A thick crumbling crust with soft, cool, and creamy almond filling in the center. A sprinkle of powdered sugar on top. In one bite, it’s all gone. You stare longingly at your plate, wishing for more. Don’t like almonds? Don’t despair; you wouldn’t even know it’s present in the cake.
And now you, too, can make this Belgian tart in your own kitchen. All the time. It is a common dessert in Belgium and in other parts of Europe, and is locally known as Frangipane. I was first introduced to this almond meal-based cake thanks to my grandfather’s recipe, as he was a pastry chef and chocolatier in Brussels.
This recipe isn’t extremely complicated and doesn’t require a lot of baking or prep time. You can also freeze the tart so it will keep for a long time.
Just be warned: this tart can be extremely addictive.
Making the Crust (Pte Sable) for the Frangipane
Ingredients
Instructions
Preheat oven to 375ºF.