There’s something special about almond paste. It gives products a subtle flavor and adds a nice texture. A couple of weeks ago I bought a case and made:
Almond Chocolate Chip Cookies, MrMacho’s favorite.
Almond Cherry Biscotti
Pear Frangipane Tart
Saturday, after our Hudson Valley Baking Society (HVBS) membership meeting, we had a workshop, Baking with Almond Paste.
(The mixers were not entirely cooperative.)
That afternoon at home I made another Pear Frangipane Tart.
Frangipane is an almond filling made with almond paste (or ground almonds). This filling is most often spread over a crust (tart, cookie, or pie crust) and topped with fresh fruit. Bakeries keep a supply of tart shells par-baked and stored at room temp until ready to finish.
For the above tart, use your favorite sweet cookie crust dough; reserve a small amount of dough to use as a streusel topping. Press most of the dough into a pan and parbake until a light golden brown. Let cool for a few minutes, spread a thin layer of frangipane, and top with a layer of fresh fruit. Sprinkle remaining dough/streusel and bake at 350 degrees until done (approx 20 minutes) until the crust is a deep golden brown and the top is a light brown. Cool before cutting.
1 cup almond paste (8 ounces)
1 cup sugar
½ cup butter
1 teaspoon vanilla
1 teaspoon almond
½ cup flour
¼ teaspoon salt
Beat together almond paste, sugar, and butter. Add eggs and extracts, beating until smooth. Mix in flour and salt. Spread thin layer over tart crust or use as filling for other products. Store in fridge.
Fresh fruit season is perfect for selling this product, especially at farmers’ markets. Make individual tarts or a large tart cut into small pieces. Optional: add a dusting of confectioners’ sugar.
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