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
PEAR AND FRANGIPANE TART
Angela Hartnett shares her amazing pear tart recipe. Serve it up to your friends and they'll think you deserve a star, too.
Provided by Angela Hartnett
Categories Casserole recipes
Time 2h10m
Yield Serves 8
Number Of Ingredients 19
Steps:
- Make the pastry. Tip the flour onto a work surface. Cut the butter into cubes and dot over the flour. Sprinkle with the caster sugar. Using your fingertips, rub the butter, flour and sugar together until the mixture resembles breadcrumbs. Make a well in the centre, add the egg yolks and, using your fingers, gradually draw in the flour. Knead lightly, until it comes together in a smooth ball - you might need to add 1 teaspoon cold water if the dough is very crumbly. Wrap in cling film and chill for at least 30 minutes. (Angela Hartnett's tip: I make the pastry on a floured work surface in the traditional Italian way, but feel free to do it in a bowl if you prefer.)
- Make the frangipane filling. Cream the butter and sugar together in a large bowl until light and fluffy. Gradually beat in the eggs, one at a time, then fold in the ground almonds and flour. Mix well and chill until needed.
- Make the poached pears. Put the sugar in a saucepan, pour in 500ml water and place over a medium heat. Stir until the sugar has dissolved. Peel the pears and add to the pan, along with the cinnamon and cloves. Squeeze the juice from the lemon into the pan and add the squeezed lemon and orange zest. Split the vanilla pod in half, scrape out the seeds and add to the pan with the pod. Add some more water to just cover the pears.
- Cut out a circle of baking paper large enough to fit inside the pan, and lay on top of the pears. Weigh down with a saucer or small saucepan lid so that the pears stay submerged in the poaching liquor. Simmer for 20 minutes, then remove the pears to a plate with a slotted spoon and discard the liquor and solids. Set aside for 15 minutes, or until cool enough to handle. (Angel Hartnett's tip: Don't overcook the pears - a knife should just pierce them easily. Remember - they will continue to cook in the oven.)
- Preheat the oven to 190°C/fan170°C/gas 5. On a lightly floured work surface, roll out the pastry to a circle large enough to line the tart tin. Don't worry if it breaks up, as this is a very short, crumbly pastry - you can just patch it together in the tin and mould it up the sides, making sure it is even all over. Trim off any excess pastry and spread the frangipane evenly on top.
- Cut the pears in half lengthways and, using a teaspoon, scoop out and discard the core from the centre. Cut each pear half in slices, widthways, then lift onto your knife and push down on the pears slightly to fan them out. Lift into the pastry case and arrange in a circle. Fill in the gaps between each pear half with a few more slices and arrange some in the centre. Bake for 55 minutes to 1 hour, until the pastry is golden and the filling is set. Sprinkle with the extra 2 teaspoons caster sugar and bake in the oven for a further 15 minutes to finish off the browning. Cool in the tin slightly, then remove and transfer to a wire rack. Serve warm or at room temperature with a dollop of crème fraîche.
Nutrition Facts : Calories 507kcals, Fat 29.6g (13.7g saturated), Protein 7.6g, Carbohydrate 56g (37g sugars)
MARY BERRY'S BAKEWELL TART
A classic British tart which has a jam base, cake like frangipane filling and almonds and icing on top. Delicious!
Provided by Mary Berry (adapted by Christina Conte)
Categories Desserts
Time 55m
Number Of Ingredients 14
Steps:
- Place the flour and salt into a bowl and rub in the butter with your fingers until the mixture looks like fine breadcrumbs. Add the sugar, then the water and mix gently to make a soft dough. (Or you can make it in a food processor, like this.)
- Roll out the dough on a lightly floured surface, then line a 9"in tart tin. Refrigerate for 30 minutes.
- Using a fork, press the tines into the bottom and sides of the pastry in the tin, then bake for about 15 to 20 minutes, until cooked, but not completely (it's going back in the oven.) Remove and set aside.
- Spread the jam or mincemeat on the bottom of the crust then make the frangipane filling.
- Melt the butter in a pot, remove from heat and stir in the sugar, ground almonds, egg and almond extract (if using.) Pour the mixture over the jam or mincemeat and sprinkle the flaked almonds on top.
- Bake for about 35 minutes. If the almonds begin to brown too quickly, cover the tart loosely with aluminum foil.
- Place the confectioner's sugar into a bowl. Stir in cold water or milk. Using a knife or spoon (any kitchen cutlery would probably work), drizzle the icing all over the cooled tart (make sure it isn't warm or the icing will not look as pretty as it should.) Allow the icing to set before serving.
- Cut into slices and enjoy!
Nutrition Facts : Calories 339 calories, Carbohydrate 61 grams carbohydrates, Fat 22 grams fat, Protein 10 grams protein, ServingSize 1 slice
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.
FRANGIPANE
Steps:
- 1. If using whole or sliced almonds, grind them in the food processor as finely as possible without turning them into a paste. Set aside.
