Gulab Jamun Frangipan Tart

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The yummy almondy flavours of Frangipan with the decadent Indian sweet Gulab Jamun

prep time

20 mins

cook time

Overnight freezing for Pate Sucree, 1 hr for filling and baking

serves

8 servings

For Pate Sucree dough

  • ½ cup + 2 Tbsp unsalted butter
  • at room temperature
  • 6 Tbsp granulated sugar
  • 1 large egg
  • at room temperature
  • ½ tsp vanilla extract
  • 1 ¾ cups cake and pastry flour
  • ½ tsp salt
  • 2 tsp cardamom powder
  • 1 tsp rose water

For Tart

  • ½ cup unsalted butter
  • at room temperature
  • ½ cup granulated sugar
  • ¼ cup icing sugar
  • 1 large egg
  • 1 egg yolk
  • 1 ½ Tbsp whipping cream
  • 1 ½ Tbsp mango puree
  • 1 tsp vanilla extract
  • 1 ¾ cups ground almonds
  • ½ cup cake and pastry flour
  • 1 recipe of Gulab Jamun
  • ½ tsp saffron water
  • Icing sugar
  • for dusting

For Gulab Jamun

  • 2 cups-Water (For Syrup)
  • 1 ½ cups-Sugar (For Syrup)
  • ¼ tsp-Baking Powder
  • 6-7 tbsp-Maida (Flour)
  • 125 g-Paneer
  • 1 tbsp-Ghee for frying
  • ¾ cup (100 g) Sweetened Condensed Milk

For Pate Sucree

  • Cream the butter and sugar until fluffy. Add the egg and beat well, then add all the flavourings
  • Sift the flour and salt into the bowl and mix until the dough comes together. Wrap the dough in a plastic wrap and let it chill for 4-6 hrs
  • Take out the pastry and let it sit outside the fridge for 15-20 mins so that it is soft enough to work with
  • On a lightly floured work surface, roll it out into a circle about 9-inch in diameter
  • Lightly dust a 9-inch (23 cm) removable-bottom fitted tart pan with flour and press the pastry into the pan, trimming the edges. Chill the shell for 30 minute
  • Preheat the oven to 350 °F (180 °C)
  • Place the chilled shell on a baking tray and add pie weights (or garbanzo beans). Bake the pastry for about 20 minutes, until it has browned just a little at the edges
  • Allow the pastry shell to cool

For Gulab Jamun

  • Knead Sweetened Condensed Milk, paneer, maida and baking powder with ghee to a smooth dough. Make sugar syrup with sugar and water
  • Heat ghee in a Kadai. Roll out paneer mixture into round shapes and deep fry on medium heat till golden brown
  • Soak in syrup and keep aside

For Filling

  • Beat the butter, granulated sugar and icing sugar by hand until smooth. Beat in the egg and egg yolk, then beat in the cream, mango puree and vanilla. Add the ground almonds and flour and stir until smooth
  • Pour this into the baked shell and add the gulab jamun. Bake the tart for about 20-25 minutes, until the frangipan filling is set
  • Cool the tart in its tin to room temperature and then chill completely before serving

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Frangipane also frangipan is a blend of almonds (usually blanched), sugar, butter and egg, all of which are sometimes further enhanced with almond extract, flour or other ingredients. It resembles thick almond custard.Some recipes begin with finely ground, other times, the recipe uses smooth almond paste for a smooth result. In the recipe below, we’ve created a fusion recipe that marries the luxurious and decadent Indian sweet (Gulab Jamun) in a frangipan tart.

Dietary Information

Nutritional Information

Typical values*per Servingcontents
604 kcal
Protein8%47 kcal
Fat32%193 kcal
Carbohydrates60%365 kcal

Factoid

Frangipane is named after 16th century Italian nobleman Marquis Muzio Frangipani, who invented a bitter almond-scented fragrance that was used to perfume gloves while he was living in Paris. French pastry chefs were inspired and invented the recipe, which became a classic. Some sources claim that the actual perfume he invented was added to the culinary mixture, further enhancing the aromas and flavours.

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