Quick Recipe Version (TL;DR)

Yield: 10 servings (one 9-inch / 23 cm tart)
Prep Time: 40 minutes (plus 1 hour chilling)
Cook Time: 40 minutes
Total Time: About 2 hours 20 minutes

Quick Ingredients

1 1/4 cups (150 g) all-purpose flour
1/2 cup (60 g) powdered sugar
1/4 tsp fine sea salt
1 stick (1/2 cup / 113 g) cold unsalted butter, cubed (for crust)
1 large egg yolk
1/2 cup (113 g) unsalted butter, softened (for frangipane)
1/2 cup (100 g) granulated sugar
1 cup (100 g) finely ground almonds or almond flour
2 large eggs
2 tbsp (16 g) all-purpose flour
1/2 tsp almond extract + 1/2 tsp vanilla extract
1/3–1/2 cup (100–150 g) apricot or raspberry jam
1/2 cup (40 g) sliced almonds
Pinch fine sea salt; optional 1 tsp lemon zest, powdered sugar to finish

Do This

1. Make tart dough: pulse flour, powdered sugar, and salt; cut in cold butter; mix in egg yolk until dough clumps. Shape into a disk, wrap, and chill 1 hour.
2. Roll dough to a 11-inch (28 cm) circle, fit into a 9-inch (23 cm) tart pan, trim, dock with a fork, and chill 15 minutes.
3. Blind bake at 375°F (190°C) for 15–18 minutes with pie weights, then 3–5 minutes without, until lightly golden. Cool slightly. Reduce oven to 350°F (175°C).
4. Make frangipane: beat softened butter and sugar; add eggs one at a time, then almond flour, flour, extracts, salt, and optional lemon zest until creamy.
5. Spread a thin layer of jam over the warm crust, then gently spread frangipane on top. Sprinkle with sliced almonds.
6. Bake at 350°F (175°C) for 25–30 minutes until puffed, golden, and just set in the center. Cool to room temperature.
7. Dust with powdered sugar if desired, slice, and serve slightly warm or at room temperature.

Why You’ll Love This Recipe

Buttery, crisp tart shell that stays tender and shatters delicately with each bite.
Rich, moist almond frangipane that bakes up puffed, golden, and full of nutty flavor.
A bright, thin layer of apricot or raspberry jam that cuts through the richness.
Beautiful enough for dinner parties, but simple and approachable for home bakers.

Grocery List

Produce: 1 lemon (for optional zest), fresh raspberries or sliced apricots for serving (optional).
Dairy: Unsalted butter (2 sticks / 226 g), 3 large eggs.
Pantry: All-purpose flour, powdered sugar, granulated sugar, fine sea salt, apricot or raspberry jam, almond flour or finely ground almonds, sliced almonds, vanilla extract, almond extract, powdered sugar for dusting (optional).

Full Ingredients

Sweet Tart Shell

1 1/4 cups (150 g) all-purpose flour
1/2 cup (60 g) powdered sugar
1/4 tsp fine sea salt
1/2 cup (113 g) unsalted butter, very cold, cut into small cubes
1 large egg yolk
1–2 tbsp ice-cold water, as needed

Almond Frangipane Filling

1/2 cup (113 g) unsalted butter, softened to room temperature
1/2 cup (100 g) granulated sugar
2 large eggs, at room temperature
1 cup (100 g) finely ground blanched almonds or almond flour
2 tbsp (16 g) all-purpose flour
1/2 tsp pure almond extract
1/2 tsp pure vanilla extract
1 tsp finely grated lemon zest (optional, but brightens the flavor)
Pinch fine sea salt

Assembly & Topping

1/3–1/2 cup (100–150 g) apricot or raspberry jam (seedless if possible)
1/2 cup (40 g) sliced almonds
Powdered sugar, for dusting (optional)
Fresh raspberries or thinly sliced fresh apricots, for serving (optional)

Step-by-Step Instructions

Step 1: Make the sweet tart dough

In a medium bowl (or the bowl of a food processor), combine the flour, powdered sugar, and salt. Whisk or pulse briefly to blend. Add the cold, cubed butter. If working by hand, use a pastry cutter or your fingertips to cut/rub the butter into the dry ingredients until the mixture looks like coarse crumbs with a few pea-sized pieces of butter remaining. If using a food processor, pulse in short bursts until you reach the same texture.

Add the egg yolk and 1 tablespoon of ice water. Mix gently with a fork (or pulse) until the dough just starts to clump together when you squeeze it. If it is very dry and sandy, add up to 1 more tablespoon of ice water, a teaspoon at a time, just until it holds together. Do not overwork; you want a tender crust.

Turn the dough onto a piece of plastic wrap, press it together, and shape into a flat disk about 1 inch (2.5 cm) thick. Wrap tightly and refrigerate for at least 1 hour (or up to 2 days) to relax the gluten and chill the butter.

Step 2: Roll out and line the tart pan

Lightly flour your work surface and rolling pin. Remove the chilled dough from the refrigerator and let it sit for 3–5 minutes if very stiff. Roll it out into a circle about 11 inches (28 cm) in diameter and about 1/8 inch (3 mm) thick, rotating the dough frequently and adding a light dusting of flour underneath as needed to prevent sticking.

Carefully roll the dough up around the rolling pin, then unroll it over a 9-inch (23 cm) tart pan with a removable bottom. Gently ease the dough down into the bottom and up the sides without stretching it. Press it firmly into the corners. Trim the excess by rolling the pin over the top edge or cutting with a sharp knife. If any cracks appear, patch them with the scraps.

Use a fork to prick the bottom of the crust several times (this helps prevent bubbles). Place the lined pan on a baking sheet and refrigerate for 15–20 minutes while you preheat the oven to 375°F (190°C). Keeping the dough cold helps it hold its shape.

