FRANGIPANE
Provided by Food Network
Categories dessert
Time 1h21m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Combine the almond cream ingredients and in a pastry bag with a large opening (no tip) and set aside. Halve the puff pastry and roll each into an 8 1/2-inch circle, 1/8 inch thick.
- Place 1 of the circles on a parchment paper lined baking sheet. Pipe a 5-inch diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high. Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined.
- Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. Use a sharp knife to give the circle a fluted edge like a flower. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center. This will allow steam to escape during baking. To make the classic pattern in the top, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2 inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Lightly brush the top with egg wash.
- Let the frangipane rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the frangipane well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.) Preheat the oven to 350 degrees F (175 degrees C). Bake until it begins to brown slightly, about 20 minutes. Meanwhile, prepare the glaze: Stir together the corn syrup and water.
- Remove the frangipane from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Continue to bake until well risen and evenly browned, about another 20 minutes. The baked frangipane should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The frangipane is best when served while it is still slightly warm. Use a serrated knife to slice it.
RASPBERRY FRANGIPANE TART
I love my 9-inch fluted tart pan with the removable bottom. It's the perfect size. Nine inches of tart is plenty to feed a small crowd, but not too big to be portable. I love it because everything made in a fluted tart pan looks pretty. And I love the action of slipping off the sides to reveal a perfect fluted dessert edge. Here I filled it with a tender almond-scented raspberry and frangipane tart. Gorgeous pastry, cake-like almond filling and tangy fruit makes a lovely combination. And, thanks to my favorite pan, it looks just as good as it tastes.
Provided by Samantha Seneviratne
Categories dessert
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the pastry: Whisk together the flour, granulated sugar and salt in a large bowl. Cut the butter in with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-sized pieces. Add 4 tablespoons of the water and stir with a fork until a shaggy dough starts to form. Add 1 to 2 more tablespoons water if you need to, but stop before the dough gets too wet. It should just hold together when you squeeze it in your hand.
- Gather the dough into a rough ball in the bowl with your hands. Put a piece of plastic wrap on the counter and set the dough on it. Wrap the dough and flatten it into a 6-inch disc. Refrigerate until cold, at least 1 hour.
- For the filling: Meanwhile, place the almonds in the bowl of a food processor and pulse until very finely ground. Add the granulated sugar, butter, salt and almond extract and blend until smooth. Add the eggs and blend until smooth. Add the flour and pulse until just combined.
- Heat the oven to 375 degrees F. On a lightly floured surface with a lightly floured rolling pin, roll the dough out to an 11-inch circle. Ease the dough into a 9-inch tart pan with a removable bottom. Gently press in the edges, then run a rolling pin over the top to trim the edges. Refrigerate for at least 30 minutes or freeze for 15 minutes. Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Reduce the oven temperature to 350 degrees F.
- Scrape the filling into the tart pan and spread it out evenly. Top evenly with the raspberries and sprinkle with the sliced almonds. Bake until the filling is puffed and golden brown, 35 to 40 minutes. Transfer to a rack to cool. Serve warm or at room temperature sprinkled with confectioners' sugar.
FRANGIPANE-PRUNE TART
Prunes, or dried plums, are a delicious, often underrated baking ingredient in the United States. In France, the fruit is used in sweet and savory recipes, including this one for a popular dessert filled with frangipane, or buttery almond cream, and plenty of plumped fruit, baked together until the filling turns a golden brown on top and the prunes are as sweet and tender as caramels. You could use a store-bought pie or tart shell, slightly parbaked before filling it up, or follow a recipe for an all-butter pie crust.
Provided by Tejal Rao
Categories pies and tarts, dessert
Time 1h
Yield 12 slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 375. In a bowl, pour the hot tea over the halved prunes, and let the fruit rehydrate while you make the almond filling.
- Put almonds, sugar and salt in a food processor, and pulse just until ground (be careful not to overprocess, or the filling will become a hard paste). Add the butter, eggs, brandy and almond essence, if using, and pulse just until smooth.
- Drain prunes well, pressing out any excess liquid with your hands, and place in the tart shell, more or less in an even layer. Spoon on the almond mixture, smoothing it with the back of the spoon, then sprinkle over remaining sliced almonds. Bake for 25-30 minutes, or until the top is a nice golden brown. Dust with icing sugar, and let cool before serving.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 178 milligrams, Sugar 14 grams, TransFat 0 grams
PRUNE AND ARMAGNAC TART
Armagnac is a special-occasion tipple, so it's perfect at Christmas. Try it in this sensational dessert.
Provided by James Martin
Categories Desserts
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Grease a 23cm/9in loose-bottomed, deep-sided tart tin with butter and dust with flour.
- For the pastry, sift the flour and icing sugar into a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs.
