Lemon Frangipane Tart
A buttery crisp pastry shell filled with luscious almond frangipane and topped with bright, tangy lemon for the perfect balance of rich and refreshing
If sunshine could be baked into a tart, this would be it. This Lemon Frangipane Tart combines the irresistible nuttiness of classic almond frangipane with the vibrant zing of fresh lemons, creating a dessert that's beautifully balanced—not too sweet, not too tart. The creamy filling bakes into a delicate, melt-in-the-mouth texture while the crisp pastry provides the perfect contrast.
Whether served as the grand finale to a dinner party, part of an afternoon tea spread, or simply enjoyed with your favourite coffee, this timeless tart is one you'll find yourself making again and again.
Serving Suggestions
Dust generously with icing sugar just before serving.
Add a dollop of lightly whipped cream or crème fraîche.
Serve with a scoop of premium vanilla bean ice cream.
Pair with fresh raspberries, blueberries or strawberries for a burst of colour and freshness.
Spoon over a little raspberry or blueberry coulis for an elegant finish.
Enjoy warm from the oven or chilled from the fridge, it's delicious both ways.
Serve alongside an espresso, Earl Grey tea or a chilled glass of dessert wine.
Add a drizzle of lemon syrup for extra citrus intensity.
Finish with edible flowers for a stunning centrepiece dessert.
Need
- 1/2 Batch Vanilla Bean Pastry blind baked in a flan tin Recipe
- 200 Grams Lemon Butter Recipe
- 100 Grams Blanched Almonds Recipe
- 100 Grams raw caster sugar BUY
- 1 lemons zest finely grated
- 50 Grams fresh lemon juice
- 2 eggs
- 50 Grams butter softened BUY
- 1 Handful almonds slivered
- icing sugar and edible flowers to finish
Do
- 1
Premake the pastry base up to a week in advance.
- 2
Preheat oven to 160°C.
- 3
Spread the lemon butter on the base of the cooked pastry.
- 4
Place almonds, caster sugar and lemon zest into the Thermomix bowl and mill 10 sec/speed 8.
- 5
Add the eggs and butter and blend until just combined, little lumps of butter are ok, 8 sec/speed 8. Scrape down sides of bowl.
- 6
Add the lemon juice and blend again 8 sec/speed 8.
- 7
Spread frangipane evenly in the pastry shell on top of the lemon butter layer. Sprinkle with the slivered almonds.
- 8
Bake for around 30 minutes or until just set in the centre. It should look cooked but still wobble slightly in the middle.
- 9
Dust generously with icing sugar and decorate with edible blooms if you wish.
- 10
You can serve this warm or cold, with any of our suggestions.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
