Prepare the dough and line the pan with the shortbread tart crust as instructed in the press-in crust recipe (use the crust recipe for the sweet filling). Par-bake as directed for a filling that will be baked (vs a no-bake filling).
Preheat the oven to 350˚F. Line a sheet pan with foil and set aside
Bake on the prepared sheet pan for 20-25 minutes OR until the tart is a pretty golden brown. Then cover lightly with foil and bake for another 10-20 minutes for a total of 35-40 minutes. The frangipane should no longer be wobbly in the center when given a gentle shake.
Allow the tart to cool completely before serving. Sprinkle with powdered sugar, if desired.
Serve with a dollop of whipped cream and a drizzle of Raspberry Coulis or with fresh fruit, like raspberries, strawberries, blueberries or sliced peaches.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Please note that the nutritional information does not include the crust. See that post for its own nutrition.