- Make a well in the centre of the mixture. Crack in the eggs and stir using your fingertips until the mixture comes together as a sticky dough.
- Turn out the dough onto a lightly floured work surface and knead lightly until smooth. Flatten to a thickness of 1cm/½in using the palms of your hands, then cover with cling film and chill in the fridge for at least 30 minutes.
- Meanwhile, for the filling, add all of the prunes, 150ml/5fl oz of the Armagnac, 100g/3½oz of the caster sugar, and 100ml/3½fl oz of water to a saucepan. Bring the mixture to the boil, then turn off the heat and set aside for 5-10 minutes, or until the prunes have absorbed the liquid and plumped up and softened.
- Roll out the pastry onto a lightly floured surface to a thickness of 3mm.
- Carefully line the prepared tart tin with the pastry, pressing it into the edges of the tin. Take care not to stretch or break the pastry.
- Blend half of the soaked prunes with 3 tablespoons of the soaking liquid in a food processor until smooth and puréed. Spread this mixture over the base of the pastry case.
- Preheat the oven to 190C/170C Fan/Gas 5.
- For the filling, beat the butter and the remaining caster sugar until pale and fluffy. Add the eggs and egg yolk, one at a time, beating well after each addition, until they have all been fully incorporated into the mixture. Fold in the flour and ground almonds carefully with the last of the Armagnac.
- Spoon the mixture into the pastry case and smooth the top. Decorate the top of the filling with the remaining soaked prunes and the blanched whole almonds (reserve the remaining soaking liquid).
- Bake the tart for 25-35 minutes, or until the filling is golden brown, puffed up slightly and darker brown around the edges.
- Just before serving, heat the remaining soaking liquid in a small pan. Bring to the boil, then reduce and simmer for 5-10 minutes, or until sticky and syrupy.
- When the tart comes out of the oven, trim the excess pastry from the edges to give a clean edge and brush the top with the Armagnac syrup.
- Whisk the double cream in a bowl until soft peaks form when the whisk is removed. Gently whisk in the remaining Armagnac. Dust the tart with icing sugar.
- Serve the tart hot or warm with the Armagnac cream.
CHERRY FRANGIPANE TART
The classic combination of cherries and almonds is irresistible. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane. Softly whipped cream, crème fraîche or vanilla ice cream make nice accompaniments.
Provided by David Tanis
Categories snack, pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
- Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
- Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
- Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
- Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 56 milligrams, Sugar 21 grams, TransFat 1 gram
FRANGIPANE: ALMOND CREAM
Frangipane is a classic almond cream made of sugar, butter, almond flour, and vanilla; it's used as a filling for tarts, cakes, and pastries.
Provided by Rebecca Franklin
Categories Dessert Ingredient
Time 5m
Number Of Ingredients 6
Steps:
- When you are ready to use it, fill your pastries, tart, or tartlets and bake.
Nutrition Facts : Calories 932 kcal, Carbohydrate 69 g, Cholesterol 278 mg, Fiber 7 g, Protein 19 g, SaturatedFat 26 g, Sodium 346 mg, Sugar 53 g, Fat 67 g, ServingSize 2/3 cup (1 serving), UnsaturatedFat 0 g
RASPBERRY FRANGIPANE TART
This frangipane tart has flaky pastry and is studded with raspberries to balance out the sweetness. Slices can be picked up with your hands, making it the ideal dessert to take to a picnic.
Provided by Julia Busuttil Nishimura
Categories Dessert
Time 2h
Yield SERVES 8
Number Of Ingredients 17
Steps:
- 1. To make the pastry, mix the flour, sugar and salt together in a large bowl. Rub the cold butter into the mixture using your fingertips or a pastry cutter until it has the texture of coarse breadcrumbs. Some larger pieces of butter are good. Sprinkle in the vinegar and enough iced water to just bring the dough together, around 3-4 tablespoons. Flatten into a disc, wrap and chill in the fridge for 45 minutes to 1 hour. 2. While the pastry chills, make the frangipane filling by creaming the butter, sugar and vanilla either using a wooden spoon or a stand mixer fitted with a whisk attachment, until light and fluffy. Mix in the almond meal until combined, followed by the eggs, adding them in one at a time, mixing well between each addition. Finally, add the flour and continue mixing until just incorporated. Cover and chill in the fridge for 30 minutes. 3. Preheat the oven to 160C fan-forced (180C conventional). Place a loose-based 25cm round fluted flan on a baking tray. 4. Take the pastry dough out of the fridge 10 minutes before use. On a lightly floured work surface, roll out the dough into a large round about 2mm thick and ease it into the prepared tin, gently pressing the dough into the edges. Trim excess by running your rolling pin over the rim. Line the tart shell with baking paper and fill with baking beads or dried beans. Blind bake in the preheated oven for 20-25 minutes until the edges are beginning to colour. Remove the paper and baking beads. 5. Arrange a third of the raspberries on the base of the pastry and cover with the filling, spreading it evenly over the base with a spatula. Press the remaining raspberries into the tart and bake for 30-35 minutes until the tart is puffy and golden. Allow to cool. Dust the tart with icing sugar and serve slices with extra raspberries and a dollop of creme fraiche. Click here for my picnic essentials
PRUNE, CHERRY, AND APRICOT FRANGIPANE TART
This classic almond-flavored dessert gets a boost from a dried-fruit compote steeped overnight in grappa syrup. Once drained, this compote is coupled with the frangipane filling-an almond paste, not marzipan-to give the beautiful tart its luscious, unforgettable taste. The reserved syrup is brushed over the golden brown tart for a sparkling finish.
