When spring and summer come and you're making tarts with juicy fruits like cherries, apricots, nectarines, etc. it is always a good idea to spread a little bit of frangipane underneath the fruit to help prevent leaks. Also, in my humble opinion the almond in the frangipane enhances the tart and gives the fruit greater depth of flavor .
Here is the recipe:
Frangipane
4 oz almond paste
2 oz unsalted butter, soft
1/8 cup whole egg (about 1/2 an egg)
1 Tbsp sugar
1 1/2 tsp flour
Method: In your mixing bowl, mix the almond paste and butter together until smooth. Add egg, sugar, and flour and mix until well combined.
Store in an airtight container. Will keep in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
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I did not know what Frangipane was before I read this post... I'm excited to try your suggestion!
ReplyDeleteI actually have, somehow, never made a tart before. I should give it a whirl soon! Especially now that I have a tip from a Chez Panisse pastry chef!
Looking forward to reading more on your blog!