- 2. Using the stand mixer or a medium bowl and the handheld mixer, cream together the butter and sugar on medium speed for 1 to 2 minutes if using a stand mixer or 3 to 4 minutes if using a handheld mixer, or until light. Add the ground almonds or the almond flour and beat on medium speed for 1 minute, or until thoroughly incorporated. Stop the mixer and scrape the sides and bottom of the bowl. Or, use a medium bowl and a wooden spoon; creaming the butter and sugar will take 4 to 5 minutes and incorporating the nuts or almond flour will take about 1 1/2 minutes.
- 3. With the mixer on low speed or with the wooden spoon, beat in the eggs until blended. Add the all-purpose flour, vanilla, and salt and beat just until combined. Use immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 weeks. If refrigerated, let sit at room temperature for 1 hour before using. If frozen, thaw in the refrigerator overnight, then let sit at room temperature for 1 hour before using.
FRANGIPANE
Steps:
- Combine almond paste, sugar, egg and egg yolk in mixing bowl. Beat with paddle on medium speed until smooth. Add butter in 3 additions; beat until light. Lower mixer speed to low; beat in flour until absorbed.
- WATER ICING: Combine sugar and liquid in a small saucepan and stir to a creamy consistency. Heat to luke-warm over low heat, stirring constantly. Apply warm; reheat if necessary.
APRICOT FRANGIPANE TART
Apricot Frangipane Tart recipe from Mary Berry's Absolute Favourites book. The crisp tart, with its apricot and frangipane filling, makes a smart dinner party dessert.
Provided by Mary Berry
Categories Dessert
Number Of Ingredients 1
Steps:
- 1 You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3-4cm (1¼-1½in) deep. Preheat the oven to 190°C/170°C fan/ Gas 5, and slip a heavy baking sheet inside to heat up. 2 First make the pastry, either by mixing the flour and butter in a food processor or by hand - rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg and ½-1 tablespoon of water. Mix until the dough just holds together. 3 Roll the pastry out on a floured surface as thinly as possible, 1-2mm (1/16in) thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork. 4 Next make the frangipane filling. Place the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Alternatively, beat together with a wooden spoon if making by hand. 5 Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots. 6 Sit the tart tin on the hot baking sheet, and bake in the oven for 45-50 minutes until the pastry is crisp and the tart is golden brown. 7 To finish, make a glacé icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape. Using a spoon, zigzag the icing over the tart and leave to set. 8 Remove the tart from the tin and transfer to a serving plate. Serve warm or cold. TIPS: Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture. The apricots need to be as dry as possible to prevent the juice soaking into the pastry. Dry each one individually with kitchen paper. An easy way of removing the tart from the tin is to stand the tart tin on one or two tins or jars; the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin. Slide the tart off the base on to a serving plate.
More about "frangipane recipe uk food"
MINCE PIES RECIPE: FRANGIPANE MINCE PIES
From goodhousekeeping.com
Servings 12Total Time 1 hrCategory DessertCalories 343 per serving
- To make pastry, put flour, sugar and chilled butter into a food processor; pulse until mixture resembles fine breadcrumbs (or rub butter into flour mixture with fingertips if you don’t have a food processor).
HOW TO MAKE HOMEMADE FRANGIPANE - GEMMA’S BIGGER …
From biggerbolderbaking.com
4.8/5 (20)Servings 2Cuisine FrenchCategory Dessert, Ingredient
- Chill for a minimum of 2 hours before using in any of my recipes like my Rustic Summer Fruit Galette. Keep it in the fridge for 7 days or freeze for up to 8 weeks.
FRANGIPANE: ALMOND CREAM FILLING RECIPE FOR DESSERTS ...
From dessarts.com
4.4/5 (32)Total Time 10 minsCategory Fillings, Frostings And SaucesCalories 130 per serving
- Add the almond flour, sugar and butter to a bowl of an electric mixer with a paddle attachment. Mix until light and fluffy. Scrape down the bowl.
RASPBERRY FRANGIPANE - FLAWLESS FOOD
From flawlessfood.co.uk
Ratings 24Total Time 1 hrCategory Afternoon Tea, Dessert, SweetCalories 264 per serving
FRANGIPANE TART WITH CUSTARD RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
FRANGIPANE - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 40 secs
BLUEBERRY FRANGIPANE TARTS RECIPE - TESCO REAL FOOD
From realfood.tesco.com
4/5 (27)Category DessertCuisine FrenchTotal Time 1 hr 26 mins
HOW TO MAKE FRANGIPANE - ALLRECIPES
From allrecipes.com
Estimated Reading Time 5 mins
FRANGIPANE CAKE - A CORNISH FOOD BLOG - JAM AND CLOTTED CREAM
From jamandclottedcream.co.uk
Cuisine BakingCategory CakeServings 8Total Time 50 mins
FRANGIPANE RECIPES - BBC FOOD
From bbc.co.uk
10 BEST ALMOND FRANGIPANE RECIPES | YUMMLY
From yummly.co.uk
FRANGIPANE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
MARY BERRY'S PEAR FRANGIPANE TART | DESSERT RECIPES ...
From womanandhome.com
3/5 Category DessertServings 10Published 2015-09-30
- 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.
