Discover the ultimate fall dessert with our easy **Eggless Frangipane Tart recipe**. This delightful creation features delicate, crispy layers of phyllo dough encasing a rich, sweet, and nutty pumpkin almond filling, elegantly crowned with a luscious layer of sweetened pumpkin. It’s a truly festive treat that offers a sophisticated twist on traditional autumn flavors.
While pumpkin pie is a beloved classic during the cooler months, if you’re seeking to broaden your dessert repertoire or simply desire a fresh, exciting alternative, these pumpkin frangipane tarts are an absolute must-try. They embody the spirit of the season with flair, allowing you to celebrate in style and impress your guests with a unique offering. In our kitchen, these pumpkin frangipane tarts have achieved resounding success, cherished for their surprisingly light texture and an irresistible crunch that everyone adores.
Why You’ll Love These Eggless Pumpkin Frangipane Tarts
These tarts aren’t just a dessert; they’re an experience. Here’s why they’re destined to become your new fall favorite:
- **A Unique Fall Flavor Profile:** Move beyond the usual. This recipe harmoniously blends the earthy sweetness of pumpkin with the rich, aromatic notes of almond frangipane, creating a flavor combination that is both familiar and excitingly new.
- **Irresistibly Crispy Phyllo:** The use of phyllo dough sets these tarts apart. Each bite delivers a satisfying crunch and delicate flakiness that contrasts beautifully with the tender, nutty filling. Forget soggy crusts; embrace the light, airy perfection of phyllo.
- **Eggless and Adaptable:** Perfect for those with egg allergies or following a vegetarian diet, our frangipane uses cooked pumpkin as a natural binder instead of eggs. For a completely vegan option, simply swap butter for your favorite plant-based alternative.
- **Elegant Yet Simple:** Despite their sophisticated appearance, these tarts are surprisingly straightforward to make. The step-by-step process is designed for home bakers of all skill levels, ensuring a stunning and delicious result without unnecessary fuss.
- **Versatile for Any Occasion:** Whether you’re hosting a grand Thanksgiving feast, a cozy autumn brunch, or simply enjoying a quiet afternoon with a cup of coffee, these tarts are the perfect accompaniment. They are substantial enough to feel special but light enough not to overwhelm.
- **Make-Ahead Friendly:** Planning ahead is a breeze! These tarts can be prepared, baked, and frozen, making them an ideal option for busy holidays or when you need a quick dessert on hand.
Essential Ingredients for Your Pumpkin Frangipane Tarts
Crafting these delectable tarts requires a few key components, each playing a vital role in achieving the perfect balance of flavor and texture:
- **Fresh or Canned Pumpkin:** Approximately 2 cups of peeled and diced pumpkin (or high-quality pumpkin puree). For a smooth filling and topping, ensure your pumpkin is cooked until very tender. If using canned pumpkin puree, opt for pure pumpkin, not pie filling.
- **Sugar and Water:** These are crucial for cooking the pumpkin to a soft, sweet consistency, which forms the base for both the frangipane and the decorative crown.
- **Blanched Almonds:** The heart of our frangipane. Blanched almonds provide a smoother, lighter texture when ground, allowing the nutty flavor to shine without overwhelming bitterness from skins.
- **Granulated Sugar for Frangipane:** Balances the richness of the almonds and pumpkin, creating a perfectly sweet filling.
- **Butter (Melted) for Frangipane:** Adds a luxurious richness and helps bind the frangipane mixture. For a vegan version, use a high-quality plant-based butter.
- **Phyllo Dough Sheets:** The secret to the incredible crispness! Ensure your phyllo is thawed properly before use. Keep it covered with a damp towel while working to prevent it from drying out and cracking.
- **Melted Butter for Brushing Phyllo:** Generously brushing each phyllo layer with melted butter (or a neutral oil for vegan option) is essential for creating those coveted golden, crispy layers. A spray butter alternative can also be used for convenience.
How to Make These Exquisite Eggless Frangipane Tarts: Step-by-Step
Follow these detailed instructions to create your own batch of delightful pumpkin frangipane tarts:
- **Prepare the Pumpkin:** In a medium saucepan, combine the diced pumpkin, sugar, and water. Place it over medium heat, stirring occasionally. Once the mixture comes to a boil, reduce the heat to low, cover, and simmer gently. Continue cooking until the pumpkin pieces are exceptionally soft and tender, easily mashable with a fork. This ensures a smooth, luscious texture for the filling and topping.
- **Preheat Oven:** While the pumpkin is simmering, preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.
- **Create the Almond Base:** In a food processor, add the blanched almonds and ½ cup of granulated sugar. Pulse the mixture repeatedly until the almonds are very finely ground. Be careful not to over-process, or you’ll end up with almond butter instead of a fine meal.
