Omija Berry Frangipane Tart
Quick answer
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 in...
What makes this special
- Omija Berry Frangipane Tart pairs tart schisandra fruit with a dense, golden almond cream.
- Almond frangipane forms a thin golden crust on the surface as it bakes
- Omija's tart astringency cuts through the almond and butter richness
Key ingredients
Core cooking flow
- 1 Fit the tart shell dough firmly into the pan and press it into the corners without stretching.
- 2 Beat 90 g unsalted butter with 70 g sugar until soft, pale, and spreadable, scraping the bowl once.
- 3 Add the 2 eggs one at a time, mixing fully after each addition so the butter base stays smooth.
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.
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.
- 2Control
Beat 90 g unsalted butter with 70 g sugar until soft, pale, and spreadable, scraping the bowl once.
If the omija syrup tastes very sweet, reduce the sugar by 10 g before mixing.
- 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, using frozen berries straight from the freezer, 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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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Omija Cream Cheese Muffins (Korean Schisandra Muffins)
Soft muffin batter is dotted with cubes of cream cheese and swirled with omija syrup, then baked until the tops dome and crack. The cream cheese melts partially in the oven, creating dense, tangy pockets that contrast with the airy crumb around them. Omija - the Korean five-flavor berry - adds a layered tartness that goes beyond simple fruit sourness, carrying faint bitter, peppery, and salty undertones that make each bite more complex than a typical fruit muffin. The cream cheese smooths out the omija's sharper edges, acting as a rich buffer between the berry's intensity and the sweet batter. A final brush of omija syrup over the warm muffin tops deepens the pink color and reinforces the berry flavor on the crust, where it concentrates into a thin, tacky glaze.
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Chicago Deep Dish Pizza
Chicago deep dish pizza is a pie-style pizza where dough is pressed into a deep cast iron or dark metal pan to cover the bottom and climb the walls, then layered with mozzarella cheese and Italian sausage before crushed tomatoes and oregano are spread across the top. Positioning the sauce on the uppermost layer shields the cheese from direct oven heat, preventing it from scorching while the tomato reduces and concentrates over the long bake. The sausage must be pre-cooked with onion to drive off excess moisture, keeping the thick base from turning soggy under the weight of the filling. Stretching the dough wide enough to reach the rim keeps the molten contents contained during baking. After 30 to 35 minutes at 220 degrees Celsius, the pizza requires at least ten minutes of resting before slicing so the interior sets and the layers hold their shape when cut. The dish traces its origins to Pizzeria Uno in Chicago in 1943 and has since become one of the city's defining foods.
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