Best Almond Frangipane Recipes

APRICOT TART WITH PISTACHIO-ALMOND FRANGIPANE

Steps:

• For crust:
• Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Cover and refrigerate at least 1 hour and up to 1 day.
• For filling:
• Combine pistachios, almonds, and sugar in processor. Blend until nuts are finely ground. Add butter and blend to paste consistency. Using on/off turns, mix in egg and both extracts. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
• Preheat oven to 375°F. Bake chilled crust until light golden, pressing any bubbles with back of fork, about 18 minutes. Cool crust on rack 15 minutes.
• Spread filling evenly in crust. Arrange apricot halves, cut side down, close together in concentric circles atop filling, fitting in as many as possible. Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes. Cool tart completely on rack.
• For glaze:
• Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart. Sprinkle chopped pistachios around edge of tart. (Can be prepared 8 hours ahead; let stand at room temperature.)

FRANGIPANE (ALMOND) TART WITH FRUIT (FIG, APPLE, CHERRY, PEAR, B

Steps:

• Whisk egg yolk and cream in small bowl.
• Mix flour, sugar and salt in a mixer with paddle.
• Add 1 cup butter and mix on low until coarse meal forms.
• Add egg mix and blend just until moist clumps form.
• Gather into a ball and flatten into a disk. Wrap in plastic and chill 1 hour.
• Butter tart pan.
• Roll out dough to 13" round on a lightly floured surface and transfer to pan. Press onto bottom and up the sides of the pan. Trim excess dough.
• Chill 30 minutes.
• Bring half and half to a simmer in a small saucepan. Whisk 1st quantity of sugar, 1/3 of eggs and flour in a small bowl.
• Gradually whisk in half and half.
• Return to saucepan. Whisk constantly over medium heat until mixture thickens and boils, about 3 minutes.
• Transfer to a small bowl.
• Stir in vanilla.
• Set over a bowl of ice water and stir pastry cream until cold. Remove from ice bath and set aside.
• Grind almonds with half of 2nd quantity of sugar in a food processor being careful NOT to take it to a paste.
• Using electric mixer, beat butter and remaining sugar until smooth.
• Add remaining eggs 1 at a time, beating well between additions.
• Gradually beat in almond mixture.
• Add 1/2 cup pastry cream (reserve remaining for another use).
• Cover and chill until firm, about 4 hours.
• Preheat oven to 375.
• Spread filling over crust. Arrange fruit (if fig cut side up)in concentric circles over filling.
• Place tart on a rimmed baking sheet.
• Bake until filling center is golden and set -- about 1 hour 15 minutes.
• Let cool completely in pan on wire rack.

PEAR, ALMOND, FRANGIPANE TARTADA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
• Whisk almond paste, egg, and salt together in a bowl until blended. Spread over pie crust, leaving space on the perimeter to fold crust.
• Mix pears and lemon juice in a bowl. Arrange in a decorative pattern on top of almond mixture. Fold outer edges of crust over pears.
• Bake in the preheated oven until crust is golden, 30 to 50 minutes.
• Place almonds in a skillet over medium heat; cook and stir until toasted, about 3 minutes. Add preserves; cook and stir until saucy, 1 to 2 minutes. Pour over the tart.

GRAPE AND ALMOND FRANGIPANE TART

Steps:

• Make tart shell:
• Preheat oven to 375°F with rack in middle. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-by 10-inch rectangle. Fit dough into tart pan, letting excess hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes (or freeze 10 minutes).
• Line shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 20 to 25 minutes.
• Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Cool completely. Leave oven on.
• Make filling and bake tart:
• Pulse whole almonds with 1/4 cup sugar in a food processor until finely ground. Add flour and salt and pulse to combine.
• Beat together butter and remaining 1/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. With mixer at low speed, mix in almond mixture until just combined.
• Spread filling evenly in tart shell and scatter grapes over it, lightly pressing them in. Sprinkle sliced almonds around grapes. Bake until filling is puffed and golden-brown, 35 to 40 minutes. While still hot, dust tart with confectioners sugar, then cool completely.

APPLE TART WITH FRANGIPANE (ALMOND) FILLING

Steps:

• To make frangipane: combine almonds and ¼ cup sugar in food processor and grind into a powder.
• Add 2 tblsps butter, vanilla, rum and egg and process thoroughly.
• On a floured surface, roll pate brisee into a very thin circle (about 1/16 of an inch thick).
• Brush top of dough lightly to remove flour, roll up on rolling pin and unroll over 10 inch flan ring set on top of a baking sheet.
• Lift up overhanging dough and press into position so that dough adheres well inside ring without being stretched.
• Press rolling pin across top of ring to cut away excess dough.
• Spread frangipane on dough.
• Preheat oven to 400 degrees F.
• Peel apples, cut in half, core, and cut into ¼ inch thick slices.
• Set aside the larger center pieces of apple.
• Coarsely chop end pieces (about 2 cups) and spread over frangipane.
• Arrange apple slices in concentric circles over chopped apples.
• Sprinkle top with 1 tblsp sugar and dot with butter.
• Bake for 1 hour.
• Remove ring and slide tart carefully onto serving platter while still hot.
• Cool slightly.
• Heat preserves, stirring constantly, over low heat.
• Push through a fine sieve.
• Add Calvados and combine.
• Using a pastry brush, spread glaze over tart, thickly.
• Cut into wedges and serve at room temperature.
• Nice with a dollop of crème fraiche (in my recipes) or whipped cream.

