Search by recipe name, ingredient, category or feature.
Citrus Kiss Frangipane Tart with Fresh Thyme
This bright, garden-fresh tart layers sweet almond frangipane with creamy cheesecake-style filling, then crowns the whole thing with a glossy passion fruit jelly that catches the light like stained glass.
The Pastry - In a stand mixer with the paddle attachment, blend the flour, butter and sugar until it looks like fine buttery rubble. Add the egg yolk, vanilla and milk, and mix just until it comes together into soft dough — don’t overwork it, we’re not kneading bread here.
Wrap it up in cling film and let it chill in the fridge for at least 30 minutes. Yes, patience. Good pastry demands it.
Once rested, roll it out on a lightly floured surface and line your 25cm fluted tart tin, leaving a little overhang (future-you will thank you). Back into the fridge it goes for another 30 minutes to firm up.
Preheat the oven to 200°C (180°C fan/Gas 6). Line the pastry with baking paper, fill with baking beans, and blind bake for 15 minutes. Remove the beans and bake for another 5 minutes until lightly golden. Let it cool for 10 minutes — admire your work.
The Frangipane - Mix all the frangipane ingredients together in a bowl until smooth and combined. Spread a thin, even layer into the tart shell — smooth it like you mean it.
Bake for 20 minutes until gently golden and set. It should smell like toasted almonds and happiness.
The Passion fruit & Thyme Jelly - Bring the passion fruit juice and thyme sprigs to a gentle simmer in a saucepan. Turn off the heat and let it infuse for 30 minutes — this is where the magic happens.
Meanwhile, bloom the gelatine in cold water and set aside.
Bring the infused juice back to a simmer, remove from the heat, then whisk in the gelatine, sugar and vanilla paste until fully dissolved. Strain into a bowl (no rogue thyme leaves allowed) and let it cool. Not hot. Cool.
The Cream Cheese Filling - Whisk the cream cheese, salt, vanilla and icing sugar together until silky. In a separate bowl, whisk the double cream to soft peaks — think softly whipped, not stiff drama.
Fold the cream into the cream cheese mixture gently with a spatula. Measure 30ml of the cooled passion fruit jelly liquid and mix it in. This ties everything together like a subtle citrus whisper.
Assembly - Once the tart shell is completely cool, trim the pastry overhang with a vegetable peeler so it sits perfectly level with the tin. Clean edges. Sharp lines. We’re professionals now.
Spread the cream cheese filling evenly inside, smoothing it carefully and leaving a small gap at the top for the jelly layer.
Pour over the cooled jelly in one confident go. No hesitation. Let it settle naturally.
Chill for at least 3 hours — overnight if you can bear it — until fully set and glossy.
The Grand Finale - Decorate with whole cherries, raspberries and blueberries in a soft crescent along one side. Tuck in a few mint leaves. Add flecks of edible gold leaf if you’re feeling unapologetically extra (which you should).
Stand back. Tilt your head slightly. Pretend someone just said, “You made this?!” Because yes. Yes you did.
A few details make all the difference
01
Chill the Pastry Twice for Sharp, Crisp Edges
The secret to a professional-looking tart shell is keeping the butter cold. Chilling the dough before rolling and again after lining the tin prevents shrinkage and helps maintain those beautiful fluted edges during baking.
02
Infuse the Passion fruit and Thyme Gently
Allowing the thyme to steep slowly in the warm passion fruit juice creates depth and fragrance without overpowering the fruit. This step brings a subtle herbal elegance that elevates the finished tart.
03
Create a Perfectly Smooth Jelly Finish
Ensure both the cream cheese filling and passion fruit jelly are fully cooled before assembly. Pour the jelly in one steady motion and allow it to settle naturally for a flawless glossy surface.
Why this recipe works
It’s sweet, a little sharp, and just herby enough to make people pause mid-bite and go, “Wait… what is that?!”. Honestly, this is the kind of tart that looks like it belongs at a summer garden party with linen napkins and slightly competitive friends.