- 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).
- Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep. If possible, chill for a further 30 minutes.
- 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.
- Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.
- OR to bake in an Aga, lift the tin on to a baking sheet and bake on the floor of the roasting oven until pale golden, about 15-20 minutes. Then transfer to the centre of the Baking Oven until set and golden brown, another 15–20 minutes.
- Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.
FIG FRANGIPANE TART - RICARDO
From ricardocuisine.com
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.
FIG AND HONEY FRANGIPANE TART RECIPE - COUNTRY LIVING
From countryliving.com
Servings 6Total Time 25 minsEstimated Reading Time 3 mins
- First make the pastry. You can do this quickly in a food processor by pulsing the flour, salt and butter until the mixture resembles breadcrumbs, then adding the egg and pulsing until the dough comes together in a ball, adding a little cold water if necessary.
- To make the pastry by hand, put the flour and salt in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
- Mix in the egg using a round-bladed knife, adding a little cold water if needed, to bring the dough together into a ball.
PEAR AND FRANGIPANE TARTS - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 6Total Time 55 minsEstimated Reading Time 1 min
BLUEBERRY FRANGIPANE TARTS (VEGAN) - DOMESTIC GOTHESS
From domesticgothess.com
5/5 (7)Servings 8Cuisine British, VeganCategory Dessert
- To make the pastry, place the flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.
- Add the diced cold butter and blend until it resembles fine breadcrumbs. With the motor running, gradually drizzle in the cold vodka (or water), until the pastry comes together into a ball.
- Shape the pastry into a disc, wrap in clingflim (or an environmentally friendly alternative) and place in the fridge for half an hour.
- Divide the chilled pastry into 6 even pieces and roll each one into a ball. Roll each ball out thinly on a floured surface so that it is large enough to line an 8-9cm/3.25-3.5in tart tin.
PAUL HOLLYWOOD'S BAKEWELL TART | DESSERT RECIPES | PAUL ...
From redonline.co.uk
Servings 6Estimated Reading Time 2 minsCategory Baking
- Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs.
- Stir into the mixture with a round-bladed knife, adding another 1 tsp water if necessary. (Alternatively you can make it in a food processor, blitzing the flour, icing sugar and butter together, then adding the liquid.) As the dough comes together, gently knead it into a smooth ball.
RASPBERRY & LEMON FRANGIPANE TART - FRANGIPANE TART
From delish.com
Servings 8-10Total Time 1 hr 30 minsCategory Dessert
MICHEL ROUX'S RASPBERRY FRANGIPANE TART - FOODNETWORK.CO.UK
From foodnetwork.co.uk
Servings 8
MARMALADE, GINGER AND FRANGIPANE STARS RECIPE | CHRISTMAS ...
From realfood.tesco.com
5/5 (1)Category DessertCuisine GlobalTotal Time 55 mins
FRANGIPANE FINGERS - THE KITCHEN ALCHEMIST
From thekitchenalchemist.co.uk
Estimated Reading Time 1 min
RASPBERRY AND PEANUT BUTTER FRANGIPANE TART RECIPE
From telegraph.co.uk
Is Accessible For Free TrueEstimated Reading Time 2 mins
RASPBERRY AND ALMOND FRANGIPANE TART | DESSERT RECIPES ...
From goodto.com
3.4/5 Category DessertServings 6-8Total Time 1 hr 5 mins
MINI RASPBERRY AND FRANGIPANE TARTS | SNACK RECIPES ...
From goodto.com
3.5/5 (289)Servings 24Cuisine BritishCategory Snack
FRANGIPANE MINCE PIES RECIPE | CHRISTMAS BAKING | FOOD ...
From food-mag.co.uk
Estimated Reading Time 2 mins
BLACKBERRY FRANGIPANE TART | BLACKBERRY TART RECIPE | FOOD ...
From food-mag.co.uk
Estimated Reading Time 2 mins
BENJAMINA EBUEHI’S RECIPE FOR A QUICK FRANGIPANE STRUDEL ...
From theguardian.com
FRANGIPANE - KITCHEN DICTIONARY - FOOD.COM
From food.com
MINCEMEAT FRANGIPANE RECIPE MARY BERRY
From tfrecipes.com
RED PLUM FRANGIPANE TART | RECIPE | FOOD, FRANGIPANE TART ...
From pinterest.com
MARY BERRY FRANGIPANE TART RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CHOCOLATE, ORANGE AND FRANGIPANE TART RECIPE - FOOD NEWS
From foodnewsnews.com
SEARCH FOR RECIPES - FOODNETWORK.CO.UK
From foodnetwork.co.uk
MARY BERRY’S BRIOCHE FRANGIPANE APPLE PUDDING RECIPE - THE ...
From mailplus.co.uk
MINCEMEAT FRANGIPANE RECIPE MARY BERRY - ALL INFORMATION ...
From therecipes.info
JAMIE OLIVER FRANGIPANE TART 5 INGREDIENTS
From lifetimepoolfinishes.com
FRANGIPANE RECIPES - BBC GOOD FOOD
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love