FRANGIPANE FOR CRANBERRY-ALMOND TARTS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, add butter and almond paste; mix to combine. Add sugar; mix to combine. Add egg and beat to combine, scraping down sides of bowl, if necessary. With the mixer on low, add cake flour. Continue mixing until well combined.

BLUEBERRY ALMOND TART WITH FRANGIPANE

Steps:

• Frangipane:.
• in a medium saucepan, bring the milk and vanilla to a boil. Set aside.
• In another saucepan, combine the flour, sugar, and beaten egg yolks.
• Gradually add the hot milk till combined.
• Cook slowly over low heat, stirring constantly, till cream thickens.
• (at this point, I put it through a strainer to get rid of any cooked-egg lumps).
• Pour the cream into a bowl and stir in the crushed macaroons. Set aside to cool to room temperature.
• Crust:.
• Preheat oven to 350. Using a mixer, cream together the butter and sugar; add the egg yolks, almond extract and lemon zest. Beat till smooth.
• Add the flour and baking powder and mix well.
• Using a 9 or 10 inch tart or springform pan with removable bottome, press 2/3 of the dough in the bottom of the pan with your fingers and work the dough up the rim about 1/2 inch. Set the remaining dough aside (refrigerating is a good idea - it may help rolling out later).
• Filling:.
• in a medium bowl, mix together the sugar, flour and cornstarch. Stir in the blueberries, sprinkle with lemon (and cinnamon if desired)and toss to coat blueberries evenly.
• Assembly:.
• spread an even layer of the frangipane in the bottom of the crust, using just enough to cover.
• Pour in the blueberry mixture and dot the top with 2 T of butter.
• On a floured surface, roll out the remaining dough to 1/16 inch thick (I found this dough quite moist and fragile, so sprinkle with flour).
• Cut strips of dough 1/2 inch wide and arrange them diagonally, 1/2 inch apart, to form a lattice top. Trim away overhanging dough.
• Bake for 40 minutes or till lightly browned.
• Dust with powdered sugar and serve warm.

NECTARINE ALMOND FRANGIPANE TART

Steps:

• Make dough:
• Put oven rack in middle position and preheat to 375°F.
• Pulse flour, sugar, and salt in a food processor until combined. Add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolks, vanilla, and water and pulse just until incorporated and dough begins to form large clumps.
• Turn dough out onto a work surface and divide into 4 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Gather dough together using scraper and form into a ball, then flatten into a rectangle.
• Put dough in tart pan and pat out with well-floured fingers into an even layer over bottom and up sides so it extends about 1/4 inch above rim. Chill 30 minutes.
• Lightly prick tart shell all over with a fork, then line with foil and fill with pie weights. Bake shell until golden around edge, about 15 minutes. Carefully remove foil and weights and bake until shell is golden all over, about 15 minutes more. Cool shell completely in pan on a rack. Leave oven on.
• Make filling:
• Beat together almond paste, butter, sugar, and almond extract in a bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Reduce speed to low and add eggs, 1 at a time, beating well after each addition, then mix in flour and salt.
• Halve nectarines, discarding pits, then cut into 1/4-inch-wide wedges.
• Spread frangipane filling evenly in tart shell. Stand nectarine wedges, skin sides down, decoratively in filling, being careful not to push too far into filling.
• Bake tart until frangipane is puffed and golden and edges of nectarines are golden brown, about 1 1/4 hours.
• Make glaze:
• Heat preserves and water in a 1-quart saucepan over moderately high heat, stirring, until preserves are melted. Remove from heat and force through a fine-mesh sieve into a small bowl, discarding solids. Stir in Amaretto (if using).
• Brush top of hot tart generously with glaze and cool in pan on rack 15 minutes. Remove side of pan and cool tart completely, about 2 hours.