Step 3: Blind bake the tart shell

Cut a sheet of parchment paper large enough to cover the tart shell and go up the sides. Place it over the chilled dough and fill with pie weights, dried beans, or uncooked rice, pressing the weights gently into the corners.

Bake the crust at 375°F (190°C) for 15–18 minutes, until the edges are just starting to turn lightly golden. Carefully lift out the parchment with the weights (they will be hot) and set aside to cool. Return the bare crust to the oven and bake for another 3–5 minutes, until the bottom looks dry and just lightly colored.

Remove from the oven and let the crust cool slightly on a rack while you prepare the frangipane. Reduce the oven temperature to 350°F (175°C) for baking the filled tart.

Step 4: Prepare the almond frangipane

In a medium mixing bowl, beat the softened butter and granulated sugar together with a hand mixer (or a stand mixer with the paddle attachment) on medium speed for 2–3 minutes, until light and creamy. Scrape down the sides of the bowl.

Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture may look slightly curdled at this stage; that is normal and will smooth out once you add the dry ingredients.

Add the almond flour, all-purpose flour, almond extract, vanilla extract, lemon zest (if using), and a pinch of salt. Beat on low speed just until combined and smooth, scraping the bowl as needed. You should have a thick, spreadable, almond-scented cream.

Step 5: Layer the jam and frangipane

Stir the jam in a small bowl to loosen it. If it is very thick, you can warm it gently in the microwave for 10–15 seconds or over low heat until it is easily spreadable, but not hot.

Spread a thin, even layer of jam over the bottom of the slightly warm tart shell, using about 1/3 to 1/2 cup depending on how fruity you want it. Aim for a glossy, translucent layer where you can still see the crust peeking through; too much jam can cause the filling to slide.

Dollop the frangipane over the jam in several spoonfuls, then use an offset spatula or the back of a spoon to gently spread it to the edges. Try not to disturb the jam layer too much. Smooth the top. Sprinkle the sliced almonds evenly over the frangipane.

Step 6: Bake until puffed and golden

Bake the assembled tart at 350°F (175°C) for 25–30 minutes, rotating the pan halfway through baking. The frangipane should puff up, turn a rich golden color, and look set in the center. A toothpick inserted in the middle should come out mostly clean, with just a few moist crumbs.

If the almonds or edges of the crust are browning too quickly before the center is done, loosely tent the tart with foil for the last 5–10 minutes of baking.

Remove the tart from the oven and place the pan on a wire rack. Let it cool in the pan until just warm or room temperature, about 45–60 minutes. As it cools, the frangipane will settle slightly and firm up.

Step 7: Finish, slice, and serve

Once the tart is cool enough to handle, gently remove the outer ring of the tart pan. If needed, run a thin knife between the crust and the pan edge first. Transfer the tart to a serving plate or leave it on the metal base for extra support.

Just before serving, dust lightly with powdered sugar using a fine-mesh sieve, if you like. Cut into wedges with a sharp knife, wiping the blade between slices for clean edges. Serve plain, or with a few fresh raspberries or slices of apricot alongside. The tart is delicious at room temperature and also lovely slightly warm.

Pro Tips

Keep everything cold for a crisp crust. Cold butter and adequately chilled dough help prevent shrinking and create a tender, flaky texture.
Do not overwork the dough. Stop mixing as soon as the dough clumps together. Overmixing develops gluten and can make the crust tough.
Weigh ingredients if possible. Using a kitchen scale for flour, sugar, and almond flour gives more consistent results, especially for delicate pastries.
Watch for visual cues, not just time. The tart is done when the frangipane is puffed and golden and no longer looks wet or jiggly in the center.
Use a metal tart pan with a removable bottom. It conducts heat well for a crisp base and makes unmolding the tart much easier.

Variations

Pear and almond tart: Skip the jam or use only a very thin layer. Arrange thinly sliced fresh pears in a fan over the frangipane before baking. Brush with a little warmed apricot jam after baking for shine.
Chocolate-lined crust: After blind baking and cooling the crust, brush the bottom with 2–3 ounces (55–85 g) melted dark chocolate. Let set, then proceed with the jam and frangipane. This adds a subtle crunch and keeps the crust extra crisp.
Mini tartlets: Divide the dough and filling among 4–6 small tart pans (about 4 inches / 10 cm). Blind bake and fill as directed, reducing the baking time for the filled tartlets to about 15–20 minutes.

Storage & Make-Ahead

The fully baked tart keeps well, covered, at cool room temperature for up to 2 days. For longer storage, refrigerate it, tightly wrapped, for up to 4 days; bring back to room temperature before serving, or warm briefly in a 300°F (150°C) oven for 8–10 minutes.

You can make the tart dough up to 2 days in advance and keep it wrapped in the refrigerator, or freeze the unbaked dough (well wrapped) for up to 1 month. Thaw overnight in the fridge before rolling. The frangipane can be prepared up to 2 days ahead and refrigerated in an airtight container; let it soften at room temperature for 20–30 minutes and stir before spreading into the crust.

Baked tart slices can be frozen for up to 1 month. Wrap each slice tightly in plastic wrap and foil, then thaw in the refrigerator and rewarm gently in a low oven to refresh the texture.

Nutrition (per serving)

Approximate values per serving (1/10 of tart): about 430 calories; 27 g fat; 38 g carbohydrates; 4 g fiber; 20 g sugar; 7 g protein; 220 mg sodium. These numbers are estimates and will vary based on specific ingredients and portion sizes, as well as the type and amount of jam used.

Almond Frangipane Tart with Jam and Toasted Almonds