FRESH FRUIT FRANGIPANE TART
Now you can have your cake and eat pie too. Halfway between Cake Town and Pieville, there's a little spot called Frangipane Junction where almond cake and flaky buttery pastry merge to show off your favorite summer fruits in the most impressive fashion. Bring this to a picnic and your friends will ask what bakery you went to. Garnished here with creme fraiche and lime zest.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 39.2 g, Cholesterol 29 mg, Fat 24.6 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 6.1 g, Sodium 204.3 mg, Sugar 16.5 g
PEACH FRANGIPANE TART
Traditionally made during Christmas in France, this sweet fruit filled tart with a creamy almond filling can be enjoyed anytime of year especially when peaches are ripe and at their best.
Provided by David Scott Allen
Categories Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Place flour, salt and sugar in the bowl of a food processor; pulse to blend.
- Add butter and pulse 12-15 times, or until bits of butter are about the size of small peas.
- Place the egg yolk in a ¼-cup measure (reserve egg white) and add ice water to fill the measure; stir with a fork to break up the egg yolk.
- Drizzle the liquid over the dry ingredients and then pulse to distribute.
- Then turn on the processor and run until dough almost forms a ball around the blade.
- Pastry may be rolled or pressed into an 11-inch tart pan with removable bottom. Prick the pastry all over with a fork.
- Line the tart pastry with aluminum foil, then fill with pie weights (or dried beans or rice) and bake for 12 minutes.
- Remove foil and weights immediately, brush crust with reserved egg white and fill per recipe instructions for Peach Frangipane Tart .
- Preheat oven to 375°F.
- In a food processor, combine the ground almonds, ¼ cup sugar, 4 tablespoons butter, egg yolk and almond extract and process until a thick paste forms.
- Spread almond mixture on the prepared crust and top with concentric circles of peach slices.
- Sprinkle peaches with remaining tablespoon of sugar, dot with remaining tablespoon butter and bake for 35 minutes, or until bubbly.
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 AND FRANGIPANE TART
From Leith's Recipe of the Day. I've never made this, but have always wanted to. Serve this with creme fraiche or greek yohurt.
Provided by Sherrie-pie
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/400°F.
- Roll out the pastry and use it to line a 25cm tart tin.
- Prick the base lightly all over with a fork and refrigerate again until firm.
- Make the frangipane: Cream the butter in a bowl, gradually beat in the sugar, and continue beating until the mixture is light and soft.
- Gradually add the eggs and yolks, beating well after each addition.
- Add the Kirsch if it is being used, and then stir in the ground almonds and flour.
- Spread the jam evenly over the base of the chilled pastry case.
- Sprinkle with the raspberries so that they are evenly spaced.
- Pile the frangipane over the raspberries and use a spatula to smooth it.
- Bake the tart near the top of the oven for ten minutes or until the pastry is beginning to brown.
- Turn down the oven temperature to 180C/350F and bake for a further 40- 45 minutes or until the frangipane is set.
- Dust with icing sugar just before serving.
Nutrition Facts : Calories 764, Fat 54.5, SaturatedFat 19.3, Cholesterol 153.5, Sodium 464.2, Carbohydrate 61.1, Fiber 6.1, Sugar 27, Protein 11.8
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
FRANGIPANE TART WITH STRAWBERRIES AND RASPBERRIES
You can use a refrigerated pie dough in place of the pate brisee. It is also good using all strawberries or raspberries or other fruits. Recipe is from Gourmet 1991.
Provided by cookiedog
Categories Tarts
Time 1h
Yield 1 tart
Number Of Ingredients 15
Steps:
- Pate Brisee: In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
- Preparation: Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane.
- In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.
