Frangipane Tart with Strawberries and Raspberries

Frangipane is a filling made of almonds. It can be used in a variety of ways but is most often paired with fruit.

This recipe was given to my mum from my Aunt Ginny. It’s a great tart to make when attending a potluck or dinner party because it’s simple to put together and easily transported. The frangipane filling adds an unexpected element to the tart and complements the fresh summer berries perfectly.

This is the perfect summertime dessert.

Add blueberries if you’re serving this on the fourth.

Here is the original recipe with the veganized version posted below.

Frangipane Tart with Strawberries and Raspberries

1 pie crust recipe (here’s one)

6 tbs. earth balance

1/2 cup sugar

1/4 cup liquefied tofu (blended until smooth in a high speed blender)

3/4 cups almonds, chopped fine (I used the food processor)

1 tsp. almond extract

1 tbs. amaretto

1 tbs. flour

2  cups strawberries, sliced

2 cups raspberries

1/2 cup raspberry jam, melted and strained

Preheat the oven to 375 degrees.

Roll out the pie crust and fit into an 11″ tart pan with removable rim. Chill

Cream together the butter and sugar. Beat in the tofu, almonds, almond extract, amaretto and flour. Spread the frangipane evenly on the bottom of the shell and bake the tart on the center rack for 20-25 minutes or until the shell is pale golden.

Arrange the sliced strawberries, overlapping in rows alternating with the raspberries on the frangipane.

Drizzle the jam over the tart.