Best Frangipane Filling Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

APPLE TART WITH FRANGIPANE (ALMOND) FILLING



Apple Tart with Frangipane (Almond) Filling image

I love this almond filling and use it in a lot of my tarts, before the creme patisserie layer. It is so good.

Provided by evelynathens

Categories     Tarts

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/2 cup blanched almond
1/4 cup sugar
2 tablespoons butter
1 tablespoon vanilla
1 tablespoon dark rum
1 egg
1 pate brisee pastry dough (in my recipes)
2 lbs firm apples
1 tablespoon sugar
3 tablespoons butter, cut into pieces
1/3 cup apricot preserves
1 tablespoon calvados or 1 tablespoon brandy

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.

Nutrition Facts : Calories 295.6, Fat 16.1, SaturatedFat 5.6, Cholesterol 36.4, Sodium 148.7, Carbohydrate 35.5, Fiber 3.6, Sugar 20.2, Protein 3.7

FRANGIPANE FILLING



Frangipane Filling image

Frangipane, an almond-flavored filling, was named after the 16th-century Marquis Muzio Frangipani, who invented a bitter-almond scent for perfuming gloves. Parisian pastry chefs were so enthusiastic, they created their own edible version.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
4 1/2 ounces (1 cup) finely ground blanched almonds
1 tablespoon dark rum
1 teaspoon pure almond extract
1 tablespoon all-purpose flour

Steps:

  • Place butter and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Store in an airtight container, refrigerated, up to 4 days.

Related Topics