Nutrition Facts : Calories 3682.2, Fat 229.8, SaturatedFat 101.1, Cholesterol 552.4, Sodium 737, Carbohydrate 373.5, Fiber 38.1, Sugar 184.4, Protein 53.2
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
GRAPE AND ALMOND FRANGIPANE TART
A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's a breeze to whiz up in a food processor-simply grind the almonds and sugar, then add the flour, butter, and eggs. The oven's heat concentrates the grapes' sweetness and perfume, and dusting the hot tart with confectioners sugar bestows a subtle shine.
Provided by Melissa Roberts
Categories Food Processor Fruit Dessert Bake Christmas Thanksgiving Vegetarian Almond Fall Christmas Eve Grape Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make tart shell:
- Preheat oven to 375°F with rack in middle. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-by 10-inch rectangle. Fit dough into tart pan, letting excess hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes (or freeze 10 minutes).
- Line shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 20 to 25 minutes.
- Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Cool completely. Leave oven on.
- Make filling and bake tart:
- Pulse whole almonds with 1/4 cup sugar in a food processor until finely ground. Add flour and salt and pulse to combine.
- Beat together butter and remaining 1/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. With mixer at low speed, mix in almond mixture until just combined.
- Spread filling evenly in tart shell and scatter grapes over it, lightly pressing them in. Sprinkle sliced almonds around grapes. Bake until filling is puffed and golden-brown, 35 to 40 minutes. While still hot, dust tart with confectioners sugar, then cool completely.
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.
PEAR AND HAZELNUT FRANGIPANE TART
A simple and nutty fall dessert.
Categories Gourmet Dessert Bake Tart Fall Pear Hazelnut Fruit Nut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
- Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
- Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.
More about "frangipane tart food"
SOUR CHERRY TART WITH ALMOND FRANGIPANE RECIPE - FOOD …
From foodandwine.com
Category Fruit TartsTotal Time 4 hrs 45 mins
- Pulse flour, powdered sugar, and salt in a food processor until combined, about 5 pulses. Add butter; pulse until mixture is crumbly and resembles coarse meal, about 15 pulses. Add egg yolk; pulse just until dough is no longer dry and starts to clump together, 10 to 15 pulses. Turn dough out onto a lightly floured work surface, and shape into a flat disk about 1 inch thick. Wrap in plastic wrap. Refrigerate until chilled, about 1 hour.
- Beat egg yolks, almond flour, butter, all-purpose flour, lemon zest, salt, almond extract, and 1/2 cup of the sugar with a stand mixer fitted with a paddle attachment on medium speed until pale and fluffy, about 4 minutes. Cover and refrigerate until completely chilled, at least 1 hour (or up to 24 hours).
FRANGIPANE TART RECIPE - GOOD FOOD
From goodfood.com.au
Servings 8Total Time 45 minsCategory Dessert
- To make the frangipane, cream the butter and sugar until light and creamy. Beat in the egg, ground almonds, almond extract and flour.
- Roll out each block of puff pastry into two 16 × 30 cm (6¼ × 12 inch) rectangles. Put one on the baking tray, spread the frangipane down the centre and brush the rim with beaten egg. Lie the other piece of pastry on top, pressing the edges to seal. Cut slits in the top and brush with a little more egg. Bake for 30 minutes, or until the pastry is crisp and golden.
HOW TO MAKE FRANGIPANE - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 8Estimated Reading Time 3 minsCategory Dessert, Main DishTotal Time 40 mins
- Set aside. Heat oven to 350ºF. Cream butter and sugar together for a few minutes until light and fluffy.
- Add almond flour and mix for a few more minutes, scraping sides and bottom of the bowl as needed.
RASPBERRY FRANGIPANE TART - SIMPLY DELICIOUS
From simply-delicious-food.com
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.
PLUM FRANGIPANE TART - SIMPLY DELICIOUS
From simply-delicious-food.com
4.2/5 (11)Estimated Reading Time 2 minsCategory Baked Goods, Dessert, Sweet, Tea TimeTotal Time 55 mins
- To make the pastry, combine the flour, icing sugar, butter and vanilla paste in the bowl of a food processor and pulse until the mixture resembles rough breadcrumbs.
