Ambrosia Frangipane Tart with Candied Cumquats and Pomegranate Elixir
A golden almond frangipane tart with candied cumquats, pomegranate elixir, and a whisper of Campari
Welcome to Spice Chronicles, where the kitchen is never quiet and there’s always something bubbling on the stove. I’m Lisa McLean, a naturopath, cook, and spice lover, sharing recipes, stories, and the occasional fermentation experiment from my home in the tropics.
If you’re already subscribed, thank you. And if you enjoy what you read, consider upgrading to a paid subscription, it helps support this work and keeps the spice jars full.
I’ve never made an almond frangipane tart before. There, I said it.
Eaten plenty? Absolutely. Enough to know that when one is done well, it tastes like it was crafted by archangel Gabriel and delivered on a sunbeam, a gift made with love for the gods. That’s how I feel about them, anyway.
So, to celebrate one year of writing Spice Chronicles, I decided to bake something I’d never made before. And not just bake it reinvent it. A golden tart with almond frangipane, dressed in glossy candied cumquats, with a base brushed in a bittersweet pomegranate and cumquat elixir, and a whisper of Campari folded through the frangipane filling, a nod to citrus and grown-up indulgence. I’ve christened it Ambrosia Tart, because if it’s good enough for the gods…..
Now, you may be tempted to say, “Gee, this woman’s got tickets on herself,” but truly I’m just so delighted to have baked something that turned out this exquisite. The joy isn’t just in the flavour, though there’s plenty of that, it’s in the surprise of it all working. In the quiet triumph of creating something beautiful from the pantry.
A year ago, I started this Substack to write about food, spices, and the things that flavour our lives. I began tentatively, like someone inching back into the ocean after winter. I soon found companions in the kitchen, early friends like
a talented and generous baker, and , who taught himself to bake inspired by the Great British Bake Off. Then I met who feels like a culinary sister with our shared love of spice and who weaves the best histories of French cuisine and my vegan guru . For my Italian inspiration and and and more recently and have guided and inspired by deep dive into Marcella Hazan’s oeuvre . Finally the master of cuisine my constant inspiration and gentle guide on fine food , my fermentation guru and my writing inspiration . All of these writers have taught me something and inspired me to keep creating and writing, and rummaging around in my mind for things I want to say. Eventually this lead to the bottom drawer, you know the one, filled with tart tins and rolling pins and all the tools of sweet creation.
Since then, I’ve baked more than I have since childhood. I’ve followed others’ recipes, then felt brave enough to tweak, invent, and eventually trust my own hand. Shell’s rosemary shortbread got applause from my neighbours. Her brownies were so good they should come with a warning.
’s cornmeal and wine crackers now live in my fridge like treasured guests. And now, here I am, baking a tart I dreamed up myself.Here’s how the Ambrosia Frangipane Tart came to be
A few weeks back, I marinated cumquats in pomegranate juice, unsure of where they were headed. After a fortnight of resting, I simmered them gently in their ruby bath until softened but still holding their shape. Then came a little sugar, a little more simmering, until the syrup thickened into what can only be described as a cumquat and pomegranate elixir, sweet, tangy, and slightly bitter, with all the depth of a Persian sunset.
I used Stephanie Alexander’s1 shortcrust pastry and almond frangipane recipe, classic and trustworthy, but then came the fun part. I had blanched more almonds than I needed (not knowing how much the skins would weigh), and there I was with a bowl of extra almonds and their delicate skins. Waste not, want not.
I bathed both almonds and skins in the leftover elixir and roasted them in a moderate oven. The almonds emerged lacquered and glossy, caramelised and deeply fragrant. The skins took a little longer, but when I pulled them out, they were crunchy, bitter-sweet, and perfect. I used the almonds to dress the tart, nestled among the jewel-bright candied cumquats. The skins I reserved to garnish the crème fraîche served alongside, with an extra drizzle of that glorious syrup.
So, here it is. A tart that feels like a birthday. A tart that holds within it the past year of baking and writing and trying and tasting and learning. A tart for you, dear readers, because without you, I might never have returned to that bottom drawer.
Scroll down to the bottom of the post for the PDF recipe file
Ambrosia Frangipane Tart with Candied Cumquats and Pomegranate Elixir
A fragrant, golden tart filled with almond frangipane, dressed in sticky candied cumquats and caramelised almonds. This tart is my ode to cumquats, pink delights, new and old friends and a little kitchen alchemy.
Elements
Shortcrust pastry Shell
Candied Cumquats
Cumquat and pomegranate Elixir
Almonds glazed with pomegranate Elixir
Sweet crunchy almond skins
Shortcrust Pastry1
Makes enough for a 22–26 cm loose-bottomed tart tin.
