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Delightful Coconut Frangipane Tart: A Testament to British Patisserie

There’s something inherently charming about a well-made tart. With its crisp, buttery base, luscious filling, and a touch of elegance, a tart can elevate any afternoon tea or dessert table. Among the myriad of tart variations, the coconut frangipane tart stands out, blending the classic almond frangipane with tropical coconut for a delightful twist. This pastry encapsulates the spirit of British patisserie while embracing an exotic flair.

The History of Frangipane

Frangipane, a sweet almond cream, has roots in Italy, named after the 16th-century nobleman Marquis Frangipani, who was reputed to have created a perfumed almond-scented cream that was used in both confectionery and perfumery. In Britain, frangipane has been adopted and adapted into various desserts, becoming a staple filling for tarts, cakes, and pastries.

The addition of coconut to frangipane not only enhances its texture but also infuses a delightful aroma and flavour that transforms traditional recipes. It’s a match made in culinary heaven, particularly in a tart format where the buttery base beautifully complements the creaminess of the filling.

Ingredients for Coconut Frangipane Tart

Creating a coconut frangipane tart involves two key components: the tart shell and the filling. Here’s what you’ll need:

For the Tart Shell:

• 250g all-purpose flour
• 125g unsalted butter, chilled and cubed
• 70g icing sugar
• 1 large egg yolk
• A few tablespoons of cold water

For the Coconut Frangipane Filling:

• 150g unsalted butter, softened
• 150g caster sugar
• 3 large eggs
• 150g ground almonds
• 100g desiccated coconut
• 1 tsp vanilla extract
• A pinch of salt
• Optional: Flaked almonds and coconut for decoration

Method

1. Prepare the Tart Shell:

• In a large mixing bowl, combine the flour and icing sugar. Add the chilled butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in the egg yolk and enough cold water to bring the dough together. Wrap in cling film and chill in the refrigerator for at least 30 minutes.

2. Preheat the Oven:

• Preheat your oven to 180°C (160°C for fan ovens) or gas mark 4.

3. Roll and Bake the Tart Shell:

• On a lightly floured surface, roll out the dough to fit a 23cm tart tin. Carefully line the tin, pressing the dough into the edges. Trim any excess.
• Prick the base with a fork and line with baking parchment. Fill with pastry weights or dried beans and blind bake for 15 minutes. Remove the parchment and weights, then bake for a further 5-7 minutes, until lightly golden. Allow to cool.

4. Prepare the Coconut Frangipane Filling:

• In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
• Fold in the ground almonds, desiccated coconut, vanilla extract, and a pinch of salt until well combined.

5. Assemble the Tart:

• Spread the coconut frangipane filling evenly over the cooled tart shell. If desired, sprinkle flaked almonds and coconut on top for extra texture and flavour.
• Bake in the preheated oven for 30-35 minutes, or until the filling is golden and set in the centre.

6. Serve:

• Allow the tart to cool in the tin before transferring to a serving plate. It can be enjoyed warm or at room temperature, dusted with icing sugar and served with a dollop of crème fraîche or thick double cream.

The Perfect Addition to Any Occasion

This coconut frangipane tart is not only a treat for the taste buds but also a feast for the eyes. Its golden crust and soft, fragrant filling make it a perfect centrepiece for gatherings, celebrations, or simply a well-deserved indulgence at home.

As a nod to tradition while enjoying a touch of whimsy, the coconut frangipane tart embodies the creative spirit of British baking. Perfect for afternoon tea or dessert, it invites everyone to take a moment, savour the flavours, and appreciate the art of patisserie. So why not give it a try? You may just find your new favourite tart.

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