- With the motor running. add the egg yolks and just enough water for the dough to come together in a ball.
- Remove the dough from the food processor and shape into a disc. Wrap in cling film and place in the fridge for 30 minutes.
APRICOT FRANGIPANE TART RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in.
- Roll the pastry out on a floured surface and use it to line a 11in flan tin. Prick the base of the pastry using a fork then chill the pastry for 10 minutes.
- Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown.
- For the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up).
- Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool.
- For the decoration, gently poach the apricot halves in water until tender. Set aside to cool slightly.
- Arrange the apricot halves in circles over the top of the tart. Warm the apricot jam over a low heat then pass through a fine sieve. Brush the warm apricot jam over the top of the fruit to glaze.
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.
PLUM AND ALMOND FRANGIPANE TART - FRESH FOOD IN A FLASH
From freshfoodinaflash.com
Ratings 2Estimated Reading Time 7 minsServings 12Total Time 1 hr 5 mins
- Preheat oven to 350°. Combine flour, sugar and salt in the bowl of a food processor. Roughly slice butter stick into 1/4" pieces and add to bowl. Pulse 5 or 6 times or until the butter is the size of small peas. Add egg and pulse a few more times until the egg is distributed. Place a piece of plastic wrap on the counter and dump mix onto it. Gather up edges and form dough into a disc, pressing the dough together with the plastic wrap.
- Place dough in the center of an 11-inch tart shell and cover with the plastic wrap. Using the plastic wrap, push the dough into the shell and up the sides evenly. Use a small rolling pin or small dowel to make it evenly flat if you have one. Refrigerate until filling is made.
- Make filling. .If you use whole almonds, you will need to grind them in the food processor bowl with the sugar until fine. OR put the almond meal and sugar in the bowl. Next add softened butter and process until it forms a ball in the bowl. Add eggs, vanilla, almond extract and flour. Process until all is combined.
RASPBERRY FRANGIPANE - BAKEWELL TART - FLAWLESS FOOD
From flawlessfood.co.uk
Ratings 24Total Time 1 hrCategory Afternoon Tea, Dessert, SweetCalories 264 per serving
APPLE FRANGIPANE TART - FOOD NOUVEAU
From foodnouveau.com
3.3/5 (3)Total Time 1 hr 25 minsCategory Dessert, Snack
- For the crust: Preheat the oven to 350ºF (175ºC). Lightly oil a 9 inch (23 ml) tart pan with a removable bottom. In a large mixing bowl, whisk the almond flour, all-purpose flour, sugar, and salt together. Add the melted butter and egg and stir to fully incorporate the dry ingredients. Transfer the crust mixture to the prepared tart pan. Using your hands, press the mixture down over the bottom and sides of the pan to form the crust. Bake for 25 minutes.
- For the frangipane and apple filling: In the bowl of a stand mixer, or in a large mixing bowl if you're using a hand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add one egg, beat to incorporate, then add the second egg. Mix in the Calvados or Cognac and the almond extract. Spoon in the almond flour and all-purpose flour and mix just until combined. Transfer the frangipane mixture to the baked tart shell and spread into an even layer. Arrange the sliced apples in overlapping concentric circles until the entire top of the tart is covered.
- Bake for about 35 minutes, or until the center of the tart is puffed and firm, and the edges are golden. Let cool completely before slicing.
PEAR FRANGIPANE TART (POACHED PEAR TART RECIPE) - A ...
From abeautifulplate.com
4.5/5 (239)Total Time 3 hrs 30 minsCategory DessertsCalories 686 per serving
- Prepare the Tart Dough: Lightly grease a 10-inch tart pan with a removable bottom and set aside. In the bowl of a food processor, combine the flour, sugar, salt, and lemon zest. Pulse until well mixed. Add the cold cubed butter and pulse repeatedly until the butter is well distributed into the flour. You shouldn't be able to see any distinguishable pieces. Add the egg yolk and vanilla extract and pulse continuously until the dough just starts to clump together. Note: It might appear very dry at first, but if you continue to pulse and process, it will come together. Be patient.
