Almond Frangipane Tart: the Elegant Noble Inspired Dessert

Instructions

Make the Crust:

1. Preheat your oven to 350°F. Generously spray a 9- or 10-inch tart pan with a removable bottom with non-stick baking spray. Line the bottom with a round of parchment paper for easy release. Set the pan on a foil- or parchment-lined sheet pan (this catches any butter drips and saves you cleanup hassle).
2. In a medium bowl, whisk together the flour, cornstarch, powdered sugar, and salt. Make a well in the center.
3. Melt the butter in a microwave-safe bowl (cover with a damp paper towel to avoid splatters) for about 1 minute on high, or until fully melted. You can also do this on the stovetop in a small saucepan.
4. Pour the melted butter into the well in the dry ingredients, scraping the bowl to get it all. Add the 1 tablespoon of water and stir until the dough comes together into large crumbles or a cohesive ball. If it seems too dry, add a splash more water—just a tiny bit.
5. While the dough is still warm (this makes it easier to work with), crumble about two-thirds of it around the edges of the prepared tart pan. Press it evenly up the sides and out onto the bottom edges—the sides should be a tad thicker for support.
6. Crumble the rest into the center and press it firmly with your fingers and palm until the pan is fully lined. If it's sticky, dust your hands with a little flour.
7. Use the bottom of a flat measuring cup or glass (dip in flour if needed) to smooth and compact the dough, especially the bottom and edges.
8. Prick the bottom all over with a fork to prevent bubbling.
9. Bake for 10 minutes. Pull it out, and if the edges have shrunk a bit, gently press them back up with the measuring cup. Smooth any bumps on the bottom.
10. For this baked filling, return to the oven and bake another 5-7 minutes until pale golden brown. Let it cool for at least 10 minutes (or longer) before adding the filling.

Make the Frangipane Filling and Bake:

1. While the crust cools, melt the 4 ounces of butter in a microwave-safe bowl (covered) for 60-90 seconds until fully melted. Let it cool for 5 minutes.
2. Whisk in the sugar until combined—it'll look a bit grainy, that's fine.
3. Add the eggs one at a time, whisking well after each.
4. Stir in the vanilla extract, almond extract, and salt.
5. Finally, mix in the almond flour until smooth.
6. Pour the filling into the cooled crust, spreading it evenly almost to the top (you might have a smidge left over if your pan is exactly 9 inches—discard it).
7. Sprinkle the sliced almonds evenly over the top.
8. Bake on the sheet pan for 20-25 minutes until it starts turning golden.
9. Loosely cover with foil and bake another 10-15 minutes (total 35-40 minutes) until the center is set and no longer jiggly when gently shaken.

Cool and Serve:

1. Let the tart cool completely in the pan. To remove, set it on a can or jar—the outer ring should slide off easily.
2. Dust with powdered sugar if you like.
3. Slice and serve as is, or jazz it up with a dollop of whipped cream, fresh berries (raspberries or strawberries pair amazingly), sliced peaches, or a drizzle of raspberry coulis for extra flair.