ALMOND FRANGIPANE
Use this recipe when making our Sugar Plum Tart.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Process nuts with 3 tablespoons sugar in a food processor until finely ground.
- Put butter and remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add egg and yolk; mix 2 minutes. Add nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
- Refrigerate in an airtight container until ready to use, up to 3 days.
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
BLUEBERRY ALMOND TART WITH FRANGIPANE
This lovely tart comes from the wonderful breakfast and brunch cookbook, Morning Glories by Donna Leahy. When I made this I used coconut macaroons and then when I went back and looked at the title, I realized she intended for the recipe to use almond macaroons - oops! Anyway, it was still really good. Next time I'll use almond macaroons; I'll also add a bit of cinnamon to the blueberry filling.
Provided by pattikay in L.A.
Categories Tarts
Time 1h5m
Yield 1 tart
Number Of Ingredients 20
Steps:
- Frangipane:.
- in a medium saucepan, bring the milk and vanilla to a boil. Set aside.
- In another saucepan, combine the flour, sugar, and beaten egg yolks.
- Gradually add the hot milk till combined.
- Cook slowly over low heat, stirring constantly, till cream thickens.
- (at this point, I put it through a strainer to get rid of any cooked-egg lumps).
- Pour the cream into a bowl and stir in the crushed macaroons. Set aside to cool to room temperature.
- Crust:.
- Preheat oven to 350. Using a mixer, cream together the butter and sugar; add the egg yolks, almond extract and lemon zest. Beat till smooth.
- Add the flour and baking powder and mix well.
- Using a 9 or 10 inch tart or springform pan with removable bottome, press 2/3 of the dough in the bottom of the pan with your fingers and work the dough up the rim about 1/2 inch. Set the remaining dough aside (refrigerating is a good idea - it may help rolling out later).
- Filling:.
- in a medium bowl, mix together the sugar, flour and cornstarch. Stir in the blueberries, sprinkle with lemon (and cinnamon if desired)and toss to coat blueberries evenly.
- Assembly:.
- spread an even layer of the frangipane in the bottom of the crust, using just enough to cover.
- Pour in the blueberry mixture and dot the top with 2 T of butter.
- On a floured surface, roll out the remaining dough to 1/16 inch thick (I found this dough quite moist and fragile, so sprinkle with flour).
- Cut strips of dough 1/2 inch wide and arrange them diagonally, 1/2 inch apart, to form a lattice top. Trim away overhanging dough.
- Bake for 40 minutes or till lightly browned.
- Dust with powdered sugar and serve warm.
Nutrition Facts : Calories 5266.6, Fat 250.3, SaturatedFat 153.6, Cholesterol 1013.4, Sodium 2298.4, Carbohydrate 711.7, Fiber 21.2, Sugar 375.6, Protein 56.4
FRANGIPANE FILLING
Frangipane, an almond-flavored filling, was named after the 16th-century Marquis Muzio Frangipani, who invented a bitter-almond scent for perfuming gloves. Parisian pastry chefs were so enthusiastic, they created their own edible version.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 7
Steps:
- Place butter and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Store in an airtight container, refrigerated, up to 4 days.
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.
ALMOND FRANGIPANE
Frangipane, an almond-flovored paste, is a classic filling for tarts, such as the Sugar Plum Tart on page 462.
Yield makes 2 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Finely grind the nuts with 3 tablespoons sugar in a food processor.
- Put the butter and remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add the egg and yolk; mix 2 minutes. Add the nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
- Refrigerate in an airtight container until ready to use, up to 3 days.
QUICK AND EASY FRANGIPANE
In this shortcut, no-cook frangipane version, you skip the pastry cream and make frangipane with only butter, sugar, eggs, and almonds. If you don't use the frangipane right away, you can refrigerate it for a few hours but make sure to use it the same day.
Provided by nch
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
- Use at once or fill in an airtight container and refrigerate to use the same day.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 18.2 g, Cholesterol 69.4 mg, Fat 12.5 g, Fiber 0.1 g, Protein 7.4 g, SaturatedFat 6.1 g, Sodium 19.8 mg, Sugar 12.7 g
More about "almond frangipane recipes"
FRANGIPANE: ALMOND CREAM FILLING RECIPE FOR DESSERTS
From dessarts.com
4.4/5 (35)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.
