How to Make an Almond Cream Fruit Tart to Perfection Recipe Video

Learn step by step how to make a delicious fruit tart with almond cream (frangipane) and flaky dough crust (pate sucree). Baked almond cream is a classic filling for french sweet tarts and very delicious, the crust is super flaky and buttery while the filling is what I call perfection, sweet and intriguing because of the almond paste content. The kumquats on top gives it the right tanginess but you can use any other fruit you want on top. This tart is a one- step tart which means you bake it all at once ( dough and filling).


Preparation Time2 Hr 0 MinCooking Time30 Min
Ready In2 Hr 30 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyServings10
VegetarianMain Ingredient


For the pate sucree
 Flour200 Gram
 Sugar40 Gram
 Salt1 Pinch
 Unsalted butter100 Gram
 Cold water5 Tablespoon
For the almond cream
 Almond paste80 Gram
 Sugar50 Gram
 Unsalted butter70 Gram
 Eggs2 Medium
 Vanilla extract1 Tablespoon
 Almond flour1 Tablespoon (Ground skinless almonds)
 Cake flour1 Tablespoon
For the pastry cream
 Milk250 Milliliter
 Vanilla bean/Vanilla extract1
 Egg yolks2 Medium
 All purpose flour10 Gram
 Cornstarch10 Gram
 Kumquats150 Gram, thinly sliced (With seeds removed)

Nutrition Facts

Serving size

Calories 335 Calories from Fat 167

% Daily Value*

Total Fat 19 g29.3%

Saturated Fat 10 g50.1%

Trans Fat 0 g

Cholesterol 113.3 mg

Sodium 54.4 mg2.3%

Total Carbohydrates 35 g11.8%

Dietary Fiber 2.3 g9.2%

Sugars 15 g

Protein 6 g12%

Vitamin A 11.6% Vitamin C 11%

Calcium 7.1% Iron 8.3%

*Based on a 2000 Calorie diet


1. Preheat oven to 350 degrees fahrenheit.

2. For the Pate Sucree: Lay the flour mixed with sugar and salt on a flat surface and make a hole in the middle.
3. Add the butter into the middle and use a dough scrapper incorporate the butter into the flour and make another hole in the middle.
4. Add 1/2 cup water and incorporate into the water.
5. Make little walnut sized balls and mash against the flat surface to make the butter mix properly into the dough.
6. Wrap the dough in saran wrap and place in the refrigerator for 30 minutes.
7. Roll out the dough thinkly into the desired shape and fit it into your tart pan and place in the refrigerator until it is time to bake it.
8. For the Almond Cream: Add the almond paste and sugar in the mixer and mix.
9. Add butter and mix in medium speed until creamy.
10. Next, add one egg at a time and mix.
11. After the egg is completely incorporated, add vanila extract, almond flour and cake flour and mix.
12. For the Pastry Cream: In a pan, add milk and vanilla bean and bring to boil but not over boil.
13. Turn off heat and let it sit for 10 minutes.
14. In a bowl, whisk egg yolks and sugar.
15. Next, add flour and cornstarch and whisk.
16. Bring the milk back to boil and then add a little into the egg cream and temper while whisking constantly.
17. Pour the mix back into the milk pan and whisk constantly and incorporate and let it milk boil for 3 minutes.
18. Transfer into a bowl and cover with saran wrap.
19. Next, mix 2 parts almond cream to 1 part pastry cream.
20. Spread the mix into the dough filled tart tray.
21. Arrange the kumquats on top of the tarts as you wish.
22. Pop into the oven for 30 minutes until cream is set.

23. Cut out slices, plate and serve as dessert.

Keeping the Pate Sucree in the refrigerator prevents the gluten from developing and your crust doesn't shrink because of this.