Pumpkin Frangipane (Almond Cream) Tart Recipe

As the leaves begin to turn and the air takes on a crispness that signals the arrival of fall, our cravings often shift toward comforting, seasonal flavors. Among the myriad of autumnal delights, the Pumpkin Frangipane Tart stands out as a delightful fusion of textures and flavors. This sophisticated dessert combines the earthy sweetness of pumpkin with the rich, nutty undertones of frangipane, creating a tart that is not only visually stunning but also a celebration of seasonal ingredients.

Pumpkin Frangipane (Almond Cream) Tart Recipe

Indulge in the rich flavors of fall with this delightful Pumpkin Frangipane Tart! This recipe features a buttery tart crust filled with velvety pumpkin and a layer of almond frangipane that adds a nutty depth. Perfect for autumn gatherings, this tart is easy to make and beautifully garnished with sliced almonds and a dusting of powdered sugar. Serve with whipped cream or vanilla ice cream for a memorable dessert that your guests will adore!

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Ingredients

For the tart crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, cold and cubed

¼ cup powdered sugar

1 large egg yolk

2-3 tablespoons cold water

Pinch of salt

For the pumpkin filling:

1 cup pumpkin puree (canned or homemade)

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

Pinch of salt

For the frangipane:

½ cup almond flour

½ cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon almond extract

2 tablespoons all-purpose flour

Pinch of salt

To garnish:

Sliced almonds (optional)

Powdered sugar for dusting

Instructions

Prepare the tart crust:

- In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

- Add the egg yolk and pulse until combined. Gradually add cold water, one tablespoon at a time, until the dough comes together.

- Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Bake the tart crust:

- Preheat the oven to 350°F (175°C).

- Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.

- Prick the bottom with a fork and line with parchment paper. Add pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 10 minutes or until lightly golden. Allow to cool.

Make the pumpkin filling:

- In a mixing bowl, whisk together the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.

Prepare the frangipane:

- In a separate bowl, beat together the softened butter and sugar until light and fluffy.

- Add the eggs one at a time, mixing well after each addition. Incorporate the almond extract and mix until combined.

- Finally, fold in the almond flour, all-purpose flour, and a pinch of salt until just combined.

Assemble the tart:

- Spread the frangipane mixture evenly over the cooled tart crust.

- Carefully pour the pumpkin filling on top of the frangipane layer. Use a spatula to smooth the surface.

Bake the tart:

- Garnish the top with sliced almonds if desired. Bake in the preheated oven for 40-50 minutes or until the filling is set and a toothpick inserted comes out clean.

- Allow the tart to cool completely before dusting with powdered sugar.

Serve:

- Slice and serve your delectable Pumpkin Frangipane Tart with a dollop of whipped cream or a scoop of vanilla ice cream if desired!

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 8