Dessert Recipes > Frangipan Tart

How to make Frangipan tart:
A rum flavored tart for special occasions.


a sweet pastry tart case
1 1/2 heaped tablespoons plain flour
5 tablespoons unsalted butter
1 egg and 1 egg yolk
1 tablespoon sugar
1/4 pint milk
2 teaspoons finely grated lemon rind
1 heaped tablespoon macaroons
1 tablespoon rum
1/4 teaspoon vanilla essence
some apricot jam/jelly
(see measure conversions for more information)


- Put half of the butter into a saucepan and melt it gently over a low heat.
- Gradually blend in the flour.
- Blend in the milk and then stir in the sugar.
- Continue to heat the mixture gently until it thickens.
- Remove from the heat and stir in the lemon peel, crushed macaroons, rum and vanilla essence.
- Take the other half of the butter and heat it in a saucepan until it turns brown.
- Stir this into the mixture.
- Spread the bottom of the pastry case with the jelly and then pour the creamy mixture over it.
- Allow to cool.
- When completely cold the tart can be decorated with whipped cream and chopped pistachio nuts.