ALMOND FRANGIPANE
Frangipane, an almond-flovored paste, is a classic filling for tarts, such as the Sugar Plum Tart on page 462.
Yield makes 2 cups
Number Of Ingredients 7
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.
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