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Frangipane custard tart recipe

Frangipane custard tart recipe


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  • Frangipane tart

This tart is a variation on gallette des rois (king cake), the French cake served in January for Epiphany, with a bean or charm baked inside. The result is remarkable and if you try this recipe, you may well find it difficult to wait for January 6th to make it again!

23 people made this

IngredientsServes: 6

  • 2 (23cm) rounds puff pastry
  • oil for greasing tin
  • 1 egg yolk
  • Custard
  • 2 egg yolks
  • 1 tablespoon cornflour
  • 2 tablespoons icing sugar
  • 1 tablespoon vanilla sugar
  • 200ml milk
  • 1 knob butter
  • Almond cream
  • 100g butter, softened
  • 80g icing sugar
  • 120g ground almonds
  • 1 egg
  • 1 teaspoon rum (good quality)

MethodPrep:15min ›Cook:35min ›Ready in:50min

    To make custard:

  1. In a bowl whisk together 2 egg yolks, cornflour, 2 tablespoons icing sugar and vanilla sugar.
  2. In a saucepan bring milk to the boil, then gradually stir in egg yolk mixture. Reduce heat to low and let thicken, without stirring. Stir in 1 knob butter and remove from heat; let cool, stirring occasionally to prevent 'skin' forming on the surface.
  3. To make almond cream:

  4. Combine 100g butter and 80g icing sugar in a food processor and mix until smooth.
  5. Add ground almonds, egg and rum and whisk or beat with hand mixer until everything is well blended. Finally, stir custard into almond cream and mix together to make frangipane mixture.
  6. Preheat oven to 180 C / Gas 6. Grease a (23cm) round ceramic or metal tin and put a puff pastry round on the bottom. Spread the frangipane on top and then plant a bean (any dried bean will do!). Cover with second puff pastry round and squeeze or press edges together to seal in frangipane mixture.
  7. Brush top with egg yolk and bake in preheated oven for about 35 minutes. Serve cold or warm.

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How to cook the perfect apricot tart

T he golden, softly glowing apricot is a fruit that promises much in the bowl, but often proves disappointingly bland and woolly in the eating, whether you buy them in Provence or Preston. The problem, according to Jane Grigson, is the plant’s delicacy. “It blossoms early,” she points out. Hence the name, which comes from the same Latin root as the word “precocious”, and means that the flowers are easily caught by frost. And then, such fruit as manages to grow is picked early – and reaches us in a sadly underripe condition.

If you happen to have a good source of local apricots, picked at the perfect time, then, by all means, gorge yourself on fresh fruit – the British apricot season tends to go on longer than the European one, so we have a couple of weeks yet before they’re gone for good. If not, and if, like me, you can rarely resist their blushing charms on the market, then, as Grigson so wisely notes, “you will perhaps be wise to regard apricots as a fruit for the kitchen, then you will not be disappointed”.

Cooking brings out the apricot’s wonderful sharp sweetness, which Nigel Slater describes beautifully in volume two of Tender as boasting “notes of peach, brown sugar and orange blossom, and an opportunity for pleasure that is too good to miss”. In my opinion, it is best showcased in an open tart, where its gorgeous colour can be appreciated along with its glorious flavour.

Nigel Slater’s apricot tart. Photograph: Felicity Cloake/The Guardian


What Is Frangipane?

What is frangipane and how do you use it? We uncover all there is to know about this sweet almond cream that professional bakers love.

What Ingredients Are in Frangipane?

Frangipane is a pastry filling made with finely ground almonds or almond meal. It is sometimes referred to as almond cream. And, being more or less like a pie filling, frangipane is never consumed raw because it contains raw eggs.

Unlike marzipan and almond paste, frangipane is not widely available ready-made and off the supermarket shelf. This means that you have to make it yourself from scratch. But no worries, you don’t need to be a trained pastry chef to make frangipane.

Types of Frangipane

There are different versions of frangipane. The classic French version is based on crème pâtissière, a thick, custard-like pastry cream made with eggs, milk, butter, flour, and sugar, which is then mixed with ground almonds. For a quick and easy no-cook frangipane, you can simply whip it up using butter, sugar, eggs, and flour. There is also the option to make frangipane vegan without eggs or dairy.

Can You Make Frangipane With Almond Paste?

