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Pumpkin Frangipane (Almond Cream) Tart Recipe

October 1, 2018 by Amira 8 Comments

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An easy egg-less frangipane tart recipe, made with crispy sheets of phyllo dough surrounding sweet and nutty pumpkin almond filling, finished with a crown of sweetened pumpkin.

Try this festive almond paste Tunisian dessert.

A pumpkin frangipane tart on a stack of white plates

Pumpkin recipes are always a hit around this time if the year, if you get bores easily from same ol’ same ol’ pumpkin pie, try your hands in these tasty tarts. Celebrate the season in style and stand out :).

These pumpkin frangipane tarts has been a roaring success in my house, very light with a crunch factor that everyone appreciated.

A pumpkin egg-less frangipane tart on a stack of white plates with a sheet pan on the back

 I’ve never played with frangipane before and long wanted to try making almond paste as it is very popular in the Middle East, specially in Tunisian, Algerian and Moroccan cuisines. 

I’ve made Tunisian Kaaber before and find it very easy and delicious. This recipe is no difference, it is easy to make with a very beautiful and appealing result. I resisted the urge to drizzle the end product with some simple syrup- a traditional way to finish almost all Middle Eastern desserts- but I figured out that it has enough sugar and does not need more.

I am falling hard and fast for this almond paste, it is crunchy and not creamy as the almond butter, yet sweet and nutty, I love it and thinking of making so many desserts with it.

A pumpkin egg-less frangipane tart on a stack of white plates with a sheet pan on the back

I’ve to say that this is not your usual frangipane, yet this frangipane paste is considered vegetarian frangipane.  Because I did not add egg to the almonds, instead I used cooked pumpkin as a binding ingredient. If you do not consume butter, you can freely use vegan butter instead of the usual butter in the filling.

What is frangipane filling?

Frangipane is almond filling for tarts and desserts usually made by creaming butter and sugar with eggs then adding ground almond. It is very rich and velvety filling.

Is Frangipane the same as marzipan?

Marzipane and Frangipane do get us confused as they sound almost the same. Marzipane is a thick, clay like almond paste that is used like fondant to make sculptures like fruits and animal to decorate cakes. While Frangipane is a spreadable paste used as filling for cakes and pastries.

Can you freeze Frangipane?

These phyllo tarts can be made, baked, cooled and frozen for up to 1 month. When ready to consume, remove from freezer,  loosely cover the tart with foil and reheat for 10-15 minutes on a baking sheet in a 350F oven.

Egg-less Pumpkin frangipane tart on a baking sheet

Let’s rekindle your good old pumpkin puree can, or if you have some leftover pumpkin puree, give it a new life with this super delicious eggless frangipane tart recipe.

I hope you’ll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!

Don’t want to miss a recipe? Sign up for the FREE Amira’s Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

Print
Easy pumpkin frangipane tarts
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Crispy sheets of phyllo dough surrounding sweet and nutty pumpkin almond filling, finished with a crown of sweetened pumpkin. A delicious and easy treat to celebrate Fall.
Course: Dessert
Cuisine: Mediterranean
Servings: 9 servings
Calories: 244.46 kcal
Author: Amira Ibrahim
Ingredients
  • 2 cups of uncooked pumpkin diced.
  • 3 Tablespoon sugar.
  • 1/4 cup water.
  • 1 cup blanched almonds.
  • 1/2 cup granulated sugar.
  • 2 teaspoon butter melted.
  • 1/4 cup of melted unsalted butter for brushing or you can use a spray.
  • 6-8 sheets frozen phyllo dough 14 x 9-inch, thawed.
Instructions
  1. On a sauce pan over medium heat, place the pumpkins, sugar and water, stirring together.
  2. Crispy sheets of phyllo dough surrounding sweet and nutty pumpkin almond filling, finished with a crown of sweetened pumpkin. A delicious and easy treat to celebrate Fall.
  3. When it boils, reduce heat and keep simmering until the pumpkin is soft and tender.
  4. Preheat oven to 350F.
  5. In a food processor, add almonds,sugar and pulse until very finely ground. .
  6. Crispy sheets of phyllo dough surrounding sweet and nutty pumpkin almond filling, finished with a crown of sweetened pumpkin. A delicious and easy treat to celebrate Fall.
  7. Add about 3/4 cup of the cooked pumpkins and the melted butter.
  8. Crispy sheets of phyllo dough surrounding sweet and nutty pumpkin almond filling, finished with a crown of sweetened pumpkin. A delicious and easy treat to celebrate Fall.
  9. Process again until you get a paste, feel free to add more pumpkins if you feel you are not there yet.
  10. Crispy sheets of phyllo dough surrounding sweet and nutty pumpkin almond filling, finished with a crown of sweetened pumpkin. A delicious and easy treat to celebrate Fall.
  11. Arrange the phyllo sheets on a cutting board, one at a time, brushing with melted butter in between. Then divide into 9 equal parts.
  12. Crispy sheets of phyllo dough surrounding sweet and nutty pumpkin almond filling, finished with a crown of sweetened pumpkin. A delicious and easy treat to celebrate Fall.
  13. Take one part and spread about 2 tablespoons of the almond mixture, top with some cooked pumpkins.
  14. Crispy sheets of phyllo dough surrounding sweet and nutty pumpkin almond filling, finished with a crown of sweetened pumpkin. A delicious and easy treat to celebrate Fall.
  15. Fold edges loosely to create a shell.
  16. Crispy sheets of phyllo dough surrounding sweet and nutty pumpkin almond filling, finished with a crown of sweetened pumpkin. A delicious and easy treat to celebrate Fall.
  17. Bake in the oven for 20-25 minutes or until crispy and golden.
  18. Serve and .... Enjoy!!
Recipe Notes

