Omija Berry Frangipane Tart
Quick answer
- Total time
- 68 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Omija, the Korean five-flavor berry, goes in as a syrup stirred into the frangipane, tinting the almond cream a faint red and giving it a tart edge.
Read more
The mixed berries on top sink halfway into the almond filling as it puffs in the oven, and a cut slice shows fruit set into the cream.
Ingredients
Instructions
- 1
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.
- 2
Beat 90 g unsalted butter with 70 g sugar until soft, pale, and spreadable, scraping the bowl once so the mixture remains even.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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