Ever since I saw Matt Moran making a frangipane tart on Master Chef, I have been dying to try it! Master Chef is definitely one of my favourite TV shows, not only I enjoy watching the contestants cook, I also enjoy the drama that comes with it! lol
This tart is incredibly easy to make, well, I cheated, and bought a already made shortcrust pastry case so all I had to do is make the tart filling which is mixing in butter, icing sugar, eggs and almond meal. Yep, that is it! So easy and tastes so good! This tart is not overly sweet, and goes really well with some berries and whipped cream!
Frangipane Tart (Serves 6)
(recipe adapted from Matt Moran, Master Chef Class)
- 1 Shortcrust pastry case (for sweet)
- Strawberry jam
- Berries, to serve
- Whipped cream, to serve
- 125g butter, diced
- 1 ¼ cup icing sugar
- 2 ½ eggs
- 125g almond meal
- 25ml marsala
1. Preheat oven to 180°C. Follow the instruction on pastry case. (I had to put mine in for 10mins first, then bring it out and pour frangipane mixture in and back to the oven)
2. For the frangipane: cream the butter and sugar in an electric mixer until pale and fluffy. Add the eggs, one at a time until incorporated in the mixture. Fold in the almond meal and marsala.
3. Bring pastry case out from the oven when they are already. Brush some strawberry jam over the bottom of the tart, then spread the frangipane on top. Bake in the oven for 35-40 min until golden and cooked through. Remove from the oven and brush lightly with some more strawberry jam. Serve with whipped cream and berries.
When you take the frangipane out of the oven, the tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. A tester should come out clean.
Brush lightly with some more strawberry jam
- I used frozen berries to serve with the frangipane as berries are not in season in winter in Melbourne. In the original recipe, Matt put fresh berries into the tart mixture to bake, he does NOT recommend putting frozen berries to the frangipane as there is too much moisture in them and they will make the tart go soaky! So if you do have some fresh strawberries, blue berries or black berries available, DO put them in the tart mixture!
- I also mix the frozen berries with some icing sugar to give it a sweeter taste.
- Do check out the link to the original recipe, it’s a video recipe and its awesome! (it shows you how to make the pastry as well!)