- **Form the Frangipane Paste:** To the finely ground almond and sugar mixture in the food processor, add about ¾ cup of your freshly cooked, tender pumpkin (ensure it’s cooled slightly) and the 2 teaspoons of melted butter. Process again until a smooth, thick paste forms. The pumpkin acts as a fantastic natural binder, replacing eggs in this eggless version. If the paste seems too dry or not cohesive enough, feel free to add a little more cooked pumpkin, one tablespoon at a time, until the desired consistency is achieved.
- **Prepare the Phyllo Dough:** Lay out your thawed phyllo sheets on a clean cutting board or a flat work surface. Take one sheet at a time, lightly brush its entire surface with melted butter. Stack another sheet on top and repeat the buttering process. Continue until you have a stack of 3-4 buttered phyllo sheets. Using a sharp knife or a pizza cutter, divide this stack into 9 equal square or rectangular portions (approximately 4×4 inches). Remember to keep any unused phyllo sheets covered with a damp towel to prevent them from drying out and becoming brittle.
- **Fill and Shape the Tarts:** Take one portion of the buttered phyllo stack. Place approximately 2 tablespoons of the pumpkin almond frangipane mixture in the center. Top this filling with a small spoonful of the remaining cooked pumpkin. Gently fold the edges of the phyllo dough loosely over the filling, creating an open, rustic “shell” or tart shape. You don’t need to seal them perfectly; a slightly open, artful look is part of their charm.
- **Bake to Golden Perfection:** Carefully transfer the shaped tarts to your prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the phyllo is gloriously crispy and golden brown, and the filling is set. Keep an eye on them, as phyllo can brown quickly.
- **Cool and Serve:** Once baked, remove the tarts from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack. Serve them warm or at room temperature.
The Delightful World of Frangipane and Its Pumpkin Twist
My journey into the world of frangipane has been a truly rewarding one. Although I hadn’t extensively worked with it before, the concept of a rich almond paste has always captivated me, particularly given its immense popularity in Middle Eastern cuisines, especially in Tunisian, Algerian, and Moroccan culinary traditions. I’ve previously enjoyed making Tunisian Kaber, a delicious almond-based dessert, and found it both simple and incredibly tasty. This pumpkin frangipane tart recipe follows a similar path – it’s remarkably easy to prepare and yields a stunning, appealing result.
Initially, I considered drizzling the finished tarts with a traditional simple syrup, a common practice for many Middle Eastern desserts. However, after tasting them, I realized they possessed ample sweetness and a perfect balance of flavors, rendering any additional syrup unnecessary. The natural sweetness of the pumpkin combined with the granulated sugar in the frangipane creates a harmonious profile that truly stands on its own.
I’ve truly fallen in love with this almond paste. Unlike the creamy texture of almond butter, this frangipane offers a wonderful crunch while retaining its inherent sweetness and nutty depth. Its versatility is inspiring, and I’m already envisioning countless other desserts where this unique paste could shine.
It’s important to note that this specific recipe offers a delightful twist on conventional frangipane. While traditional frangipane often includes eggs, our version is proudly **eggless**, making it a fantastic choice for those with dietary restrictions or who prefer a vegetarian option. The cooked pumpkin serves as an ingenious binding ingredient, contributing both moisture and a subtle autumnal flavor. Furthermore, if you avoid dairy, you can effortlessly substitute the regular butter with a high-quality vegan butter in the filling, making these tarts accessible to an even wider audience.
What Exactly is Frangipane Filling?
Frangipane is a classic **almond-based filling** traditionally used in a variety of tarts, cakes, and pastries. At its core, it’s typically made by creaming together butter and sugar, then incorporating eggs and finely ground almonds. The result is a wonderfully rich, smooth, and velvety paste that bakes into a moist, aromatic layer within desserts. It’s renowned for its distinctive sweet almond flavor and luxurious texture.
Is Frangipane the Same as Marzipan? Clarifying the Confusion
It’s very common for people to confuse marzipan and frangipane, as their names sound similar and both are almond-based. However, they serve entirely different culinary purposes:
- **Marzipan:** This is a thick, pliable, clay-like almond paste primarily composed of finely ground almonds, sugar, and sometimes egg whites or honey. It has a smooth, firm consistency that allows it to be kneaded, rolled, and molded. Marzipan is famously used like fondant to create intricate sculptures, such as decorative fruits, vegetables, or animals, which are then used to adorn cakes and confections. It can also be used as a covering for cakes or baked into certain pastries.
- **Frangipane:** In contrast, frangipane is a softer, **spreadable paste** used as a filling. As discussed, it’s typically made with butter, sugar, ground almonds, and eggs (or pumpkin in our eggless version). When baked, frangipane expands slightly and transforms into a moist, cake-like texture, delivering a rich, nutty flavor within tarts, croissants, and other pastries. It’s not meant for sculpting but for flavoring and filling.
