Coconut Frangipane Tart
Serves 10
30 mins prep
45 mins cook
120 mins resting
195 mins total
Coconut frangipane in a vanilla tart crust filled and topped with coconut flakes.
Vanilla tart dough
Coconut frangipane
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Do Ahead
The tart dough can be made a few days ahead and stored in the refrigerator wrapped tightly in plastic.
Make the tart dough
Whisk dry ingredients together in a stand mixer fitted with the paddle attachment. Alternatively, use a food processor or mix by hand.
Add butter and mix on low until a sandy texture forms. Dough should remain in a clump when grabbed.
With the mixer (or processor) running on low, add vanilla. Add half of the egg. If the dough comes together and looks like cookie dough it is ready. If it is still too dry, add the rest of the egg.
Wrap in plastic and flatten into a disc. Refrigerate overnight or at least two hours.
Par bake the tart shell
Preheat the oven to 350°F.
Roll out tart dough on a floured surface or between two sheets of plastic (I cut up plastic from random stuff like packing material or cereal bags and wash them) into a 12-inch circle. Transfer to the 9-inch tart pan, push into the bottom and sides and trim the edges using a paring knife. If using plastic, you may find it easier to remove the plastic after popping it in the freezer for 5-10 minutes.
Prick tart base with fork. Place a 12-inch circle of parchment on top of the tart and fill with pie weights or dried beans or rice. Chill dough in the freezer for at least 20 minutes before baking.
Bake for 16-18 minutes. Remove from the oven and remove the pie weights and parchment and set aside.
Make the frangipane
Beat the room temperature butter and sugar together for 3 minutes, scraping down the bowl halfway through.
Add the eggs and extracts. Beat until smooth. Add the almond flour. Beat until smooth. Add the ⅓ cup shredded coconut. Beat again until incorporated.
Assemble
Spoon the filling into the tart shell. Smooth the top with an offset spatula.
Sprinkle or arrange more shredded or flaked coconut on top. Cover the crust with tented foil or a pie crust shield, if desired.
Bake for 23-25 minutes or until the center only slightly wobbles when jiggled and the coconut is browned to your liking.
Cool completely before dusting with powdered sugar and slicing.
