Frangipane tarts with home-made custard

Frangipane tarts with home-made custard

Home Comforts
Yuki Sigura

Still one of my favourite recipes to cook at home and, in fact, one of my favourite recipes in this book. You can make one big or eight small tarts but, in either case, don’t overfill the tins as the mixture rises and expands and, importantly, never refrigerate the cooked tarts as the frangipane will set hard and they will end up tasting like shop-bought versions. Not that they will even make it to the fridge; they taste too good.


Quantity Ingredient

For the pastry

Quantity Ingredient
125g cold unsalted butter, chopped
250g plain flour, plus more to dust
1 egg, lightly beaten

For the filling

Quantity Ingredient
225g raspberry jam
225g unsalted butter, softened
1 vanilla pod, split, seeds scraped out
225g caster sugar
5 eggs
225g ground almonds
75g whole blanched almonds

For the custard

Quantity Ingredient
250ml milk
250ml double cream
110g caster sugar
4 egg yolks


  1. For the pastry, put the butter and flour into a food mixer and pulse-blend until it looks like crumbs, then add the egg and mix until it forms a firm dough. Wrap in cling film and put in the fridge to rest for 30 minutes.
  2. To make the tart, roll the pastry out to about 3mm thick on to a work surface lightly dusted with flour.
  3. Carefully line eight 10cm loose-bottomed tart tins, or a 23cm deep-sided loose-bottomed tart tin, with the pastry, pressing it into the edges. Spread the jam over the base or bases, then leave to rest in the fridge for 10 minutes. Preheat the oven to 180°C.
  4. For the filling, beat the butter, vanilla seeds and sugar together in a bowl until pale and fluffy (save the empty vanilla pod). Crack in the eggs, one at a time, beating well after each addition, until they have all been fully incorporated. Carefully fold in the ground almonds.
  5. Spread the filling over the jam, smoothing it to the edges, then decorate with the almonds, in concentric circles.
  6. Place the tart or tarts in the oven and cook for 25 minutes for the tartlets or 35–40 minutes for the large tart, or until the filling has risen and is cooked through and the surface is an even pale golden-brown.
  7. Make the custard, but without the vanilla seeds (just use the empty pod).
  8. To serve, cut the tart into wedges or place a tartlet on a plate and pour the custard alongside.
James Martin
Saturday Kitchen
comfort food
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