Storage and Freezing Tips for Your Frangipane Tarts
One of the many convenient aspects of these phyllo tarts is their excellent storage potential:
- **Room Temperature:** Baked tarts can be stored in an airtight container at room temperature for up to 2-3 days. The phyllo may lose some of its crispness, but the flavors will remain delightful.
- **Refrigeration:** For extended freshness, store baked and cooled tarts in an airtight container in the refrigerator for up to 5 days.
- **Freezing Baked Tarts:** These phyllo tarts can be fully baked, cooled completely, and then frozen for up to 1 month. To freeze, arrange them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or airtight container, separated by parchment paper to prevent sticking.
- **Reheating Frozen Tarts:** When you’re ready to enjoy them, remove the desired number of tarts from the freezer. Place them on a baking sheet, loosely cover with foil to prevent over-browning, and reheat in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through and the phyllo is crisp again.
- **Freezing Unbaked Tarts:** You can also prepare the tarts up to the shaping stage (before baking). Freeze them on a baking sheet until solid, then transfer to a freezer-safe container. When ready to bake, place them directly from the freezer onto a baking sheet and bake as directed, possibly adding a few extra minutes to the baking time.
Don’t let that leftover pumpkin puree languish in your fridge, or let your canned pumpkin go unloved! This super delicious eggless frangipane tart recipe is the perfect opportunity to give it a new, exciting life. It’s an innovative way to enjoy the comforting flavors of pumpkin in a dessert that feels both gourmet and incredibly approachable.
We sincerely hope you’ll adore this recipe as much as we do. If you do make these delightful tarts, please snap a picture and share your creation on social media using the hashtag #amiraspantry. I absolutely love seeing your culinary masterpieces on Instagram, Facebook, and Twitter! To ensure you never miss out on a new recipe, sign up for the FREE Amira’s Pantry newsletter, delivered straight to your inbox with exclusive tips and surprises. Stay connected with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates and delicious inspiration.
Eggless Pumpkin Frangipane Tarts Recipe
If you enjoy this recipe, please take a moment to give it a ⭐⭐⭐⭐⭐ star rating and consider attaching a photo of your finished dish. It is always a pleasure for me to see your photos and discover your unique take on the recipe. Your feedback and shares are greatly appreciated. Thank you!
Easy Pumpkin Frangipane Tarts (Eggless & Vegetarian)
Crispy sheets of phyllo dough surrounding a sweet and nutty pumpkin almond filling, finished with a crown of sweetened pumpkin. A delicious and easy treat to celebrate Fall, perfect for any occasion.
Print
Pin
Rate
SaveSaved!
Dessert
Mediterranean, American
30 minutes
30 minutes
1 hour
9 tarts
244.46kcal
Amira
Ingredients
For the Sweet Pumpkin Base & Topping:
-
2 cups uncooked pumpkin diced (about 1lb / 450g) -
3 Tablespoons granulated sugar -
¼ cup water
For the Eggless Frangipane Filling:
-
1 cup blanched almonds -
½ cup granulated sugar -
2 teaspoons unsalted butter melted (or vegan butter)
For the Phyllo Crust:
-
¼ cup melted unsalted butter for brushing (or vegan butter/oil spray) -
6-8 sheets frozen phyllo dough (approx. 14 x 9-inch, thawed according to package directions)
Instructions
- Cook the Pumpkin: In a medium saucepan, combine the diced pumpkin, 3 tablespoons sugar, and ¼ cup water. Place over medium heat, stirring occasionally.
- Once the mixture boils, reduce heat to low, cover, and simmer until the pumpkin is very soft and tender. Set aside to cool slightly.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Almond Base: In a food processor, combine the blanched almonds and ½ cup granulated sugar. Pulse until the almonds are very finely ground, taking care not to create almond butter.
- Make Frangipane: Add about ¾ cup of the cooked pumpkin (from step 2) and 2 teaspoons of melted butter to the food processor.
- Process again until a smooth, thick paste forms. If the paste seems too dry, add a little more cooked pumpkin (1 tablespoon at a time) until the desired consistency is achieved.
- Prepare Phyllo: On a clean cutting board, lay one phyllo sheet and lightly brush with melted butter. Stack another sheet on top and repeat brushing. Continue for 3-4 sheets. Use a sharp knife to divide the stack into 9 equal square portions. Keep unused phyllo covered with a damp cloth.
- Fill Tarts: Take one phyllo portion and spread about 2 tablespoons of the almond-pumpkin frangipane mixture in the center. Top with a small amount of the remaining cooked pumpkin (from step 2).
- Gently fold the edges of the phyllo loosely over the filling to create a rustic, open-faced tart shell.
- Bake: Place the tarts on the prepared baking sheet. Bake for 20-25 minutes, or until the phyllo is crispy and golden brown. Let cool slightly before serving.
Notes
Nutrition
Carbohydrates: 29.8g |
Protein: 4.1g |
Potassium: 102mg |
Fiber: 1.8g |
Sugar: 17.4g |
Calcium: 84mg
Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!