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Elle Cresswell

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 passionfruit jelly that catches the light like stained glass.
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Prep Time 2 hours
Cook Time 1 hour
Servings: 12 people
Course: Dessert
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 230 g plain flour
  • 125 g unsalted butter
  • 75 g icing sugar
  • 1 egg yolk
  • 1 tsp vanilla paste
  • 3 tbsp full-fat milk
For the Frangipane
  • 85 g unsalted butter
  • 85 g caster sugar
  • 85 g ground almonds
  • 15 g plain flour
  • 1 tbsp amaretto
  • 1 egg
For the Passionfruit & Thyme Jelly
  • 175 ml passionfruit juice
  • 8 small thyme sprigs
  • 12 g powdered gelatine
  • 70 ml cold water
  • 150 g granulated sugar
  • 1 tsp vanilla bean paste
For the Cream Cheese Filling
  • 340 g cream cheese
  • Pinch of salt
  • 1 tsp vanilla bean paste
  • 50 g icing sugar
  • 110 ml double cream

Method
 

The Pastry
  1. 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.
  2. Wrap it up in cling film and let it chill in the fridge for at least 30 minutes. Yes, patience. Good pastry demands it.
  3. 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.
  4. 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
  1. 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.
  2. Bake for 20 minutes until gently golden and set. It should smell like toasted almonds and happiness.
The Passionfruit & Thyme Jelly
  1. Bring the passionfruit 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.
  2. Meanwhile, bloom the gelatine in cold water and set aside.
  3. 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
  1. 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.
  2. Fold the cream into the cream cheese mixture gently with a spatula. Measure 30ml of the cooled passionfruit jelly liquid and mix it in. This ties everything together like a subtle citrus whisper.
Assembly
  1. 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.
  2. Spread the cream cheese filling evenly inside, smoothing it carefully and leaving a small gap at the top for the jelly layer.
  3. Pour over the cooled jelly in one confident go. No hesitation. Let it settle naturally.
  4. Chill for at least 3 hours — overnight if you can bear it — until fully set and glossy.
The Grand Finale
  1. 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).
  2. Stand back. Tilt your head slightly. Pretend someone just said, “You made this?!”
  3. Because yes. Yes you did.

Notes

Just eat as quick as you can
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