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French Caramel Tart

This is our French Caramel tart (or frangipane tart) with a caramel walnut topping.  Whatever you want to call it, it’s a keeper. This recipe is quick enough to do in our 2 hour Bake Club.  In my book, that makes it an easy one.

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You can use any nuts you like on top, but in our bake club sessions we chose to use walnuts and pecans. They worked out very well.

French Caramel Tart

4.15 from 7 votes

5 stars tells us you love the recipe

Call this a Frangipane tart with a caramel topping or a French Caramel Tart. Either way it's a keeper.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Difficulty Medium
Course Dessert
Cuisine French
Servings 8
Method Conventional


  • You’ll need a quantity of sweet shortcrust pastry.

Frangipane Mix

  • 125 g Unsalted Butter
  • 125 g Castor sugar
  • 1 Lemon zest
  • 2 eggs
  • 125 g ground almonds
  • 70 g Soft flour biscuit flour, cake flour or plain if you have neither

Nut Topping

  • 225 g cream
  • 180 g sugar
  • 165 g walnuts/other nuts e.g. pecans Preferably use a mix of pecans


  • Cream the butter and sugar
  • Add the finely grated lemon zest
  • Then add eggs gradually
  • Mix the almonds and flour together then add into batter. The mix should be smooth but not aerated
  • Roll out the sweet paste (pastry) to 3mm thick and line the tin.
  • Fill the unbaked shell ¾ full with frangipane
  • Bake until a golden brown and set it will depend on how deep your tart tin is to how long this will take
  • Remove the tart from the oven and cool
  • Heat the cream to boiling point
  • At the same time caramelise the sugar in a heavy-based saucepan on a moderate heat
  • Wet the sugar and brush down the sides of the pot with a wet pastry brush don’t stir it.
  • As soon as it's caramelised to your liking, remove from the heat. You can cool the base of the pan quickly in a sink of water, watch out for the splutters.
  • Gradually add the hot cream, stirring to achieve a smooth, creamy caramel
  • Add the walnuts/ or another nut mix And stir through
  • Add the topping to the pastry taking care, not to overfill the tarts set aside to cool before serving.


    1. Oh, that’s a shame; I’m sorry it didn’t turn out for you. Just a thought, could you have over creamed the butter and sugar at the start? Butter is a funny thing; if it’s too soft, it will turn your baked goods greasy, and in something like this, they’ll end up stodgy.


4.15 from 7 votes (4 ratings without comment)

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