If you live in America, you might not have heard of Frangipane. Frangipane is a sweetened almond paste filling, and it is one of the staples in French bakeries. Sometimes–often–the French get it right, so give it a try.
Spread a layer of frangipane on a tart shell and top it with fresh fruit and maybe some sliced almonds and bake until golden brown, puffed and delicious for a traditional French treat. This version of frangipane is not too sweet.
- 8 oz . almond paste
- 1 oz . sugar
- 4 oz . butter
- 1 oz . cake flour
- 4 oz . whole eggs, (whisk 3 eggs together, then weigh out 4 oz. Save the extra for another use)
- In a mixer bowl fitted with the paddle attachment, mix almond paste (you will probably have to break it into little chunks with your fingers first) with sugar until evenly blended.
- Blend in the butter and flour and then the eggs until the mixture is smooth.
- To use, spread a thin layer in a tart shell, as above, or on puff pastry and bake at 350 degrees until frangipane is puffed and golden brown. This is especially nice with stone fruite: peaches, apricots, nectarines, or cherries. A classic French pairing is with sliced pears.
***For a sweeter, more custardy almond filling, increase sugar to 8 oz. and flour to 2 oz. Increase eggs to 4 large and mix as above.