What's special about this tart is the almond cream filling (called frangipane) as it becomes golden brown and fluffy once baked. It almost gives the inside of your tart a tender, cake-like texture.

Frangipane can be stored in an airtight container in the refrigerator until ready to use (up to five days) or in the freezer for 1-2 months. If it is refrigerated or frozen, it must be re-mixed (using ...

Spread the jam over the base of the tart, then place in the fridge to rest for 10 minutes. To make the frangipane, beat the butter, vanilla seeds and sugar together in a bowl until pale and fluffy.

Spread the frangipane filling evenly on top ... of beans and push down gently on the edges of the tin.) Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream ...

Roll out the pastry, line the tart tin with it, prick lightly with a fork, flute the edges and chill again until firm. Bake blind for 15-20 minutes. Make the frangipane. Cream the butter ...

Make the most of the last of the seasonal plums — or use tinned plums if necessary — for this delicious tart. I have changed it up with a puff pastry base that doesn’t need blind baking.

If you want to end your next dinner party with a showstopper, this apple tart will do just that. The recipe from the Institute of Culinary Education features pâte sucrée, a tender French pastry ...