Frangipane
/FRAN-jih-pane/
Frangipane is a soft almond cream — butter, sugar, eggs and ground almonds beaten together — that is spread raw into tarts and baked until set and golden. Unlike marzipan, which is a firm almond paste eaten as-is, frangipane is a batter-like filling that must be baked. It is the heart of the Bakewell tart and the galette des rois.
Builds on
What it is
Frangipane is made much like a cake batter: butter and sugar are creamed until light, eggs are beaten in, and ground almonds take the place flour would normally hold. Raw, it is a soft, spreadable cream; baked inside a tart shell, it rises gently and sets into a moist, fragrant almond sponge that hugs whatever fruit is pressed into it.
Why it matters
Frangipane solves a real problem in tart-making: juicy fruit sitting directly on pastry makes it soggy. A layer of frangipane under sliced pears, apples or cherries absorbs their juices as it bakes, keeps the shell crisp, and adds a nutty richness that plain fruit tarts lack. It is why a Bakewell or a pear frangipane tart tastes complete rather than merely sweet.
Frangipane vs marzipan
Both are almond-and-sugar preparations, and they are constantly confused. Marzipan is a dense, mouldable paste — firm enough to roll over a Christmas cake or shape into fruits — and is eaten without further cooking. Frangipane is soft, contains egg and butter in cake-like proportions, and only becomes itself in the oven.
Related terms
Frequently Asked Questions
What is the difference between frangipane and marzipan?
Marzipan is a firm almond paste that is shaped or rolled and eaten as-is; frangipane is a soft almond cream that must be baked, setting into a moist almond sponge inside a tart. Same core flavours, entirely different textures and uses.
What desserts use frangipane?
The Bakewell tart is the most famous, alongside the French galette des rois, pear and apple frangipane tarts, almond croissants and mince pies with an almond layer. Anywhere fruit meets pastry, frangipane often sits between them.
Is frangipane eggless?
The classic version relies on eggs to bind and set, so it is non-vegetarian by Indian FSSAI convention. Eggless frangipane can be made with alternative binders, so eggless and vegan variants are available where bakeries choose to offer them.
Tastethetechnique
Everything in our kitchen is baked fresh to order — eggless and vegan variants available.