Almond Frangipane Pies Recipes

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FRANGIPANE: ALMOND CREAM



Frangipane: Almond Cream image

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

3 tablespoons butter (softened)
1/4 cup granulated sugar
1/2 cup ground almond meal
1 egg
3/4 teaspoon vanilla extract
1 tablespoon all-purpose flour

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



Grape and Almond Frangipane Tart image

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

Pastry dough
1 cup whole blanched almonds, toasted and cooled completely
1/2 cup sugar, divided
1/4 cup all-purpose flour
1/8 teaspoon salt
3/4 stick unsalted butter, softened
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups seedless red grapes (3/4 pound), halved
1/3 cup sliced almonds (preferably with skin)
Confectioners sugar for dusting
Equipment: an 11- by 8-inch rectangular tart pan with a removable bottom (see cooks' note, below); pie weights or dried beans

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.

ALMOND-TOPPED MINCE PIES



Almond-topped mince pies image

These festive favourites are encased in a rich, sweet shortcrust pastry and finished off with a frangipane topping that livens up every bite

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 1h5m

Yield Makes 24

Number Of Ingredients 15

100g soft pitted prunes, finely chopped (optional)
1 tbsp Armagnac or brandy (optional)
450g shop-bought mincemeat or Quick-to-mix homemade mincemeat (see 'Goes well with' below)
280g plain flour, plus extra for dusting
140g cold unsalted butter, cut into small cubes
4 tbsp golden caster sugar
1 large egg, beaten
140g soft unsalted butter
140g golden caster sugar
85g self-raising flour
100g ground almonds
2 large eggs, beaten
½ tsp almond extract
handful flaked almonds
icing sugar, to dust

Steps:

  • Put the flour in a large bowl with 1/4 tsp salt. Add the butter and rub it in with your fingertips until the mix looks like fine crumbs.
  • Stir in the sugar, then slowly pour in the egg, stirring with a cutlery knife as you go to avoid any overly wet or dry patches. Scrunch to a dough with your hands, then knead briefly until smooth. Alternatively, pulse together the butter, flour and salt in a processor, then add the sugar and egg. Shape into 2 discs, wrap in cling film and chill for 30 mins (if you have time).
  • Heat oven to 190C/170C fan/gas 5. Mix the prunes and Armagnac into the mincemeat and set aside. Roll out the pastry on a lightly floured work surface until 3mm thick, cut into circles with a 7.5cm or 8cm round plain cutter and gently press into 2 x 12-hole shallow, non-stick bun tins.
  • For the topping, beat together the butter and sugar with a wooden spoon, then add the flour, ground almonds, eggs, almond extract and a pinch of salt, and beat until smooth.
  • Spoon the mincemeat into the tin (about 1 dessertspoon into each). Spoon over the topping, then smooth it to the edges of the pastry with a palette knife. Scatter over the flaked almonds. Can now be frozen for up to 1 month.
  • Bake for 25 mins from room temperature (or 30 mins from frozen) until the pies are golden, risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 mins before transferring to a cooling rack. Dust with icing sugar to serve. Can be stored in an airtight tin for up to 3 days once cold.

Nutrition Facts : Calories 284 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

PEAR, ALMOND, FRANGIPANE TARTADA



Pear, Almond, Frangipane Tartada image

Fancy dessert for special occasions. Even though this is a fancy dessert, it is fairly easy to make. It gets a lot of praise at parties. You can serve this with whipped cream or ice cream, warm or cold, but it is a little better at least slightly warm. Use your favorite preserves for the filling.

Provided by Patricia Cox

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 54m

Yield 10

Number Of Ingredients 8

1 (9 inch) refrigerated unbaked pie crust
½ cup almond paste, or more to taste
1 egg
1 dash salt
3 pears, thinly sliced, or more to taste
1 tablespoon lemon juice
1 (3 ounce) package sliced almonds
2 tablespoons apricot preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
  • Whisk almond paste, egg, and salt together in a bowl until blended. Spread over pie crust, leaving space on the perimeter to fold crust.
  • Mix pears and lemon juice in a bowl. Arrange in a decorative pattern on top of almond mixture. Fold outer edges of crust over pears.
  • Bake in the preheated oven until crust is golden, 30 to 50 minutes.
  • Place almonds in a skillet over medium heat; cook and stir until toasted, about 3 minutes. Add preserves; cook and stir until saucy, 1 to 2 minutes. Pour over the tart.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 25.7 g, Cholesterol 18.6 mg, Fat 14 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 142.4 mg, Sugar 6.9 g

RHUBARB FRANGIPANE PIE



Rhubarb Frangipane Pie image

Provided by Allison Kave

Categories     Dessert     Bake     Easter     Almond     Spring     Rhubarb     Party     Advance Prep Required     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 9-inch (23-cm) pie crust

Number Of Ingredients 16

Cornmeal Crust for one double-crust 9-inch (23-cm) pie
Frangipane Filling
2/3 cup (75 g) slivered almonds, toasted
1/3 cup (65 g) sugar
6 tablespoons (3/4 stick/85 g) unsalted butter, at room temperature
1 large egg
1 tablespoon unbleached all-purpose flour
1/4 teaspoon vanilla extract
Rhubarb Filling
3/4 cup (150 g) sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 pounds (680 g) fresh rhubarb, chopped into 1-inch (2.5-cm) pieces (about 3 cups; remove any tough strings)
Zest of 1 orange
Egg wash or milk, for glaze
Raw sugar, for garnish

Steps:

  • Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out half of the dough into an 11-inch (28-cm) circle about 1/8 to 1/4 inch (3 to 6 mm) thick. Line a 9-inch (23-cm) pie plate with the dough, and trim the overhang to 1 inch (2.5 cm). Refrigerate the crust until ready to bake.
  • Make the frangipane filling: In a food processor, grind the almonds and sugar until they are sandy. Add the butter, then the egg, flour, and vanilla and mix until smooth.
  • Make the rhubarb filling: In a large bowl, mix together the sugar, cornstarch, and salt. Add the rhubarb and orange zest and toss to coat.
  • Spread the frangipane over the bottom crust. Pile the rhubarb filling on top. Brush the pie shell edges with egg wash or milk.
  • Roll out the other half of the pie crust into an 11-inch (28-cm) circle. Lay the dough over the surface of the pie. Trim the edges and tuck the dough inward or outward, pressing and rolling the bottom and top crust edges together. Crimp them into a decorative edge, brush with egg wash or milk, and sprinkle raw sugar over the top. Cut vents into the top crust to allow steam to escape.
  • Put the pie on a baking sheet and bake for 20 minutes, rotating once halfway through. Lower the temperature to 350°F (175°C) and bake for 30 to 40 minutes more, until the crust is golden and the filling is set (you'll see thick juices bubbling out when it's ready). Remove the pie to cool completely on a wire rack, at least 1 hour.
  • This pie can be refrigerated for up to 1 week, covered in plastic wrap. Let it come to room temperature before serving, or warm it in a low oven. It can be kept frozen for up to 2 months: Cover it in plastic wrap, then in foil, and let it come to room temperature before serving.

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