Omija Berry Frangipane Tart
A crisp, buttery tart shell cradles a filling of frangipane - the classic almond cream made from ground almonds, butter, eggs, and sugar - baked until the surface sets into a thin golden crust while the interior stays moist and dense. Omija berries and mixed berries are pressed into the frangipane before baking, and as they heat they release tart juices that seep into the almond cream, creating pockets of bright acidity that cut through the richness. Omija contributes a complex sourness with faintly astringent and floral undertones that distinguish this tart from standard berry versions. The almond flavor intensifies as the tart cools, and a light dusting of powdered sugar before serving adds a clean finishing touch. Sliced thin, each piece offers the full progression: crunchy pastry, dense nutty cream, and bursts of fruit.
Adjust Servings
Instructions
- 1
Fit dough into tart pan, dock the base, and chill 15 minutes.
- 2
Cream butter and sugar, then add eggs one at a time.
- 3
Mix in almond flour, cornstarch, and omija syrup for frangipane.
- 4
Spread filling in shell and press berries evenly on top.
- 5
Bake at 180C for 35-38 minutes until edges are deep golden.
- 6
Cool completely before slicing for clean cuts.
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