Best Frangipane Pithivier Recipes
FRANGIPANE PITHIVIER
A lovely dessert tart! I used Pepperidge Farm for the Puffed Pastry tart, another two recipes for the filling and Dancer's Chocolate Almond Sauce #5331 for the sauce on top. It made for a fantastic combination!
Provided by Manami
Categories Tarts
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Mix 1 egg with water, set aside.
- Place almonds and sugar in food processor.
- Cover and pulse on and off until finely ground, about 1 minute.
- Add 1 egg and continue to pulse until smooth paste forms.
- Add butter, a little bit at a time, pulsing after each addition.
- Scrape down sides of bowl.
- Add remaining egg and pulse until smooth.
- Add flour and Amaretto and pulse until just blended.
- Unfold 1 pastry sheet.
- Place sheet in 9" tart pan.
- Top with almond mixture.
- Unfold remaining pastry sheet and place on top.
- Trim pastry sheet to fit.
- Crimp edges and cut decorative slits in top.
- Brush with egg mixture.
- Bake 45 minutes or until golden brown.
- Cool in pan on wire rack.
- Serve with Chocolate Almond Sauce, if desired.*.
- *If using, divide amount of almonds in half and save one half to garnish the slices of the tart.
Nutrition Facts : Calories 387.9, Fat 27.1, SaturatedFat 8.3, Cholesterol 68.1, Sodium 160.3, Carbohydrate 30.6, Fiber 1.7, Sugar 9.2, Protein 6.8
FRANGIPANE PITHIVIER
Provided by Food Network
Time 1h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- THAW pastry sheets at room temperature for 30 minutes. Preheat oven to 375 degrees F. Mix 1 egg and water.
- PLACE almonds and sugar in food processor. Cover and pulse on and off until finely ground, about 1 minute. Add 1 egg and continue to pulse until smooth paste forms. Add butter, a little at a time, pulsing after each addition. Scrape down sides of bowl. Add remaining egg and pulse until smooth. Add flour and rum and pulse until just blended.
- UNFOLD 1 pastry sheet. Place sheet in 9" tart pan. Top with almond mixture. Unfold remaining pastry sheet and place on top. Trim pastry to fit. Crimp edges and cut slits in top. Brush with egg mixture.
- BAKE 45 minutes or until golden brown. Cool in pan on wire rack. Serve with chocolate sauce, if desired.
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