Peanut butter frangipane and fresh jam tart

Peanut butter frangipane and fresh jam tart

Peanut butter frangipane and fresh jam tart


For the Tart Crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup cold unsalted butter, cubed
  • 1 egg yolk
  • 2 tablespoons ice water

For the Peanut Butter Frangipane:

  • 1/2 cup creamy peanut butter
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour

For the Fresh Jam:

  • 1 cup fresh berries (strawberries, raspberries, or a mix)
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice


  1. Start by making the tart crust:
    • In a food processor, combine the flour and sugar.
    • Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
    • In a small bowl, whisk together the egg yolk and ice water.
    • Slowly add the egg mixture to the food processor and pulse until the dough comes together.
    • Turn the dough out onto a floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
  2. Preheat your oven to 375°F (190°C).
  3. Roll out the chilled tart dough on a floured surface into a circle to fit your tart pan. Press the dough into the pan, trimming any excess.
  4. To make the peanut butter frangipane:
    • In a bowl, beat together the peanut butter, sugar, and softened butter until smooth.
    • Add the egg and vanilla extract, continuing to mix until well combined.
    • Gradually fold in the flour until the mixture is smooth.
  5. Spread the peanut butter frangipane evenly over the tart crust.
  6. For the fresh jam:
    • In a saucepan, combine the fresh berries, sugar, and lemon juice.
    • Cook over medium heat, stirring occasionally, until the mixture thickens and the berries break down, about 10-15 minutes.
    • Remove from heat and let it cool slightly.
  7. Spoon the fresh jam over the peanut butter frangipane layer.
  8. Bake the tart in the preheated oven for about 25-30 minutes or until the edges of the crust are golden brown, and the frangipane has set.
  9. Allow the tart to cool in the pan for a while before transferring it to a wire rack to cool completely.
  10. Once cooled, slice and serve your Peanut Butter Frangipane and Fresh Jam Tart. Enjoy!

This tart combines the rich and nutty flavor of peanut butter with the sweetness of fresh jam for a delightful dessert.

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