Today I am serving a wonderful Frangipane Tart with crispy pastry and lovely moist sweet filling. Frangipane is the description used for the almond filling, which is mainly made up of… almonds!
Pastry
For this tart you can use homemade shortcrust pastry or buy one from the shop. I would suggest to bake pastry for approx. 15 min before putting filling in. This will stop the pastry from going soggy. No one likes a soggy bottom!
Almond filling
from blog kwestia smaku
125 g butter (soft)
100 g caster sugar
1 vanilla sugar
1 egg
1 tablespoon of amaretto
125 g ground almonds
40 g flour
Beat soft butter with caster sugar and vanilla sugar on a light mass for about 4 minutes. Add an egg and beat for about 3-4 minutes for fluffy mass. Add the amaretto, ground almonds and flour, then combine all ingredients with a spoon.
Baking
Preheat the oven to 180 C. Bake pastry for approx. 15 min. Pour the almond mass, and then put the soft dried pears or apricots on the top (and sprinkle with almond flakes if you want). Put in a preheated oven and bake for approx. 30 min. Remove from the oven and cool down a bit. Drizzle with melted dark or white chocolate.
