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Apricot Frangipane: Would a Tart by Any Other Name Taste as Sweet?

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Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

apricot-frangipane-would-a-tart-by-any-other-name-taste-as-sweet

I said to the almond tree, "Friend, speak to me of God,"

and the almond tree blossomed.

— Nikos Kazantzakis

almond blossoms

almond blossoms

Confusion Abounds

What do Louis XII, an Italian nobleman, and almond pastry cream have in common?

Honestly, I was hoping that you could tell me because the internet is rife with conflicting stories of the three. Some accounts state that the Marquis Muzio Frangipani (the Italian nobleman) was a perfumer who invented a particularly alluring scent for the gloves of Louis XIII, monarch of France. Gloves for the rich were made of leather—beautiful, but smelly. And as luck would have it, this particular new perfume was made from the bitter almond.

Others say that the king was not 17th century Louis, but rather Charles the IX (the reigning monarch in the mid-16th century).

And there are others who say that the perfume was named after the plumeria flower (frangipani is the botanical name; another story reverses those "facts", stating that the flower frangipani was named for the perfume inventor.

What I do know is that French pastry chefs recognized the popularity of the scent and created a richly sweet paste from almonds. They gave us almond paste, otherwise known as frangipane.

frangipane [fran-juh-peyn]

  1. a pastry filled with cream and flavoured with almonds
  2. a rich cake mixture containing ground almonds

Equipment You Will Need

  • measuring cups and spoons
  • liquid measuring cup
  • food processor
  • electric mixer
  • rubber scrapers
  • parchment paper
  • 10-inch tart pan
  • rolling pin
  • small sharp knife for slicing dried apricots
  • small saucepan
  • fine mesh sieve
  • pastry brush

Cook Time

Prep timeCook timeReady inYields

30 min

45 min

1 hour 15 min

12 servings

Ingredients for the Crust

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter
  • 1/2 cup (1/2 of an 8-ounce package) cream cheese
  • 2 tablespoons ice water

Ingredients for the Filling

  • 1/2 cup orange juice
  • 1/2 pound dried apricot halves
  • 7 ounces almond paste (not marzipan)
  • 1/4 cup unsalted butter, softened
  • 3 tablespoons sugar
  • 2 large eggs
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chopped unsalted macadamia nuts

Ingredients for the Glaze

  • 1/3 cup apricot or peach preserves
  • 2 tablespoons of the reserved orange juice
dried apricots

dried apricots

Instructions

Instructions for the Crust

  1. Preheat oven to 400 degrees F.
  2. Place flour and salt in the bowl of a food processor; pulse to combine. Add butter and cream cheese; pulse 10 to 12 times or until mixture looks like coarse sand.
  3. Sprinkle water evenly over flour mixture. Pulse several times or until you have a mixture that will form a dough when pressed between thumb and fingers.
  4. Shape dough into a disk and place in the middle of a square of parchment paper. Place another piece of parchment paper on top; roll dough to 12-inch circle.
  5. Gently remove the top sheet of parchment. Place the 10-inch tart pan in the center and flip over so that the tart pan in on your work surface and the dough is now in the pan, paper-side up. Carefully remove the parchment.
  6. Press a sheet of heavy-duty aluminum foil onto the dough. This will help prevent bubbles as the dough firms in the oven. Bake in preheated oven for 10 minutes. Remove foil and bake an additional 10 minutes. Remove from the oven and set aside.

Instructions for the Apricot Filling

  1. Slice the apricots in half horizontally. Place in a small saucepan with orange juice. Bring to a simmer over low heat (bubbles may form on the edge of the pan, but don't allow to boil). Cook for 10 minutes. Remove from heat and allow to cool.
  2. When the mixture is cool, remove apricot halves with slotted spoon; place on paper towels to soak up excess moisture.
  3. Reserve the orange juice in which the apricots were cooked. It will be used in the glaze.

Instructions for the Frangipane Filling

  1. Reduce oven temperature to 375 degrees F. Beat almond paste, softened butter, and sugar in the bowl of a stand mixer until creamed and fluffy, about 3 minutes.
  2. Beat in eggs, one at a time, until well blended. Stir in flour and salt.
  3. Spread the filling over the crust.
  4. Place the apricot halves on top of frangipane filling. Sprinkle with macadamia nuts.
  5. Bake the tart in oven 30 minutes or until the edge of the crust is golden, and the filling is golden and puffed.

