Frangipane is a classic almond filling used in French and European baking, made with butter, sugar, eggs, and ground almonds. This easy almond cream recipe is ideal for fruit tarts, galettes, and baked pastries, delivering rich flavor and a soft, smooth texture. Perfect for making bakewell tart, almond croissants, or pear and almond tart at home.

A classic almond-flavored filling made with butter, sugar, eggs, and ground almonds. This rich, nutty cream is the perfect base for tarts, galettes, and other pastries.

Ingredients

1 ½ sticks (169 g) unsalted butter, at room temperature
¾ cup (150 g) white sugar
2 large eggs
1 ⅓ cups (160 g) almond meal (ground almonds)
1 tablespoon all-purpose flour
1 teaspoon almond extract
1 teaspoon vanilla extract (optional)

Instructions

Cream the Butter and Sugar
In a large bowl, use a stand mixer or electric hand whisk to beat the room-temperature butter and sugar together until light, pale, and fluffy.
Add the Eggs
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Mix in the Extracts
Add the almond extract and, if using, the vanilla extract. Mix until evenly combined.
Incorporate the Almond Meal and Flour
Add the almond meal and flour to the mixture and stir until fully blended. The mixture will be thick and slightly grainy.
Ready to Use
Transfer the frangipane to a piping bag or airtight container. Use immediately or refrigerate until ready to fill your tart shells or pastries. Bake according to the instructions in your chosen recipe.

Tips

Always use room temperature butter and eggs for a smoother mixture.
For extra flavor, lightly toast the almond meal before adding it.
Don’t overmix once the almond meal is added; stop once it’s fully combined.
Frangipane can be made ahead and stored in the fridge for up to 3 days or frozen for up to 1 month.

Variations and Substitutions

Nut Variations: Swap almond meal with hazelnut meal or pistachio meal for a different flavor.
Flavor Additions: Add citrus zest (like orange or lemon) for a bright twist.
Gluten-Free: Replace all-purpose flour with a gluten-free flour blend.
Dairy-Free: Use a dairy-free butter substitute, but note that texture may vary slightly.

FAQs

Can I make frangipane ahead of time?
Yes, store it in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Does frangipane need to be cooked?
Yes, it must be baked—usually within a tart, pastry, or galette. Do not consume it raw.

Is almond meal the same as almond flour?
Almond meal is typically coarser and made with whole almonds, while almond flour is finer and made from blanched almonds. Either can be used, but texture may vary slightly.

Serving Suggestions

Use as a filling for fruit tarts, like pear, apple, or cherry.
Spread into a puff pastry base and top with fresh fruit for a rustic galette.
Add a thin layer over tart dough before topping with seasonal fruit.
Works beautifully in almond croissants and baked Danish pastries.

Why You’ll Love This Recipe

Frangipane adds a luxurious, nutty richness to pastries and bakes. It’s simple to make, uses just a handful of ingredients, and pairs beautifully with fruits, chocolate, and puff pastry. Its soft, creamy texture becomes perfectly set and golden once baked, elevating even the simplest dessert.