Go Back
Slice of frangipane tart showing soft almond cream filling

Easy Frangipane Recipe

This frangipane recipe makes a creamy almond filling for tarts, galettes, croissants, and pastries. It is quick, rich, and perfect for French-style desserts.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 12
Course: Dessert
Cuisine: French
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 cup almond flour
  • 1 tablespoon all-purpose flour
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine salt

Equipment

  • 1 Mixing bowl For mixing the almond cream filling
  • 1 Hand mixer or spatula Use a mixer for a smoother texture or a spatula for a quick version
  • 1 Measuring cups and spoons A kitchen scale is even better for accuracy
  • 1 airtight container For chilling or storing leftover frangipane

Method
 

  1. Beat softened butter and sugar in a mixing bowl until smooth and creamy, but not fluffy.
  2. Add the egg and mix until fully combined.
  3. Add almond flour, all-purpose flour, almond extract, vanilla extract, and salt.
  4. Mix just until the frangipane is thick, creamy, and spreadable.
  5. Use in a tart, galette, croissant, or pastry. Bake as directed in your dessert recipe until golden and set.

Notes

Use softened butter, not melted butter. Melted butter can make the frangipane greasy.
Do not overmix. Frangipane should be smooth and creamy, not whipped and airy.
Unbaked frangipane contains raw egg and must be refrigerated. Store in an airtight container for up to 3 days or freeze for up to 2 months.
To make a simple frangipane tart recipe, spread the filling into a par-baked tart shell, top with fruit, and bake at 350°F for 30 to 40 minutes until golden and set.
If the almond flavor is too strong, reduce almond extract to 1/2 teaspoon and add more vanilla extract.