Blackcurrant frangipane tart
Sweet recipes
A flaky puff pastry filled with almond frangipane and vibrant blackcurrant powder — a Nordic take on the classic French Galette des Rois. Perfect for winter gatherings and festive moments.
Recipe inspiration: Sandrine Bargeton
Photo: Natural Nordic
Crockery: Natural Nordic
Ingredients
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- Ready-made puff pastry (If round puff pastry is not available in your country, you can roll two square sheets together to form a round base and top.)
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- 125g almond flour (or finely ground almonds)
- 2 tbsp Natural Nordic blackcurrant powder
- 75g cane sugar
- 3 eggs
- 50g half-salted butter
Directions
Preheat the oven to 180°C (356°F).
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- Melt the butter in a saucepan or microwave.
- Stir in the sugar until combined.
- Beat in 2 whole eggs and 1 egg white (reserve the last yolk for brushing the top).
- Mix in the almond flour and blackcurrant powder until smooth.
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- Roll out the bottom puff pastry and place it on a baking sheet.
- Spread the almond-blackcurrant mixture evenly over the center, leaving a small edge.
- Moisten the edges with water (use your finger or a brush).
- Cover with the second puff pastry sheet and seal the edges by pressing gently.
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- Gently score a wavy pattern on the top to help it breathe.
- Brush the top with the reserved egg yolk.
- Bake for 15–20 minutes, or until golden and puffed.