CHERRY & ALMOND FRANGIPANE GALETTE

Steps:

• First, make the pastry. Sift the flour into a bowl and stir in the sugar and a pinch of salt. Add the butter and rub it in with your fingertips until you have a coarse crumb consistency. Stir in 2-3 tbsp of ice-cold water and bring the mixture together with your hands. Knead it against the side of the bowl, and if it comes together smoothly, squash it into a ball. If it's still crumbling, add a little more iced water and work it until you have a pliable pastry dough. Wrap it in baking parchment and chill for 30 mins. Meanwhile, macerate the cherries in the sugar and lemon juice in a bowl.
• To make the frangipane, blitz the almonds in a food processor until finely chopped, then add the butter, flour, vanilla extract and sugar, and blitz until combined. Add the egg, and blitz again to make a paste.
• Heat oven to 160C/140C fan/gas 3. On a lightly floured surface, roll out the pastry into a large circle about 30cm wide, and the thickness of a pound coin. It doesn't matter if the edges are split. Slide onto a baking sheet lined with baking parchment, and spread over the conserve, leaving about a 4cm border all the way around the edge. Cover this with the frangipane, then press half the cherries into it. Fold over the pastry edges to encase the edges of the cherries, pressing down the creases so it holds together. Brush with the beaten egg and scatter some granulated sugar over the cherries and pastry. Put in the freezer for 10 mins.
• Bake the galette for 45 mins, then remove from the oven and allow to cool for 10-15 mins. Pour over the remaining fresh cherries and spoon over any juices. Serve with clotted cream, if you like.

ALMOND FRANGIPANE PIES

Steps:

• 1. Preheat the electric pie maker until ready to use.
• 2. Cut the pre made crust into 4 large rounds using the pastry cutter.
• 3. In a food processor, combine 1 cup of the toasted almonds and sugar. Process until the mixture is finely ground. Add the butter, egg, egg yolk, vanilla and almond extract. Process until well blended and smooth.
• 4. Working quickly, place the pie dough rounds into the pie maker, molding the dough into the wells, forming the bottom crust.
• 5. Divide the filling among the 4 crusts and spread evenly. The remaining almonds are used for "garnish".
• 6. Following manufacturers instructions, bake the pies until the crusts are brown and the filling is puffed and slightly cracked, about 11 minutes.
• 7. Using the pie lifter or fork, gently remove the pies onto a wire rack to cool.
• 8. Once cooled, top with confectioners sugar, remaining almonds and raspberries. Serve warm or at room temperature.

PEAR AND ALMOND FRANGIPANE WITH APRICOT SAUCE

Steps:

• Combine water, 2 1/2 cups sugar, lemon juice and vanilla in large pot. Stir over medium-high heat until sugar dissolves. Add pears. Bring liquid to boil. Reduce heat to medium; simmer until pears are just tender, turning occasionally, about 10 minutes. Cool pears in poaching liquid.
• Stir preserves in small saucepan until melted. Add rum. (Pears and sauce can be made 1 day ahead. Cover separately; chill.)
• Preheat oven to 350°F. Butter 10- to 11-inch-diameter quiche dish with about 1 1/2-inch-high sides. Grind nuts in processor. Add 1 3/4 cups sugar, eggs and almond extract. Process until well blended. Pour into dish. Drain pears; arrange atop batter, cut side down and stem end toward center. Bake until tester inserted into cake comes out clean, about 1 hour. Cool on rack. Rewarm apricot sauce over medium-low heat. Serve cake with sauce.

FRANGIPANE APPLE ALMOND TART

Steps:

• Make the tart shell: Mix dry ingredients together (flour, sugar, salt), and rub butter in with your fingertips. Add egg gradually while stirring with a fork. With your hands, press together to form a mass of dough. If dough is too crumbly, add a teaspoon of ice water at a time. Form into a disk and chill in refrigerator.
• Make filling: Using an electric mixer, cream together the butter and sugar until uniform, fluffy, and pale yellow. Gradually mix in the egg and egg yolk. Add almond extract. Add almond flour gradually while mixing, until incorporated. Put in the fridge until needed.
• If you haven't sliced your apples, do so now. You may need to add a teensy bit of lemon juice to prevent them from browning.
• Preheat oven to 400 degrees F. Roll out the tart shell and place inside a tart pan, pressing up sides. Alternatively, skip the rolling and just press the dough into a tart pan. Spread the frangipane inside the shell. Fan the apples out over the tart, overlapping them closely. Sprinkle with a bit of extra sugar, if desired.
• Bake the tart at 400 F for 15 minutes, then reduce heat to 350 F and bake for another 30 minutes, until apples are tender and tart is slightly browned.
• Cool and glaze with apricot jelly for serving, if desired.

ALMOND FRANGIPANE

Steps:

• Preheat the oven to 375°F. Finely grind the nuts with 3 tablespoons sugar in a food processor.
• Put the butter and remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add the egg and yolk; mix 2 minutes. Add the nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
• Refrigerate in an airtight container until ready to use, up to 3 days.

ALMOND FRANGIPANE

Steps:

• Preheat oven to 375 degrees. Process nuts with 3 tablespoons sugar in a food processor until finely ground.
• Put butter and remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add egg and yolk; mix 2 minutes. Add nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
• Refrigerate in an airtight container until ready to use, up to 3 days.