Cook’s notes
Keep Everything Cool Before Assembly
The cream cheese layer and passion fruit jelly should both be fully cooled before they meet. If either is too warm, the layers can blend together and lose those beautiful clean lines. A little patience here gives a professional finish.
Don't Skip the Double Chill on the Pastry
Chilling the pastry before rolling and again after lining the tart tin helps prevent shrinkage and keeps the fluted edges beautifully defined. Cold pastry equals crisp, sharp results.
Pour the Jelly in One Steady Motion
Once the jelly has cooled to room temperature but is still pourable, add it in a single confident pour. Avoid stopping and starting, which can create visible lines or an uneven surface.
Decorate Just Before Serving
For the freshest appearance, add the berries, cherries, mint leaves and edible gold leaf shortly before serving. This keeps the fruit vibrant, the mint fresh, and the tart looking as though it belongs in a pâtisserie window.
Chef's Tip
Make the tart the day before serving. An overnight rest allows the thyme-infused passion fruit flavour to develop beautifully, while the jelly sets to a flawless, glossy finish.
The Pastry - In a stand mixer with the paddle attachment, blend the flour, butter and sugar until it looks like fine buttery rubble. Add the egg yolk, vanilla and milk, and mix just until it comes together into soft dough — don’t overwork it, we’re not kneading bread here.
Wrap it up in cling film and let it chill in the fridge for at least 30 minutes. Yes, patience. Good pastry demands it.
Once rested, roll it out on a lightly floured surface and line your 25cm fluted tart tin, leaving a little overhang (future-you will thank you). Back into the fridge it goes for another 30 minutes to firm up.
Preheat the oven to 200°C (180°C fan/Gas 6). Line the pastry with baking paper, fill with baking beans, and blind bake for 15 minutes. Remove the beans and bake for another 5 minutes until lightly golden. Let it cool for 10 minutes — admire your work.
The Frangipane - Mix all the frangipane ingredients together in a bowl until smooth and combined. Spread a thin, even layer into the tart shell — smooth it like you mean it.
Bake for 20 minutes until gently golden and set. It should smell like toasted almonds and happiness.
The Passion fruit & Thyme Jelly - Bring the passion fruit juice and thyme sprigs to a gentle simmer in a saucepan. Turn off the heat and let it infuse for 30 minutes — this is where the magic happens.
Meanwhile, bloom the gelatine in cold water and set aside.
Bring the infused juice back to a simmer, remove from the heat, then whisk in the gelatine, sugar and vanilla paste until fully dissolved. Strain into a bowl (no rogue thyme leaves allowed) and let it cool. Not hot. Cool.
The Cream Cheese Filling - Whisk the cream cheese, salt, vanilla and icing sugar together until silky. In a separate bowl, whisk the double cream to soft peaks — think softly whipped, not stiff drama.
Fold the cream into the cream cheese mixture gently with a spatula. Measure 30ml of the cooled passion fruit jelly liquid and mix it in. This ties everything together like a subtle citrus whisper.
Assembly - Once the tart shell is completely cool, trim the pastry overhang with a vegetable peeler so it sits perfectly level with the tin. Clean edges. Sharp lines. We’re professionals now.
Spread the cream cheese filling evenly inside, smoothing it carefully and leaving a small gap at the top for the jelly layer.
Pour over the cooled jelly in one confident go. No hesitation. Let it settle naturally.
Chill for at least 3 hours — overnight if you can bear it — until fully set and glossy.
The Grand Finale - Decorate with whole cherries, raspberries and blueberries in a soft crescent along one side. Tuck in a few mint leaves. Add flecks of edible gold leaf if you’re feeling unapologetically extra (which you should).
Stand back. Tilt your head slightly. Pretend someone just said, “You made this?!” Because yes. Yes you did.
