Blackcurrant Frangipane Tart

Recipe:

Ingredient Notes:

• Black Currants: You can use either fresh or frozen black currants for this tart – both will yield delicious results. If you’re using frozen berries, I highly recommend thawing them completely and draining off any excess liquid before adding them to the filling. Feel free to experiment with other flavor variations! This tart works beautifully with other fruits like blueberries, raspberries, cherries (pitted), diced peaches, apricots, or even thinly sliced apples or pears. You’ll get fantastic results with each of these ingredients.
• Almonds: You can grind your own whole almonds (blanched or unblanched) or use ready-made almond flour (sometimes called almond meal). Simply substitute at a 1 to 1 ratio by weight. Using almonds with their skins on versus blanched (skins removed) will only affect the final appearance of the baked tart – unblanched almonds will result in a slightly darker filling and dough if you grind them for the crust. This won’t impact the delicious flavor at all.
• Flour: For the pastry dough, using a flour with a lower gluten content, like cake flour (typically around 8-9% protein), is recommended for the most tender, crumbly shortcrust. However, if you don’t have cake flour, standard all-purpose flour will work perfectly fine. Just be sure to definitely avoid using high-gluten bread flour, as it will result in a tough crust.
• Butter: High-quality unsalted butter with a fat content of 80% or higher is optimal for both the pastry dough and the frangipane filling. Using butter with a higher fat content contributes to a flakier crust and a richer, smoother filling.
• Sugar: Simple granulated sugar is all you need for sweetening both the pastry dough and the frangipane filling.
• Eggs: Eggs play distinct roles in this recipe. For the pastry dough, we use only the egg yolk, as the fat in the yolk contributes to a wonderfully tender and short crust after baking. The frangipane filling, however, needs the egg whites. The protein in the whites helps to stabilize the rich, fatty almond and butter mixture, ensuring the filling sets correctly during baking.

Let’s start cooking.

Grind the almonds as finely as possible.

Prepare the dough. Mix 50g of the ground almonds with the flour, sugar and salt. Put into the bowl of the mixer. Add the cubed cold butter.

Grind to a greasy crumb.

Add egg yolk and water and knead dough.

Form a disk, wrap in plastic wrap and refrigerate for half an hour to an hour.

Take the dough out of the refrigerator, roll it out between two sheets of parchment paper and place it in a tart pan.

Put the foil on top of the dough and put a baking beans (dry cereal – pearl, rice or beans) on it.

Bake in a preheated oven to 180°C (355°F). Remove the weight and bake for another 5 minutes. Remove from the oven.

Prepare the almond filling (frangipane). Place all the ingredients except the currants in a bowl and whisk until smooth.

Pour the filling into the shortcrust base.

Place the berries on top.

Bake for 30-35 minutes until the filling is set.

Cool, slice and serve.

Enjoy!

This Blackcurrant Frangipane Tart recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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