Instructions for the Glaze

  1. While the filled tart is baking, place preserves and 2 tablespoons of the reserved orange juice in a small saucepan. Bring to simmer over low heat until preserves melt. Remove from heat. Strain melted preserves through a fine-mesh sieve to remove any bits of fruit that remain; set aside.
  2. When the tart has finished baking, pour glaze over hot filling. Use a pastry brush to evenly distribute glaze over tart. Allow the tart to cool completely, about 2 hours.
apricot-frangipane-would-a-tart-by-any-other-name-taste-as-sweet
apricot-frangipane-would-a-tart-by-any-other-name-taste-as-sweet

© 2017 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on March 17, 2017:

Flourish - The cream cheese is in the crust, so not exactly the star of the show, but it does give the pastry a slight tang, and makes it super flaky and easy to work with. I hope you enjoy it.

FlourishAnyway from USA on March 17, 2017:

You had me at cream cheese. Put any type of fruit with it and I am there.

Linda Lum (author) from Washington State, USA on March 09, 2017:

Good morning Shauna. That is exactly why I like apricots too--they aren't as cloyingly sweet as some other fruits. However, the almond paste is very sweet; I think that the two create a perfect balance. Thanks so much for stopping by. I always enjoy hearing from you.

Shauna L Bowling from Central Florida on March 09, 2017:

Mmmm. Looks delicious, Diva! I love the taste of apricots; they're not too sweet. I think this tart would be the perfect solution for a late night sweets craving!

Linda Lum (author) from Washington State, USA on February 07, 2017:

Kaili - I had not heard of Pithviers. That is definitely something I will look into. Thank you for telling me about it. And I LOVE apricots.

My mom used to bake a two-crust pie for my Dad, the filling of which was made from dried apricots that she simmered on the stove. It was his Number 2 favorite pie, and apricots always make me think of him. (And, in case you were wondering, his Number 1 favorite was lemon meringue).

Linda Lum (author) from Washington State, USA on February 07, 2017:

Vocalcoach - Thank you. I'm not sure that HP staff will agree with you. This article fell far short of the "standard" 1,250 words. There are still two pieces left, but you'll have to hurry. Thanks for stopping by and for your kind comments.

Kaili Bisson from Canada on February 07, 2017:

Apricots are wonderful and this recipe looks fantastic. There is another almond-based french dessert you may want to try called Pithviers that is often made with an apricot filling.

Audrey Hunt from Idyllwild Ca. on February 07, 2017:

A presentation deserving a crown for Linda! I want to crawl through my monitor and grab myself a piece or two of your mouth-watering, gorgeous apricot tart. I can taste the flavor and apricots now!

Linda Lum (author) from Washington State, USA on February 07, 2017:

Oh Bill, whatever am I going to do with you? Dried peaches then, or pears? Or skip the "dried" part all together (and thus the simmering in orange juice part) and bake it using fresh fruit.

You have to admit though -- it's kinda pretty, isn't it?

Bill Holland from Olympia, WA on February 07, 2017:

Well you should have just said tart in the first place. Then I wouldn't have been so confused. LOL Only problems now, I don't like apricots. I know, I know, there's no hope for me, right?

Eric Dierker from Spring Valley, CA. U.S.A. on February 06, 2017:

Such beauty and love. You shine.

Linda Lum (author) from Washington State, USA on February 06, 2017:

Eric, you are so very kind. If I could I would send a piece of this wonderful tart to you. Since I can't, I will take a few moments to describe it to you. The crust has a bit of tang from the cream cheese, the filling a bit more firm than pecan pie but is every bit as sweet and rich, the apricots became soft and plump while they simmered in orange juice, and the glaze provided an incredible sheen to the finished pie.

I suppose that, in keeping with the flavor of the filling I should have used chopped almonds on top, but I happen to really LOVE macadamias, and for MY birthday "pie" I have it my way.

Thanks, as always, for stopping by. You are an incredible friend.

Eric Dierker from Spring Valley, CA. U.S.A. on February 06, 2017:

Maybe just a strange unreliable truth that I have learned to trust. Where the French has sometime in holding land there is always great pastry. I think of Louisiana, Central Mexico and believe it or not Vietnam.

You as usual dazzle me with your creativity and most wonderful way of making food do us, and not us do food. It is the true artist that allows the food to be the muse.