#and to be honest i've never noticed a difference in frangipane texture)

[hedgehog-moss]

My recipe is for blackberry-frangipane tart, though I'm sure it could work with other fruit! (note: I tried with plums and found that the texture wasn't right, so maybe not with very juicy fruit)

For the frangipane filling, whisk in a bowl: white sugar (100g), melted butter (40g), almond powder (125g), and 2 eggs. If it looks a bit grainy rather than smooth that's normal. Spread it over whichever kind of crust you usually use for fruit tart (not sure what the English equivalent of pâte sablée is but that's the one I use)

Add your blackberries over it, enough to more or less cover the tart but only in one layer (you don't want to smother your frangipane). If you use frozen blackberries, do not unfreeze them before! It'll make the tart too watery.

Put in the oven for 20 to 40min at 180°C (depends on how powerful your oven is, but until the frangipane looks golden all over)

Bon appétit :) It's my favourite fruit tart!