Omija Berry Frangipane Tart
Quick answer
- Total time
- 68 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Omija berry frangipane tart fills a chilled pastry shell with almond cream flavored by omija syrup, then sets mixed berries across the surface before baking.
Read more
Fit the shell into the corners without stretching it, dock the base, and chill it so the pastry becomes firm again and better retains its shape in the oven. For the frangipane, beat softened butter and sugar until pale, then add the eggs one at a time, restoring a smooth mixture after each addition. Mix in the almond flour and cornstarch on low speed before folding in the omija syrup. This distributes the syrup's color and tartness throughout the almond filling. Spread the frangipane evenly in the cold shell and arrange the mixed berries across the top. If the berries are frozen, use them without thawing so their juice does not begin bleeding into the unbaked filling. During baking, the almond mixture rises around the fruit and the edge takes on a deep golden color. Remove the tart when the center springs back lightly, then cool it completely before slicing. Each piece keeps a distinct pastry base, moist almond layer, and pockets of berry under the omija-flavored surface.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Fit the tart shell dough firmly into the pan and press it into the corners without stretching.
Dock the base evenly with a fork, trim the rim neatly, then chill for 15 minutes so the pastry holds its shape.
- 2Season
Beat 90 g unsalted butter with 70 g sugar until soft, pale, and spreadable, scraping the bowl once so the mixture remains even.
- 3Prep
Add the 2 eggs one at a time, mixing fully after each addition so the butter base stays smooth.
If it looks separated, pause, scrape the bowl well, and mix again until glossy.
- 4Prep
Mix in 110 g almond flour and 8 g cornstarch on low speed just until no dry patches remain.
Add 45 ml omija syrup last, then fold until the frangipane looks moist and evenly tinted.
- 5Prep
Spread the filling evenly in the chilled shell and smooth the surface without packing it down hard.
Scatter 140 g mixed berries over the top, and if they are frozen, use them without thawing and press them in lightly.
- 6Heat
Bake at 180C and start checking at 35 minutes, continuing to 38 minutes if needed.
The tart is ready when the edges are deep golden and the center springs back lightly, then cool completely before slicing.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Omija syrup distributes color and tartness throughout the almond filling
- Finish cue
- The tart is ready when the edges are deep golden and the center springs back lightly, then cool completely before slicing.
- Storage and reheating
- Use frozen berries straight from freezer to reduce juice bleeding.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
68min, 8 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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