the flour and powdered sugar in a large mixing bowl.

Step 2

2. Add the chilled, cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.

Step 3

3. Mix in the egg yolks and add cold water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.

Step 4

4. Preheat the oven to 180°C (350°F). Roll out the chilled pastry dough on a lightly floured surface and press it into a 9-inch tart pan. Trim off any excess dough.

Step 5

5. Prick the base of the pastry with a fork, line it with parchment paper, and fill with baking beans or weights. Blind-bake for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes. Let it cool completely.

Step 6

6. To make the frangipane filling, cream together the softened butter and granulated sugar until light and fluffy.

Step 7

7. Beat in the eggs one at a time, followed by the vanilla extract and almond extract.

Step 8

8. Fold in the ground almonds until the mixture is smooth and well combined.

Step 9

9. Spread the frangipane filling evenly into the cooled pastry shell.

Step 10

10. Scatter the sliced almonds on top of the filling.

Step 11

11. Bake the pie for 25–30 minutes, or until the filling is set and golden brown.

Step 12

12. Optionally, warm the apricot jam slightly and brush it over the top of the pie for a glossy finish.

Step 13

13. Allow the pie to cool before slicing. Serve at room temperature or slightly warmed.

Nutrition Facts

Serving size	1034.9 grams (1034.9g)

Amount per serving	% Daily Value*
Calories	4632

Total Fat 303.90g	390%
Saturated Fat 130.40g	652%
Polyunsaturated Fat 0.00g
Cholesterol 1236mg	412%
Sodium 199mg	9%
Total Carbohydrate 411.80g	150%
Dietary Fiber 32.20g	115%
Total Sugars 178.90g
Protein 87.30g	175%

Vitamin D 248IU	1242%
Calcium 732mg	56%
Iron 22mg	121%
Potassium 1962mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.8%

Protein: 7.4%

Carbs: 34.8%