Ingredients
180 g cold unsalted butter
240 g plain flour
A pinch of salt
3 tablespoons cold water
Method
The traditional method, as taught by the wise Stephanie Alexander (see below) involves hand-working the butter into the flour and salt on a cool bench, followed by the ritual of fraisage (smearing the dough with the heel of your hand). It’s a beautiful, tactile process, and if you have time and inclination, I recommend it at least once in your life.
But I was in a practical mood, and the food processor did a sterling job.
Here’s how I did it: I pulsed the flour, salt, and cubed cold butter together just until it resembled coarse breadcrumbs. Then I added the cold water and pulsed again, just until the dough began to come together, not smooth, but starting to clump. I tipped it out, brought it into a disc with my hands, wrapped it, and rested it in the fridge for 30 minutes.
Roll it out, line your tart tin, chill again briefly, then blind bake at 200°C for 20 minutes until golden.
Stephanie Alexander’s Fraisage Method1
Bring the butter out of the fridge about half an hour before making the pastry. Tip the flour and salt onto a clean surface (I like a marble slab or a wooden board). Chop the butter into small cubes, toss them through the flour, then gently rub them in with your fingertips until you have a mixture that’s part rubble, part coarse meal.
Form a little well in the centre and pour in the cold water. Using a pastry scraper or your hands, work it into a shaggy dough. It should be rough and flecked with visible butter, like wet gravel before it’s been smoothed. Now use the heel of your hand to quickly press and smear the dough away from you, just enough to bring it together. Shape it into a flat disc, wrap in cling film, and refrigerate for at least 20 to 30 minutes before rolling out.
To blind bake: roll the pastry to fit your tart tin, press it gently into the edges, trim the top, and chill again for 10 minutes. Prick the base, line with baking paper and baking bean weights, and bake at 200°C for 20 minutes or until golden.
Candied Cumquats & Pomegranate Syrup
250 g ripe cumquats
Pomegranate juice - enough to cover the fruit
Sugar - Approximately equal parts sugar to pomegranate juice
Method
Place pierced cumquats and pomegranate juice in a glass bottle for a week.
When ready to use, bring the juice and halved cumquats to a gentle simmer and cook for around 20 minutes, until the cumquats are tender but still hold their shape.
Add sugar and continue to simmer for another 5 minutes until lightly syrupy.
Remove the fruit with a slotted spoon and set aside to dry on a plate.
Return the pan to the heat and reduce the syrup until thickened to a pouring consistency. Set aside to cool before bottling, this is your pomegranate elixir. This recipe makes more than you need for this recipe, so you will have plenty of leftovers to drizzle over things to make them delicious.
Caramelised Almonds & Skins
A small handful of extra blanched almonds
The reserved almond skins (from blanching)
A few spoonfuls of the pomegranate syrup
Method
Toss the almonds and almond skins in a few spoonfuls of the pomegranate syrup. Massage the skins well to ensure they are well covered with the syrup.
Spread on a lined baking tray and bake at 160°C. The almonds will take about 10 minutes to become caramelised.
The skins may need a few minutes longer, they should crisp up into bittersweet little curls. Watch closely, as they can go from perfect to burnt in a flash.
Frangipane Filling1
120 g unsalted butter, softened
150 g caster sugar
200 g blanched almonds (ground)
2 eggs
3 tablespoons Campari
Using a food processor or electric mixer, beat the butter and sugar until light and creamy. Add the ground almonds, eggs, and campari, and blend until smooth.
To Assemble the Ambrosia Tart
Pastry shell - blind baked
Pomegranate and cumquat syrup
Frangipane filling
Candied cumquats
Roasted candied almonds
Method
Using a pastry brush or spatula spread the 2-3 Tablespoons of pomegranate syrup over the base of the cooled tart shell.
Next follow in with the frangipane filling and level the top with a spatula.
Bake at 180°C for 15 minutes.
Remove the tart from the oven and arrange the cumquats in a pleasing pattern on the top, and finish with the glazed almonds.
Return the tart to the oven for another 10 minutes or until the filling is golden and springy in the centre.
To Serve
Allow the tart to cool before slicing. I like it with a spoonful of crème fraîche, perhaps with a drizzle of pomegranate syrup on top of the cream, a scattering of the crispy almond skins as a final flourish on top.
I’d love you to subscribe to Spice Chronicles and leave a comment or press the little heart, it really does make a difference.
©Lisa McLean 2025
All photography on Spice Chronicles by ©Lisa McLean 2025
References
Congratulations on one year! You might be one of the most prolific food Substackers, writing two! It's been such a huge pleasure getting to know you and seeing your gorgeous food - not only is your frangipane tart beautiful but everything you create is, as well. And the creativity of your recipes inspire me (and make me a little jealous! Keep cooking and keep writing, my friend!
Happy anniversary!! That looks like a jewel box. Would be lovely for the holidays.