- Transfer the dough and any smaller pieces to a clean countertop, and knead - pressing the dough down with the heel of your hand - until it is completely smooth. It will resemble a sugar cookie dough in texture. Press the dough into the greased tart pan (with a removable bottom) - it should be just under ¼-inch thick, you should have some dough leftover - and chill in the fridge for a minimum of one hour, or freeze for at least 30 minutes. If you are preparing the dough ahead of time: press it into a disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 1 hour or up to 2 days. If following this method, take the dough out of the fridge at least 15 to 20 minutes before rolling, as it will be too hard to roll right from the fridge. Roll the dough out (between pieces of parchment or wax paper to prevent sticking), carefully pick up and transfer the dough to the tart pan, using fingers to push in dough and gently shape the tart. If it cracks, just simply patch or press the pie
- Poach the Pears: As the tart dough is chilling, poach the pears. Combine the cold water and granulated sugar in a medium pot (roughly 3-quart capacity). Place over medium heat and bring to a simmer, stirring occasionally, until the sugar has completely dissolved. Add the cinnamon sticks, star anise pod, vanilla bean paste, and lemon peel.
- Peel the pears, leaving the stem on, and gently rub each pear with the lemon half to prevent the pears from oxidizing. Using melon baller or small paring knife, core the pears from the bottom end. Using a large spoon, gently lower the cored, whole pears into the poaching liquid. The poaching liquid should almost completely cover the pears.
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.
HONEYED FIG FRANGIPANE TART - FOOD NOUVEAU
From foodnouveau.com
Servings 8Total Time 1 hr 20 minsCategory Dessert
- For the almond crust: Preheat the oven to 350°F (175°C). Lightly grease a 9-in (23 cm) tart pan with a removable bottom. In a large mixing bowl, whisk the almond flour, flour, sugar, and salt together. Add the melted butter and egg and stir using a fork to incorporate to the dry ingredients. (The crust should be crumbly and damp-looking, with no visible traces of dry ingredients left.) Transfer the crust mixture to the prepared tart pan. Using your hands, carefully press the mixture down over the bottom and sides of the pan to form the crust. Bake for 20 minutes.
- For the honey frangipane filling: In the bowl of a stand mixer, or in a large mixing bowl if you're using a hand mixer, beat the butter and honey together until fully incorporated, about 1 minute. Add one egg, beat to incorporate, then add the second egg. Mix in the almond extract. In a small bowl, whisk the almond flour and all-purpose flour together, then add to the butter and egg mixture. Mix just until combined. Transfer the frangipane mixture to the baked tart shell and spread into an even layer.
- For the honeyed figs: Slice the figs in halves or quarters, depending on their size. Dip the cut sides of the figs into the warm honey, then set over the frangipane filling, cut side(s) up. Arrange the figs in a pretty pattern around the tart without overlapping them. Keep adding figs until the entire top of the tart is covered, without overcrowding.
- Bake the fig frangipane tart for about 35 minutes, or until the center of the tart is puffed and firm, and the edges are golden. Transfer to a wire rack. To glaze, warm the honey and water together and whisk to combine. Use a pastry brush to gently brush the honey glaze all over the top of the tart. Let cool completely.
BLACKBERRY LEMON FRANGIPANE TART RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
5/5 (2)Calories 436 per servingCategory Dessert
- Prepare the crust first. Cut the butter into small cubes and place into the freezer for at least 10 minutes. Place the cold butter, flour and salt into a food processor and pulse for about a minute, until the texture resembles fine crumbs. Add the cold water and pulse again for about 30 seconds until a dough ball forms. Remove the dough from the food processor and roll out on a lightly floured surface. The dough should be about 1/8th-inch thick and be 1 inch bigger than your tart pan. This recipe will work well with a 9-inch or 10-inch tart tin.
