FRANGIPANI PIE
An Aussie version of Pineapple Cream Pie, this beautiful dessert pays tribute to the gorgeously aromatic white-&-gold tropical frangipani flower. I love coconut, so I've jazzed up this Golden Circle recipe with coconut milk and shredded coconut...mmmm! I use a simple biscuit crumb crust, but any favourite pastry shell will do. The time for the preparation of the shell is not included.
Provided by catxx
Categories Pie
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180 degrees C.
- Pineapple Layer: Pour the crushed pineapple into saucepan, add cornflour and bring to boil stirring constantly.
- Cook for 1 min then remove from heat.
- Quickly stir in egg yolks and put mix aside to cool.
- Coconut Cream Layer: Heat the milk and sugar in a saucepan over gentle heat until sugar is dissolved.
- Add the cornflour/water mix, stirring constantly until mixture thickens and boils.
- Remove from the heat, then add the shredded coconut, butter/marg.
- and vanilla.
- Set aside to cool.
- Meringue: Whip the egg whites until light and fluffy.
- Gradually add the sugar, beating well with each addition until the sugar is dissolved.
- Assembly: Spoon half the coconut cream mix into the pie shell.
- Add the pineapple mixture, then the remaining coconut cream.
- Top with the meringue mix.
- Bake for 15 minutes or until the meringue is golden and cooked.
FRANGIPANE
This can be used as a filling for coffeecake, Danish pastries, croissants, or mixed with fruit for pies. It can also be used plain as a tart filling. If you measure by weight, each ingredient is used in equal amounts.
Provided by CHRISTINIBEANIE
Categories World Cuisine Recipes European French
Time 15m
Yield 16
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together the almond paste, sugar and butter until smooth. Gradually mix in the eggs, and then the flour until well blended. Store in the refrigerator until ready to use.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 15.7 g, Cholesterol 43.5 mg, Fat 8.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 4.1 g, Sodium 52.3 mg, Sugar 6.3 g
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.
RHUBARB FRANGIPANE PIE
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
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.
CHERRY FRANGIPANE TART
The perfect summer dessert - fruity, sweet and delicious
Provided by Orlando Murrin
Categories Dessert, Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 13
Steps:
- To make the pastry, process the flour (or flour and semolina, which gives it extra crunch) and butter, then add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.
- Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Stir in the kirsch or Armagnac. Chill for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin. Fill with lightly greased foil and baking beans and bake for 20-25 mins, removing foil after 15 mins, until golden. Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, arrange the cherries on top in a single layer. Heat the cherry conserve with 1 tbsp water until smooth, then brush over the cherries. Leave to cool before removing from the tin. Cut into wedges to serve, adding a spoonful of crème fraîche if you like.
Nutrition Facts : Calories 765 calories, Fat 50 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.72 milligram of sodium
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