Yield makes 8 servings
Number Of Ingredients 17
Steps:
- Heat the grappa with the sugar in a medium saucepan over low heat, stirring, until the sugar has dissolved. Add the fruit and gently simmer 1 minute. Remove from the heat and let macerate, stirring occasionally, 24 hours.
- Blend together the flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until the mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- Drizzle 2 to 3 tablespoons ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: if it doesn't hold together, add more water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
- Turn out dough onto a work surface and divide into 4 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather the dough together with a pastry scraper, if you have one. Press into a ball, then flatten into a 5-inch disk and wrap in plastic wrap. Chill until firm, at least 1 hour.
- Set an 11-inch flan ring on a parchment-lined baking sheet. (If using a tart pan, parchment is not necessary.) Roll out the dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into the flan ring and trim excess dough. Chill until firm, at least 30 minutes.
- Preheat the oven to 375°F, with the rack in the middle.
- Lightly prick the bottom of the shell all over with a fork, then line with foil and fill with pie weights or dried beans. Bake until the side is set and the edge is pale golden, 18 to 20 minutes. Remove the foil and weights and bake until the bottom is golden, about 10 minutes more. Cool completely in the pan, about 30 minutes. Leave oven on.
- Beat the almond paste, butter, sugar, extract, and salt in a bowl with an electric mixer at medium speed 3 minutes. Add the eggs 1 at a time, beating well after each addition, then beat in the flour.
- Spread the frangipane filling in the cooled shell. Drain the fruit in a sieve set over a bowl, reserving the syrup, and scatter the fruit over the filling, pressing in slightly. Bake until puffed and golden, 30 to 40 minutes. Transfer the tart on parchment to a rack. Brush the reserved syrup over the tart and cool to warm or room temperature.
- The DRIED FRUIT can be macerated up to 3 days.
- The TART SHELL can be baked 1 day ahead and kept (once cool), wrapped in plastic wrap, at room temperature.
- The TART is best eaten the day it is baked but can be made 1 day ahead, covered with foil, kept at room temperature.
- The DOUGH can be chilled 2 days or frozen, wrapped well, 3 months.
PRUNE, CHERRY, AND APRICOT FRANGIPANE TART
Provided by Maggie Ruggiero
Categories Dessert Christmas Thanksgiving Vegetarian Dinner Prune Apricot Cherry Fall Christmas Eve Gourmet Kidney Friendly
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Make dried-fruit compote:
- Heat grappa with sugar in a medium saucepan over low heat, stirring, until sugar has dissolved. Add fruit and gently simmer 1 minute. Remove from heat and let macerate, stirring occasionally, 24 hours.
- Make tart shell:
- Set flan ring on a parchment-paper-lined baking sheet. (If using a tart pan, parchment is not necessary.) Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into flan ring and trim excess dough. Chill until firm, at least 30 minutes.
- Preheat oven to 375°F with rack in middle.
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Remove foil and weights and bake until bottom is golden, about 10 minutes more. Cool completely in pan, about 30 minutes. Leave oven on.
- Make frangipane filling and bake tart:
- Beat almond paste, butter, sugar, extract, and salt in a bowl with an electric mixer at medium speed 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in flour.
- Spread frangipane filling in cooled shell. Drain fruit in a sieve set over a bowl, reserving syrup, and scatter fruit over filling, pressing in slightly. Bake until puffed and golden, 30 to 40 minutes. Transfer tart on parchment to a rack. Brush reserved syrup over tart and cool to warm or room temperature.
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- Put the walnuts, flour, sugar and salt into the bowl of a food processor fitted with the metal blade. Blend everything together. Add the butter and pulse until the butter is incorporated and broken into pea size pieces. Then add the egg yolk and the milk and mix just until a ball of dough forms.
- Mix together walnuts, flour, sugar, ginger, cardamom and cinnamon in the bowl of a food processor until fully incorporated and the walnuts are finely ground. Add the vanilla and butter and mix. Then add the eggs one at a time and mix until fully incorporated.
