Posted on April 5 2012

Tartine Baking Project: #53 Frangipane Tart with Raspberries and Kumquat Glaze

There are some things in life that I would pay a lot of money for.  Good shoes.  Good jeans.  Good shampoo.  And, anything involving really good pastry cream.  I’m a bit of a snob when it comes to any dessert with that stuff.  Doughtnuts, éclairs, tarts, etc.  Once I even spit out an éclair because the filling was so off.  I mean that’s not the norm.  Usually, I’d just eat something like that begrudgingly and complain a lot to Dan.  If I’m around anyone else, I’d just have a very whiny inner monologue.  ALL THIS BEING SAID, THIS TART DOESN’T EVEN INCLUDE PASTRY CREAM!  But it could.  And that’s my point.  There is the frangipane cream that uses the pastry cream, and then there’s the frangipane variation.  Since I’m baking every single recipe in this cookbook, I found it necessary to use the variation (that doesn’t involve first making pastry cream) in order to check that off the list.  I kept thinking, “This is going to be good…but it probably could even be better if…”  Even as I served it up, I completely had that weird adolescent self-loathing attitude.  “Here’s the frangipane tart guys.  I mean, it’s probably going to be good.  I guess.  Like, maybe.  It could totally be better though.”

Winter fresh local raspberries!  What the what?!  How have I not stumbled on these earlier, like in the real winter?!  Yet another reason I love our local co-op.  Wow.  I was so excited to include these in this tart, it’s unreal.  I was also excited to include some of the kumquat marmalade my friend Lee had made for me as a thank you for some mini chocolate hazelnut tarts I shared.  How sweet!  This recipe called for apricot jam, but I couldn’t resist using what I had available.  Raspberries, kumquats and almonds seemed like a perfect trio.  Now I need to give Lee some of this tart and we’ll just have this amazing cycle of sharing food with each other!

I was so excited to see how it puffed up like it did.  I had no idea what to expect, and this was a perfect goldeny surprise.  You brush the glaze on when it’s still warm from the oven.  Our house was filled with such a brilliant aroma.  I need to find a way to bottle that up and make a candle.  But that’s probably a bad idea.  Those specific candles, like Apple Cinnamon Christmas Pie or Cherry Strudel Baking In The Oven,  are only good for one or two uses, and then you’re like, “I GET IT!”

The finished product was amazing.  Once I took a bite, I totally forgot about the lack of pastry cream.  It was so incredibly good!  As was my day in the kitchen.  My friend’s daughter is on Spring Break, so I convinced her that babysitting Jack  was the best way to spend a precious school-free afternoon.  It was actually so nice that I am in the process of convincing both her and her parents that skipping school one afternoon a week is a good idea.  Not really, but at least summer vacation is a few months away!

  1. Katherine Ross says:

    Oh wow this looks amazing! Raspberries are one of my favorite pastry add-ins. Of all time. Ever. Yum.

    I just found your blog through Amanda Jones… so nice to read another Michigan blogger! For some reason it seems like they’re hard to come by!

    • Emily says:

      Oh, so glad you found me! I love Amanda and her blog. She’s the sweetest! I get so excited when I find other Michigan folks too!

  2. NicoleD says:

    Oh my, this is my kind of dessert completely. Look at your perfect tart dough! I went to Tartine last September and I looked on their menu online to pick what I wanted ahead of time. I wanted one of their frangipane tarts, but panicked because I did not know how to pronounce it! I’ve read it many times, but never said it aloud. I did a search for the pronunciation and now I know how to say it kinda French-like, but whoa. We got there in the evening, though and there were no frangipane tarts at all. I opted for a yummy fig tart and Marc picked shortbread.

    • Emily says:

      You are so adorable! The thought of you worried about mispronouncing it is priceless! And, I would do the same thing! Actually, I have! A fig tart sounds amazing though!

  3. Amy D says:

    This is incredible, Emily. Beautiful work! How do you not eat the whole thing?

    • Emily says:

      The trick is sharing it with others as quickly as possible so there is none left around lingering & tempting me!

  4. Craig Gardiner says:

    Wow! Looks suberb and very yummy!

  5. piggiepie says:

    Hi, I made this today, but I couldn’t leave it in for the full 1 hour 20 minutes. It exploded and was burning. The crust came out hard and the top burnt. I’m wondering if 1 hour and 20 minutes at 375 could be a misprint in the book? What do you think?

    • Emily says:

      Some of the cook times were different for me – many things didn’t take as long as was suggested. I got in the habit of checking on things quite frequently. Hope you make it again and it works out! :)

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