Frangipane
In these cold autumn days I still have some flowers in the garden. How beautiful is that?! Surely, it is magically inspiring. Dessert making is even more satisfying - it gives me the feeling of cosines and warmth. With a cup of herbal tea or hot chocolate, autumn is magnificent.
I chose today's dessert to be this classic french almond tart Frangipane. It is really delicious and have an extraordinary mild taste. It is a real celebration of the almonds. I baked it in my favourite cast iron skillet. Why? Well..., just because I really like my heavy skillet and it has never been used for preparing any desserts. Any tart pan or ring with a diameter 20-22 cm (8") will do the work.
for the pâte sucrée:
I chose today's dessert to be this classic french almond tart Frangipane. It is really delicious and have an extraordinary mild taste. It is a real celebration of the almonds. I baked it in my favourite cast iron skillet. Why? Well..., just because I really like my heavy skillet and it has never been used for preparing any desserts. Any tart pan or ring with a diameter 20-22 cm (8") will do the work.
for the pâte sucrée:
(adapted from the recipe of Sebastin Rouxel)
190 g all purpose flour
23 g powdered sugar I
47 g powdered sugar II
25 g almond meal
115 g unsalted butter at room temperature
1/2 tbsp vanilla extract
1 egg yolk
1. Combine the flour, first quantity of the sugar - (sugar I) and almond meal into a bowl.
2. Cream the butter with a paddle attachment of a mixer, or using a wooden spoon.
3. Add the sugar II and incorporate well until the mixture becomes fluffy.
4. Add the vanilla extract. Beat to incorporate.
5. Add the dry mixture in two additions, beating well after each one.
6. Add the egg and beat just to combine.
2. Cream the butter with a paddle attachment of a mixer, or using a wooden spoon.
3. Add the sugar II and incorporate well until the mixture becomes fluffy.
4. Add the vanilla extract. Beat to incorporate.
5. Add the dry mixture in two additions, beating well after each one.
6. Add the egg and beat just to combine.
7. Wrap the dough in plastic foil. Refrigerate for about 2 hours, or overnight.
for the almond cream:
130 g butter
230 g sugar
230 g ground almonds
55 g flour
3 eggs
2 Tbsp dark rum
1. Beat the butter until soft
2. Add the sugar and ground almonds and mix well.
3. Mix in the flour.
4. Mix in the eggs one by one.
5. Add the rum.
6. Cover with plastic wrap and refrigerate.
Tailoring:
1. Roll out the dough to fit about 20-22 cm (8") pan.
2. Press gently to cover well the bottom of the pan. Let the dough fall over the edges. Roll over with the rolling pin to cut the dough and collect all the excessive dough to make few biscuits.
3. Once the pan is lined, refrigerate for 30 min.
4. Fill the crust with the almond cream.
5. Smooth the surface and top with sliced almonds.
6. Bake for 25-30 min at 180°C or until the crust is well browned.
Storing and serving:
Dust with powdered sugar before serving. Serve at room temperature. Store at room temperature.
for the almond cream:
130 g butter
230 g sugar
230 g ground almonds
55 g flour
3 eggs
2 Tbsp dark rum
1. Beat the butter until soft
2. Add the sugar and ground almonds and mix well.
3. Mix in the flour.
4. Mix in the eggs one by one.
5. Add the rum.
6. Cover with plastic wrap and refrigerate.
Tailoring:
1. Roll out the dough to fit about 20-22 cm (8") pan.
2. Press gently to cover well the bottom of the pan. Let the dough fall over the edges. Roll over with the rolling pin to cut the dough and collect all the excessive dough to make few biscuits.
3. Once the pan is lined, refrigerate for 30 min.
4. Fill the crust with the almond cream.
5. Smooth the surface and top with sliced almonds.
6. Bake for 25-30 min at 180°C or until the crust is well browned.
Storing and serving:
Dust with powdered sugar before serving. Serve at room temperature. Store at room temperature.
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