Making frangipane using almond paste instead of ground almonds is not recommended. Recipes calling for frangipane require a specific balance between almonds, sugar, egg, and flour. Because almond paste already contains almonds and sugar, it will be difficult to create the same end result. It is much easier — and more economical due to the price of almond paste — to make frangipane from scratch.

History of Frangipane

There are several theories about how and when frangipane was invented. Most sources attribute the idea to the Roman nobleman named Marquis Muzio Frangipani, whose family served as perfumers to King Louis XIII of France, who reigned from 1610 to 1643. All the fashion worn by nobility at the time was heavily scented, and gloves in particular. Frangipane introduced leather gloves that were intensely perfumed with bitter almond. These gloves à la Frangipani were such a hit that they later inspired French pastry chefs to incorporate the scent into a pastry cream. The recipe first appeared in a cookbook between 1674 and 1756 depending on the source you want to trust.

How to Use Frangipane

Frangipane is used in several European pastries, especially as a filling for tarts.

In French baking, it is used for the Epiphany cake called Galette des rois. It is traditionally baked on January 6 and contains a dried fava bean, which makes the person who finds the bean the king or queen. Note that some recipes use almond paste instead of ground almonds for the frangipane filling. Frangipane is also used to fill Pithiviers, a similar pie made of puff pastry with a distinct spiral or flower pattern.

A popular British specialty with frangipane is Bakewell tart, which is a variation of Bakewell pudding that originated in the town of Bakewell in Derbyshire, England.

Not attributable to a particular cuisine is Pear Frangipane Tart, which in the Italian variation becomes Pear and Frangipane Crostata.

How to Store Frangipane

Frangipane made with raw egg must be refrigerated and used as soon as possible, within the same day. Vegan frangipane, however, can be made ahead and stored in the refrigerator for up to one week or frozen for up to six months.

Our How to Make Frangipane article describes how to make frangipane three different ways, as well as storage guidelines for each version.


Mary Berry's pear frangipane tart

FILLING
175g (6 oz) soft butter
175g (6 oz) caster sugar
3 eggs, beaten
175g (6 oz) ground almonds
40g (1½ oz) plain flour
1 teaspoon almond extract
6&ndash8 fresh, ripe Williams pears, peeled, cored and halved

TO FINISH
Apricot jam, melted and sieved, for glaze
25g (1 oz) flaked almonds, toasted

METHOD
1. If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable.

2. Make the filling in the unwashed processor. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.

3. Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm (11 in) in diameter, about 2.5cm (1 in) deep. If possible, chill for a further 30 minutes.

4. Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling. Be sure to leave enough room between them to allow the frangipane mixture to rise.

5. Lift the tin on to a baking sheet and bake on the floor of the Roasting Oven until pale golden, about 15&ndash20 minutes. Then transfer to the centre of the Baking Oven until set and golden brown, another 15&ndash20 minutes.

Lift the tin on to a baking sheet and bake on the floor of the Roasting Oven for 15&ndash20 minutes until pale golden. After this time put the cold plain shelf on the second set of runners and continue to bake for a further 15&ndash20 minutes until the almond filling is set and golden brown. If the pastry is becoming too dark, place a ring of foil around the edge.

6. Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.

PREPARE AHEAD
The pastry-lined flan tin can be kept, covered with clingfilm, in the fridge for up to 24 hours. Filled with the frangipane mixture it can be kept forabout 1 hour, covered and refrigerated. Alternatively, complete the tart to the end of step 5, cool, wrap and freeze for up to 1 month. To reheat, loosely cover the tart with foil and reheat in the Roasting Oven on the grid shelf on the floor for about 15 minutes.

CONVENTIONAL OVEN
Put a heavy flat baking tray into the oven to preheat. Place the tart on the tray and bake at 190°C/Fan 170°C/Gas 5 for about 45&ndash50 minutes until the almond filling and pastry are golden brown. Complete step 6 as above.


For the pastry, put the butter and flour into a food mixer and mix until the texture resembles breadcrumbs, then add the egg and mix until combined into a firm dough.

Wrap in cling film and place in the fridge to rest for 30 minutes.

For the tart, preheat the oven to 160C/325F/Gas 3.

On a work surface lightly dusted with flour, roll out the pastry to about 3mm thick.