- Gently transfer the rolled dough into the tart tin and press gently into the bottom and sides. Discard any extra dough. Pierce the dough all over with a fork, then place into the freezer to chill while preparing the filling.
- Preheat the oven to 375F and prepare the filling. Place the softened butter, sugar and vanilla into a large mixing bowl and beat for 3 to 4 minutes, until the butter is light and fluffy. Begin adding the eggs, one at a time, and mixing well after each addition. The mixture should be smooth and creamy. Add the almond flour and all-purpose flour next and mix just until incorporated, about 30 seconds.
- In a separate bowl, toss the berries in the cornstarch until they're well coated. Add the berries and lemon zest into the filling and fold gently. Remove the tart crust from the freezer and transfer the filling into the crust, spreading evenly. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the tart to cool on a wire rack for at least 30 minutes before serving.
FRANGIPANE PINEAPPLE TART
From asianfoodnetwork.com
- Preparing of wet ingredients. In another bowl, cream butter with remaining sugar. Beat in almond mixture, egg, almond essence, custard powder and salt
- Preparing of Tart and baking. Spread filling evenly in the base of the tart shell and bake at 190°C for 25mins on the lowest oven shelf
- Preparing of Pineapple Slices. Melt a little butter with the brown sugar and stir. Cook pineapple slices in batches in the brown sugar until caramelised, do not overcrowd the pan. Work on 3 or 4 batches, separating the pineapple slices each time.
FRANGIPANE TART WITH CUSTARD RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
RASPBERRY & LEMON FRANGIPANE TART - FRANGIPANE TART
From delish.com
Servings 8-10Total Time 1 hr 30 minsCategory Dessert
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From foodtalkdaily.com
Servings 6Total Time 35 mins
APPLE FRANGIPANE TART RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
FRANGIPANE FIG TART - SAVOR THE BEST
From savorthebest.com
5/5 (1)Total Time 2 hrs 55 minsCategory DessertsCalories 307 per serving
HOW TO MAKE FRANGIPANE - ALLRECIPES
From allrecipes.com
Estimated Reading Time 5 mins
FRANGIPANE - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 40 secs
A SWEET PAIRING RECIPE FOR PEAR FRANGIPANE TART ...
From perfectlyprovence.co
Cuisine FrenchCategory Appetizer, Dessert, SnackServings 8Total Time 1 hr
FRANGIPANE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Almonds or almond flavouring, …Type Custard
KYLEE NEWTON'S CHOCOLATE AND PICKLED PEAR FRANGIPANE TART ...
From nzherald.co.nz
Author Kylee Newton
APRICOT FRANGIPANE TART WITH ALMOND CRUST - FOODWORTHFEED
From foodworthfeed.com
Cuisine American, FrenchTotal Time 1 hr 45 minsCategory DessertCalories 369 per serving
VANILLA AND PEAR FRANGIPANE TART WITH PUFF PASTRY ...
From keepingitsimpleblog.com
Ratings 2Category DessertCuisine FrenchCalories 955 per serving
PEACH TARTS WITH FRANGIPANE FILLING | CANADIAN LIVING
From canadianliving.com
RECIPE: RHUBARB AND CARDAMOM FRANGIPANE TART - THE JEWISH ...
From thejc.com
APPLE TAHINI FRANGIPANE TART WITH ALMONDS AND POWDERED SUGAR
From more.ctv.ca
FOOD WISHES VIDEO RECIPES: FRANGIPANE TART – HAVE YOUR ...
From foodwishes.blogspot.com
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From kinfoodco.com
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From lovefood.com
FRANGIPANE RECIPES - BBC GOOD FOOD
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From canadianliving.com
PLUM AND HONEY FRANGIPANE TART | STUFF.CO.NZ
From stuff.co.nz
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