Nutritional facts for diced raw pumpkin here.

Nutrition Facts
Easy pumpkin frangipane tarts
Amount Per Serving
Calories 244.46
% Daily Value*
Potassium 102mg 3%
Total Carbohydrates 29.8g 10%
Dietary Fiber 1.8g 7%
Sugars 17.4g
Protein 4.1g 8%
Calcium 8.4%
* Percent Daily Values are based on a 2000 calorie diet.

Egg-less Pumpkin frangipane tart on a baking sheet

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Light as a feather, crunchy as a newly fallen leaf in the fall, stuffed with delicious semolina pudding and sprinkled with icing sugar. Tamreyah is a traditional Palestinian dessert, to be specific it is a Nabulsi dessert, that is a delight to your eyes and taste buds. An Arabic dessert at its best.

Tamriyeh

A crust-less pie that combines the sweetness, earthy aroma of the pumpkin along with the gooey of a béchamel sauce and lots of nuts in between.

Pumpkin bechamel

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Filed Under: Baking, Desserts, Mediterranean, Pies/tarts/pastry, recipe Tagged With: almond flour, phyllo dough, pumpkin, pumpkin puree, sugar

About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Previous Post: « Shawarma Roasted Pumpkin Seeds
Next Post: Cornish Game Hen Recipe Slow Cooker »

Reader Interactions

Comments

  1. Evelyne says

    October 2, 2018 at 1:30 pm

    I am a huge fan of frangipane and marzipan. this is a nice twist on it with pumpkin. They are so pretty.

    Reply
    • Amira says

      October 5, 2018 at 10:31 am

      It is so delicious, I did not expect it to be that good. This was my first but sure enough not the last :). Thanks Eve.

      Reply
  2. Bam's Kitchen says

    October 28, 2016 at 11:52 am

    Love your new name and branding. Looking good! However, what really caught my eye was super delicious and easy pumpkin Frangipane. So light and delicious.

    Reply
  3. John/Kitchen Riffs says

    October 26, 2016 at 8:38 am

    The new look — and name! — looks great. Congrats on that. Congrats on this terrific looking recipe, too. Nice way to use pumpkin — bet this is loaded with flavor. Thanks!

    Reply
  4. Marie Kléber says

    October 25, 2016 at 3:25 am

    It looks quite easy indeed Amira.
    I would love to try those – mostly because I love Pumkin. And it’s perfect for the fall season.

    BTW love your site and the name (it’s my choice!)
    Looking forwards new style and features.

    Sendinf you love from France.

    Reply

Trackbacks

  1. chocolate pumpkin bundt cake; (melt-in-your) mouth | Amira's Pantry says:
    October 11, 2017 at 10:15 am

    […] Pumpkin Frangipane mini tarts […]

    Reply
  2. Nutty Chocolate Caramel cups | Amira's Pantry says:
    November 8, 2016 at 12:15 am

    […] I’ve made my pumpkin frangipane tart recipe, I’m playing around with the frangipane filling. I like it alot, actually everybody at my […]

    Reply
  3. Pumpkin Frangipane – Skovorodnica says:
    October 29, 2016 at 7:23 pm

    […] A straightforward recipe for pumpkin frangipane tart manufactured from crispy sheets of phyllo dough surrounding candy and nutty pumpkin almond filling. You’ll be able to see the total recipe with step-by-step photographs here! […]

    Reply

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I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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