Carefully line a 23cm/9in deep-sided, loose bottomed tart tin with the pastry, pressing the pastry into the edges of the tin. Spread the jam over the base of the tart, then place in the fridge to rest for 10 minutes.

To make the frangipane, beat the butter, vanilla seeds and sugar together in a bowl until pale and fluffy.

Crack in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture. Fold in the ground almonds carefully by hand.

Top the pastry case with the almond mixture and smooth to the edges, then decorate with the blanched almonds, in concentric circles.

Bake the tart in the preheated oven for 35-40 minutes, or until the filling has risen, is cooked through and the surface is pale golden-brown.

For the custard, put the milk and cream in a shallow saucepan with the vanilla pod leftover from making the frangipane filling. Set over a medium heat and bring to the boil.

Meanwhile, whisk the egg yolks and sugar together in a bowl.

When the milk is boiling, pour it onto the eggs whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally until thick enough to coat the back of a wooden spoon.

Strain into a clean pan and warm through.

To serve, cut the tart into wedges, place onto plates and pour the custard alongside.


Easier Pear Frangipane Tart

With flavorful pears set into sweet almond custard, Pear Frangipane Tart is a lovely dessert after dinner or beautiful at breakfast or brunch.

Every year, in my house, one new pie gets a special honor. It gets to join my Thanksgiving pie line-up! And this year’s honoree was a Pear Frangipane Tart.

A pear Frangipane Tart combines ripe pears with a sweet almond custard. I used to think I wouldn’t like it because I don’t like almond flavoring. But while almonds (which I like) are an inherent part of this recipe, the almond flavoring is totally optional and be readily subbed out for vanilla.

How to Make Pear Frangipane Tart

Despite its elegance and great flavor, the Pear Frangipane Tart is really quite easy to make. It goes like this:

First, you blind bake your crust, then cool it. Then you mix your frangipane filling and spread it into the cooled crust.

Next you top the frangipane with peeled, cored, sliced pears.

And sprinkle with powdered sugar.

Making Pear Frangipane Tart Easier

Now in order to make five pies plus dinner for Thanksgiving, nothing could be too difficult. My pie uses a standard pie crust rather than the traditional version which is sweeter and richer crust. Since I was in a hurry and wanted to simply set a purchased crust into a tart pan, that was what I did. It was still delicious–and I got to skip a step.

Many people will also poach their pears in wine before using them in this dish. For underripe pears, this is probably helpful. But my pears were lovely and tender so I skipped the poaching. Easier again!

Finally, when I sat down to analyze the flavors, I decided that the blend of pear and frangipane was key to the dish. So when I increased the amount of frangipane for a 10 inch tart, I increased the number of pears to 4. Bottom line? If you experiment with pie size, keep the pear ratio high enough (Wouldn’t a rectangular tart be cute!)

Serving Pear Frangipane Tart

I served my Pear Frangipane Tart as part of my Thanksgiving pie line up. Since our gathering was smaller, I created boxes with slices of 5 different pies and shared with my siblings.

This tarrt is lovely for a holiday or other festive event, but would also be at home for a casual dessert or even a picnic.

And since I made so much pies, we had lots of leftovers! This was great because the tart is perfect for breakfast or brunch as well!


Frangipane: Almond Cream

Frangipane is a velvety almond cream that's enhanced with just a hint of vanilla. It adds delicious richness and texture to desserts. The cream, which has a nutty, sweet taste, can be used in many different ways, including a filling for tarts, cakes, and pastries (think almond croissants). Popular recipes are the Bakewell tart (a pastry shell filled with layers of frangipane, jam, and flaked almonds), the conversation tart (filled puff pastry drizzled with royal icing), Pithiviers (a puff pastry pie), and Jésuite (a triangular filled pastry).

The recipe has Italian origins its name stems from the phrase frangere il pane, meaning "to break bread." There is more than one story as to how this recipe came about, but the one common thread is that it was derived from a member of the Roman Frangipani family, who, legend has it, distributed bread to the poor (hence their name). Another story suggests that it stems from an almond treat given to St. Francis of Assisi on his deathbed. Another story takes place in the 16th century—Marquis Muzio Frangipani, an Italian nobleman living in Paris, invented the bitter almond perfumed glove, a sought-after accessory said to be worn by Louis XIII. To take advantage of the glove's popularity, bakeries added almond flavoring to their pastry cream and called it frangipane. To further complicate things, sometimes its name is attributed to the tropical flower frangipane itself.

