Take a combination of flour, sugar, eggs and butter then throw in a generous amount of almonds and voila – you have frangipane, one of the tastiest tart fillings in the world. In the UK it’s most famously associated with the Bakewell tart, but clever pastry chefs the world over have used it to flavour all sorts of sweet pastries and desserts. Our collection of frangipane recipes show just how versatile this tasty filling can be.

Get to grips with the classic frangipane filling with the Galvin brothers’ very summery Pear and summer fruit frangipane tart, or Adam Gray’s Raspberry Bakewell tart. Avoiding gluten? No problem – Victoria Glass has you covered with her Gluten-free Bakewell tart. Feel free to replace the ground almonds with other nuts, too; Anna Hansen opts for pistachios in her Gooseberry, turmeric and pistachio frangipane tart, as does James Mackenzie in his beautiful Pistachio and raspberry Bakewell tart.

Frangipane on its own is nice enough, but it’s often paired with sweet fruit to cut through the richness of the ground nuts. Don’t just use it to fill tarts either – frangipane is just as suitable when added to cakes, pastries and pâtisserie.