Yield: 1



It is a tart with a pastry base filled with jam or jam and a frangipane cream made with eggs and almonds.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes


  • 00 flour 175 g
  • almond flour 80 g
  • cold butter 110 g
  • medium eggs 1
  • icing sugar 80 g
  • vanilla extract 1 teaspoon
  • salt 1 pinch


    1. In a food processor fitted with blades, combine the flour 00 and the cold butter cut into cubes, and process until the mixture is as fine as sand. Add the almond flour, icing sugar, salt, vanilla bean internal seeds, and egg; process again to ensure that all of the ingredients are combined.
    2. Transfer everything to a work surface and knead it quickly, just long enough to achieve a homogeneous and compact dough. Give it a spherical shape, flatten it with your hands, then spread it between two sheets of parchment paper and place it in the refrigerator for 30 minutes to rest and harden.
    3. When the pastry is firm, remove it from the refrigerator and lightly press it with your hands to make it more plastic so that it can line the mold. Place it in the mold and trim the excess pastry around the edges with a small knife, then prick the bottom with the fork prongs without going beyond the pastry. Place the shell in the fridge.

Nutrition Information



Serving Size


Amount Per ServingCalories 410Total Fat 33gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 16gCholesterol 100mgSodium 226mgCarbohydrates 25gFiber 3gSugar 21gProtein 6g

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