Origin stories aside, frangipane is a snap to make and a key part of any good baker's repertoire. The recipe is simple and can be made with a few different methods—in the food processor, stand mixer, or by hand. However you do it, the recipe basically involves adding all of the ingredients at once.

This version offers instructions for using the mixer, but feel free to try the other techniques if you would like. If you have whole or chopped almonds, you can make almond meal in the food processor. Begin by processing the almonds until a fine meal is formed, then add the remaining ingredients and process until well mixed. If you're mixing it all by hand, you can either use softened butter or melt the butter first.

This frangipane recipe makes enough almond cream for one large tart or several small tartlets.


Easy fresh cherry desserts

Cherries are such a delicious fruit and have endless possibilities for desserts. One thing I love is that cherries bake into desserts so well fresh or frozen.

What to make with cherries:

    - so good it can be dessert. - Make this homemade granita with sour cherries. - the best way to use preserved cherries.

In this cherry crostata recipe, I use sweet cherries. Typically in season during the summer months of June and July, fresh sweet cherries are juicy, yet not too juicy to bake with.

The genius thing about my single layer cherry crostata is that frozen sweet cherries are perfect to use, making it easy to bake this rustic pie any time of year. Thanksgiving is an ideal time!


Best Kinds of Pears for Pear and Almond Tart

The best pears for Pear Almond Tart are Bartlett and Anjou. Barlett pears start arriving at farmers markets and your grocery stores in late summer. They’re soon followed by Bosc and Comice which are in season in the fall through winter. Then Anjou, which is a winter pear. Get Barlettt or Anjou for this tart recipe depending on the season you’re making.

Bob’s Red Mill® . I couldn’t be any more thrilled when I get to work with Bob’s Red Mill® to develop this Pear and Almond Tart recipe.

As an employee-owned company, Bob’s Red Mill® uses high-quality whole grains to satisfy all vegan, paleo, and gluten-free friendly cooking and baking needs. From almond flour, cake mixes, coconut flour to various grains, it offers the largest lines of organic, whole grain foods in the country. You can be assured that all of its products are certified Kosher and made with ingredients grown from non-GMO seeds. If you’re curious, you can go to the website and learn more about the founder, Bob Moore and his mission too.

To achieve the perfect texture for the Pear Almond Tart, I used Unbleached White All-Purpose Flour and Super-Fine Almond Flour from Bob’s Red Mill®. Because it is sifted to a very fine texture, their flours are fantastic for all baked goods.

The All-Purpose Flour is unbleached, unbromated, enriched baking flour milled from the highest quality North American wheat. The Super-Fine Almond Flour is made from the finest California-grown almonds, which have been blanched and ground to a fine meal that is ideal for gluten-free baking.

You should be able to find their flours at any major grocery stores. Alternatively, you can also buy it on Amazon.

anodized aluminum tart pan was missing. I discovered later on that it fell behind the stacked cake pans in the cabinet above my refrigerator, but being 5 feet tall, the pan escaped my sight completely.

So I had to bake this pear and almond tart in my non-stick tart pan, which I don’t have a good relationship with. Despite using the exact same recipe, my tart crust tends to shrink when it’s baked in it (cursed!).

You can see the same sweet tart crust baked in the non-stick tart pan (shown in this Pear and Almond Tart recipe) and in the anodized aluminum tart pan (shown in my Sweet Tart Crust recipe).

Despite the minor kitchen mishap, the tart still tastes heavenly. The sweet filling and the homemade buttery crust are all that made the difference. If you’re looking for a show stopper dessert for your holiday table this year, you want to make this Pear and Almond Tart.

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Recipe Summary

  • 3 puff pastry rectangles
  • 1 ½ tablespoons butter, softened
  • ⅓ cup white sugar
  • 1 tablespoon white sugar
  • 1 large egg
  • ¾ cup almond flour
  • ¼ teaspoon fine salt
  • ⅛ teaspoon vanilla extract
  • ¼ teaspoon almond extract (Optional)
  • 3 pluots, or to taste
  • 3 tablespoons apricot jam (Optional)
  • 2 teaspoons water (Optional)

Preheat oven to 400 degrees F (200 degrees C).

Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.

Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border.

Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling.

Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling.

Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.

Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.