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- 1. To make the pastry, place the flour, butter, sea salt and icing sugar in a food processor and process for 20 seconds until fine breadcrumb consistency. Add the milk and egg yolks and process for 20-30 seconds into a dough.
- 2. Turn the dough out onto a lightly floured bench and knead gently for a few moments. Form into a ball, place in plastic wrap and refrigerate for 1 hour.
- 3. Lightly butter and flour a 24cm-diameter x 2.5cm round flan tin. Roll out pastry on a floured bench until about 3mm thick. Cut out a circle 5cm wider than tart case. Gently ease pastry into case, pushing the sides in gently. Allow to rest in fridge for 30 minutes.
- 4. Preheat oven to 180C. Cut off any excess pastry and prick the base a few times with a fork. Line tart case with baking paper, add raw rice and bake blind for 20-25 minutes. Remove rice and baking paper and return pastry case to oven and bake for 5-10 minutes, until base has dried out.
ALMOND, PRUNE AND RUM TART RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine Modern AustralianCategory Dessert, DrinkAuthor Brigitte HafnerTotal Time 1 hr 55 mins
- Place prunes in a saucepan, add cinnamon quill and enough boiling water to cover, cover with a lid and set aside to steep (15 minutes). Drain, add rum and set aside to steep (1 hour).
- Meanwhile, for sweet pastry, mix icing sugar and egg yolk mixture in a small bowl until smooth. Pulse flour, butter and a pinch of salt in a food processor until mixture is blended but butter remains in lumps. Turn out onto a work surface and bring together with your hands. Make a well in the centre and pour in the egg mixture. Lightly fold mixture with your hands until it comes together, then with the heel of your hand push and smear the mixture away from you (this will break down the butter but not overwork the flour). When most of the butter is broken down, bring dough together and knead very gently (do not overwork the dough; you should get a slightly marbled effect with the flour and butter, which will give the pastry layers and a light, crumbly texture). Wrap in plastic wrap and refrigerate to rest (30 minutes). Knead pastry gently, then roll out and line a 28cm tart tin. Prick all over with a fork and freeze for 10 minutes or until you are ready to bake. Sweet pastry will keep f
- Preheat oven to 175C. Blind-bake the tart shell until set (12-15 minutes), remove paper and weights and bake until golden brown (10-15 minutes), then set aside on a wire rack to cool.
- Meanwhile, for frangipane, process almonds in a food processor until finely ground. Beat butter and sugar in an electric mixer until pale, then add eggs, one at a time and beating well after each addition, until well incorporated. Fold in lemon rind and ground almonds and set aside.
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5/5 (15)Total Time 1 hr 20 minsCategory DessertsCalories 585 per serving
- In a bowl, cream the butter and sugar using an electric mixer. Add the egg and beat until the mixture is smooth. With the mixer on low speed, add the dry ingredients. The mixture will have a sandy texture. Using your fingertips, press the dough into a 27-cm (10 1/2-inch) tart pan with removable bottom. Refrigerate for 30 minutes.
- In a bowl, cream the butter with the sugar and vanilla using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. With the mixer on low speed, add the dry ingredients. Scrape the mixture into the pie shell.
- Place the whole fig in the centre and arrange the fig halves all around, cut side up, leaving space between each fig.
RASPBERRY FRANGIPANE TART - SIMPLY DELICIOUS
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4.4/5 (16)Estimated Reading Time 2 minsCuisine Dessert, Pastry, TartTotal Time 55 mins
- To make the pastry, combine the flour, icing sugar and butter in a food processor and pulse until the mixture resembles chunky breadcrumbs.
- Add the egg yolk and with the motor running, add the ice water, spoon by spoon until the pastry comes together and forms a ball.
- Remove from the processor and wrap in clingfilm. Place in the fridge and allow to chill for 30 minutes.
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- Make the pastry. Pre-heat the oven to 180°C. Lightly grease four 10cm fluted, round, loose-bottomed moulds, about 2.5cm deep.
- To make the frangipane, cream the butter and sugar together until almost white. Mix together the ground almonds and flour in a separate bowl. Add one egg at a time to the butter and sugar mixture, sprinkling in a handful of the almond and flour at the same time (this helps the butter and sugar cream to mix in the eggs).
- Roll out the pastry and line the tart cases. Spread the jam on the base of the tarts, then fill with the frangipane. Finish by sitting the prunes on the top.
- Bake for 30–35 minutes. Halfway through the cooking time, scatter the flaked almonds onto the tarts. When cooked, remove from the oven and allow to cool.
- To serve, remove the tarts from their moulds and place on serving plates. Spoon the ice cream on the side.
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