KETO STRAWBERRY ALMOND FRANGIPANE - MY CRASH TEST LIFE
From mycrashtestlife.com
10 BEST ALMOND FRANGIPANE RECIPES | YUMMLY
From yummly.com
10 BEST ALMOND FRANGIPANE RECIPES | YUMMLY
From yummly.co.uk
ALMOND FRANGIPANE TART - HUNGRY COUPLE
From hungrycouplenyc.com
FRANGIPANE RECIPE: 3 TIPS FOR MAKING FRANGIPANE
From masterclass.com
FRANGIPANE (ALMOND CREAM) | A STAPLE IN THE FRENCH …
From pastrychefonline.com
HOW TO MAKE FRANGIPANE | ALLRECIPES
From allrecipes.com
EASY ALMOND CREAM FILLING (FRANGIPANE) - A BAKING JOURNEY
From abakingjourney.com
FRANGIPANE CAKE RECIPE WITH ALMOND FLOUR, STEP BY STEP
From cookingandme.com
ALMOND CREAM FILLING (FRANGIPANE) - LET THE BAKING …
From letthebakingbegin.com
FRANGIPANE (ALMOND CREAM) - LAWS OF BAKING
From lawsofbaking.com
ALMOND FRANGIPANE CAKE - YOGITRITION
From yogitrition.com
APRICOT FRANGIPANE TART WITH ALMOND CRUST - FOODWORTHFEED
From foodworthfeed.com
FRANGIPANE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ALMOND CREAM RECIPE – JOE PASTRY
From joepastry.com
FRANGIPANE (ALMOND CREAM) - SPATULA DESSERTS
From spatuladesserts.com
FIG BROWN BUTTER ALMOND FRANGIPANI TARTS — EVERYDAY GOURMET
From everydaygourmet.tv
APRICOTS ALMOND FRANGIPANE - EATBYALEX
From eatbyalex.com
PEACH FRANGIPANE GALETTE | FOODTALK
From foodtalkdaily.com
ALMOND FRANGIPANE | SAVEUR
From saveur.com
TOASTED ALMOND FRANGIPANE BARS - SAMMYWONGSKITCHEN
From sammywongskitchen.com
BEST FRANGIPANE RECIPE FROM SCRATCH | SIMPLE. TASTY. GOOD.
From junedarville.com
HOW TO MAKE HOMEMADE FRANGIPANE - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
ALMOND CREAM FILLING (EASY FRANGIPANE) - SWEETLY CAKES
From sweetlycakes.com
APRICOT & ALMOND FRANGIPANE TART - VEGAN FOOD & LIVING
From veganfoodandliving.com
10 BEST ALMOND FRANGIPANE TART RECIPES | YUMMLY
From yummly.com
FRANGIPANE RECIPE (FRENCH ALMOND PASTRY CREAM) | KITCHN
From thekitchn.com
RHUBARB ALMOND FRANGIPANE TART - HUMMINGBIRD THYME
From hummingbirdthyme.com
MATCHA ALMOND FRANGIPANE - NIKO NEKO MATCHA
From nikonekomatcha.com
BERRY FRANGIPANE CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
VEGAN FRANGIPANE: HOW TO MAKE A CLASSIC FRENCH ALMOND CREAM
From berrybaker.com
CRANBERRY ALMOND FRANGIPANE TART RECIPE ~ BARLEY & SAGE
From barleyandsage.com
FRANGIPANE FOR THE GALETTE DES ROIS RECIPE - SWEETLY CAKES BASIC …
From sweetlycakes.com
APRICOT FRANGIPANE TART - PARDON YOUR FRENCH
From pardonyourfrench.com
SUMMER FRUIT TART (WITH FRANGIPANE) | FOODTALK
From foodtalkdaily.com
ALMOND FRANGIPANE FILLING - SAMMYWONGSKITCHEN
From sammywongskitchen.com
RHUBARB & ALMOND FRANGIPANE TART RECIPE – FLOR BAKERY
From flor-bakery.com
FRANGIPANE RECIPES - BBC FOOD
From bbc.co.uk
RASPBERRY ALMOND FRANGIPANE TART RECIPE ~ BARLEY & SAGE
From barleyandsage.com
HOW TO MAKE FRANGIPANE - THE PIONEER WOMAN
From thepioneerwoman.com
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