A funfetti frangipane tart made of a smooth and sprinkle filled filling and a crisp and buttery crust. This tart is easy, stores well, and is the perfect bake for any time of the year. Bonus is that it’s completely nut-free!
Frangipane is one of the best skills for any beginner baker to have. The only problem is that it normally uses ground almonds. If you’re new to the blog you may not see the problem with this, but I am quite allergic to tree nuts so almonds are a big no. After lots of testing, I’ve found that ground old fashioned oats are the perfect substitute. It changes the flavor ever so slightly, but it’s still delicious. Paired with a buttery crust and sprinkles, it can’t be beat!
Funfetti Frangipane Tart Ingredients:
Tart Shell:
- Flour: I will always recommend weighing your flour for the most accuracy. I use King Arthur Flour.
- Powdered Sugar: Tart shells use powdered sugar instead of granulated sugar because it helps create a super smooth dough.
- Salt:
- Butter: A traditional pate sablee uses cold butter that is breadcrumbed in; I find it much easier to work with than the similar pate sucree.
- Egg Yolk: This crust only uses egg yolk for extra richness. If the dough is still not coming together, you can add 1/2 of the white to it as a binding liquid.
- Lemon Zest: While the lemon zest is optional, it helps to give the crust a subtle flavor.
Frangipane:
- Brown Butter: This could be made with normal butter, but brown butter gives the vanilla frangipane tart a distinct flavor.
- Granulated Sugar: This can also be made with caster sugar if you are in the UK.
- Egg: Use a room temperature egg to avoid any risk of curdling.
- Oats: These oats are ground up in a food processor. You can substitute them 1 for 1 with ground almonds/almond flour.
- All purpose flour: A small amount of all purpose flour goes a long way to formulate the dish.
- Salt:
- Sprinkles: Sprinkles made this recipe so much fun! You can use any long sprinkles or jimmies (I do not recommend non-pareils).
How to Make a Tart Shell:
Tart shells are notoriously difficult to make because of their unique shape and soft crust.
To make a tart shell, paddle flour, powdered sugar, and salt together in a stand mixer. Add in COLD cubed butter and continue to mix on low until the butter until at breadcrumb size. You should not be able to see any large chunks of butter. Add in the egg yolk and mix just until large pieces of dough come together. Dump into plastic wrap, wrap, and form into a disc. Let rest for 1.5 hours at a minimum. Doughs must be rested to bring the butter back to the correct temperature and to allow the flour to fully hydrate.
Once rested, place on a floured surface and begin to roll out. Be sure to flip and rotate the dough while rolling out to avoid it sticking to your counter. Once the size of your tart pan, roll the tart dough back onto your rolling pin and drape over the tart pan. Press the dough completely into the corners of the pan. Let chill in the fridge for 10 minutes before trimming the excess dough off the tart. Fill with the filling of your choice-highly recommend the funfetti frangipane-and enjoy!
Breaking Down Brown Butter:
Brown butter is one of the best things to ever exist. I use it in these zucchini muffins, oatmeal cookies, and peach upside down cake. Brown butter is super easy to make. All it entails is heating butter in a small saucepan until it melts and begins to caramelize. Once golden amber, remove from heat and let it cool to your desired texture (melted, softened, or chilled).
Questions on this Funfetti Frangipane Tart:
Frangipane is traditionally an almond paste that is used in pastries, cakes, and tarts. It is made similarly to a cake batter by combining butter, sugar, eggs, ground nuts, and flours. I choose to make my frangipane with oats since this is a nut-free baking blog.
Most frangipane uses nuts for the nutty and rich texture. However, you can sub this one for one with ground oats. To make a nut-free frangipane, brown the butter and let come to room temperature. Then, paddle together the brown butter and sugar for roughly three minutes. Add in the egg and vanilla and mix in. Finally add in the ground up oats and all purpose flour. Fold in the 1/3 cup sprinkles to finish.
While it’s inevitable to avoid any shrinking, there are some ways to less the risk of a shrunken tart shell.
1) Keep the dough super cold by chilling for 20 minutes before baking.
2) Press the edges fully into the pan. By minimizing air gaps, you will give the tart shell less room to slide and shrink.
Kitchen scales add accuracy to your baking. Depending on how much you pack ingredients into your measuring cups, the final amount added can differ. Grams do not have this issue, therefore making them a better alternative (especially with flour).
Funfetti Frangipane Tart
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 slices 1x
- Category: Pie
- Method: Baking
- Cuisine: American
Description
A funfetti frangipane tart made of a smooth and sprinkle filled filling and a crisp and buttery crust. This tart is easy, stores well, and is the perfect bake for any time of the year. Bonus is that it’s completely nut-free!
Ingredients
Tart Shell:
- 175g/1 1/2 cups all purpose flour
- 113g/8 tablespoons cold butter
- 50g/1/3 cup powdered sugar
- 1 large egg yolk
- 1/2 tsp salt
- 1 tsp lemon zest
Funfetti Frangipane:
- 90g/6 tbsp brown butter
- 80g/1/3 cup + 2 tablespoons granulated sugar
- 1 egg
- 80g/ 2/3 cup oat flour
- 20g / 2 tbsp all purpose flour
- 1/2 teaspoons salt
- 1/3 cup sprinkles
Instructions
Tart Shell:
1) Paddle together flour, powdered sugar, salt, and lemon together in a stand mixer. Add in cold butter and mix on low until it reaches a breadcrumb stage.
2) Pour in the yolks and mix again until just combined. Dump onto plastic wrap and pull together into a disk, wrapping completely. Rest for at least 1.5 hours.
3) Roll out into a 10 inch circle and drape over the tart pan. Press into edges of the pan, trim the edges off the top of the pan, and let chill for 1o minutes in the fridge.
Funfetti Frangipane:
4) Place butter in a small saucepan and let melt. Then let continue to cook until it reaches an amber color (roughly 5 minutes). Place in a heatproof bowl and let chill in the fridge (1 hour) until pliable and creamy, the consistency of softened butter.
5) Preheat oven to 350ºF.
6) Place oats in a food processor and let grind into a powder. There will be some larger crumbs.
7) Paddle together the brown butter and sugar in the bowl of a stand mixer. Add in the egg and vanilla and let fully combine.
8) Mix in the ground oats, regular flour, and salt until a pasty and thick batter forms. Fold in the sprinkles until evenly combined.
Assembly:
9) Remove the tart shell from the pan and fill with frangipane. Smooth out and let chill in the fridge uncovered for another 20 minutes.
10) Bake at 350ºF for 40 minutes until the crust is golden and the frangipane has risen and set. Let fully cool and enjoy!
Notes
I recommend baking the
Nutrition
- Serving Size: 1 slice
- Calories: 323
- Sugar: 16.1g
- Sodium: 238mg
- Fat: 19.4g
- Saturated Fat: 10.6g
- Carbohydrates: 34.7g
- Fiber: 1.1g
- Protein: 3.7g
- Cholesterol: 80mg
Keywords: pie, tart, funfetti, brown butter, frangipane