Cook’s notes
Keep Everything Cool Before Assembly: The cream cheese layer and passion fruit jelly should both be fully cooled before they meet. If either is too warm, the layers can blend together and lose those beautiful clean lines. A little patience here gives a professional finish.
Don't Skip the Double Chill on the Pastry: Chilling the pastry before rolling and again after lining the tart tin helps prevent shrinkage and keeps the fluted edges beautifully defined. Cold pastry equals crisp, sharp results.
Pour the Jelly in One Steady Motion: Once the jelly has cooled to room temperature but is still pourable, add it in a single confident pour. Avoid stopping and starting, which can create visible lines or an uneven surface.
Decorate Just Before Serving: For the freshest appearance, add the berries, cherries, mint leaves and edible gold leaf shortly before serving. This keeps the fruit vibrant, the mint fresh, and the tart looking as though it belongs in a pâtisserie window.
Chef's Tip: Make the tart the day before serving. An overnight rest allows the thyme-infused passion fruit flavour to develop beautifully, while the jelly sets to a flawless, glossy finish.
Cooking mode
Citrus Kiss Frangipane Tart with Fresh Thyme
The Pastry - In a stand mixer with the paddle attachment, blend the flour, butter and sugar until it looks like fine buttery rubble. Add the egg yolk, vanilla and milk, and mix just until it comes together into soft dough — don’t overwork it, we’re not kneading bread here.
Wrap it up in cling film and let it chill in the fridge for at least 30 minutes. Yes, patience. Good pastry demands it.
Once rested, roll it out on a lightly floured surface and line your 25cm fluted tart tin, leaving a little overhang (future-you will thank you). Back into the fridge it goes for another 30 minutes to firm up.
Preheat the oven to 200°C (180°C fan/Gas 6). Line the pastry with baking paper, fill with baking beans, and blind bake for 15 minutes. Remove the beans and bake for another 5 minutes until lightly golden. Let it cool for 10 minutes — admire your work.
The Frangipane - Mix all the frangipane ingredients together in a bowl until smooth and combined. Spread a thin, even layer into the tart shell — smooth it like you mean it.
Bake for 20 minutes until gently golden and set. It should smell like toasted almonds and happiness.
The Passion fruit & Thyme Jelly - Bring the passion fruit juice and thyme sprigs to a gentle simmer in a saucepan. Turn off the heat and let it infuse for 30 minutes — this is where the magic happens.
Meanwhile, bloom the gelatine in cold water and set aside.
Bring the infused juice back to a simmer, remove from the heat, then whisk in the gelatine, sugar and vanilla paste until fully dissolved. Strain into a bowl (no rogue thyme leaves allowed) and let it cool. Not hot. Cool.
The Cream Cheese Filling - Whisk the cream cheese, salt, vanilla and icing sugar together until silky. In a separate bowl, whisk the double cream to soft peaks — think softly whipped, not stiff drama.
Fold the cream into the cream cheese mixture gently with a spatula. Measure 30ml of the cooled passion fruit jelly liquid and mix it in. This ties everything together like a subtle citrus whisper.
Assembly - Once the tart shell is completely cool, trim the pastry overhang with a vegetable peeler so it sits perfectly level with the tin. Clean edges. Sharp lines. We’re professionals now.
Spread the cream cheese filling evenly inside, smoothing it carefully and leaving a small gap at the top for the jelly layer.
Pour over the cooled jelly in one confident go. No hesitation. Let it settle naturally.
Chill for at least 3 hours — overnight if you can bear it — until fully set and glossy.
The Grand Finale - Decorate with whole cherries, raspberries and blueberries in a soft crescent along one side. Tuck in a few mint leaves. Add flecks of edible gold leaf if you’re feeling unapologetically extra (which you should).
Stand back. Tilt your head slightly. Pretend someone just said, “You made this?!” Because yes. Yes you did.
A letter from table number seven
Something delicious for the weekend.
Seasonal recipes and stories, delivered occasionally.
error: Content is protected !!
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
