Recipes

Almond Frangipane

(presented at King Market 9/13/09)

Pastry chef Anja Spence, aka Miss Zumstein,  likes to pair her tart filling of ground almonds, vanilla and egg with the fruits of autumn, especially ripe plums and pears. You will also want to try almond frangipane in summer—with berries, apricots or cherries.

• ½ cup unsalted butter
• ½ cup sugar
• 1 egg
• 1 cup toasted, ground almonds
• 1 t Kirsch
• 2 tsp vanilla extract
• ½ tsp salt
• 1 Tbsp flour
• optional: 2 Tbsp dark rum
• 3 ripe pears or equivalent (see Notes)

Directions: Preheat oven to 350 degrees.

Cream butter and sugar. Add egg and mix. Add vanilla extract and mix. Add nuts, salt and flour, rum if using, and blend until smooth.

Chill almond frangipane mixture in the refrigerator for 30 minutes.

Fill a 10” tart shell with the almond frangipane, top with fruit, and bake to golden brown.  A 10-inch tart may take 20-25 minutes.

Notes: Pears and peaches should be peeled and sliced. Cut plums and apricots in half and drop into the almond frangipane cut side down. If using fresh berries, drop about half a pint into the filling. Use the same amount of pitted cherries.

The almond frangipane mixture can hold refrigerated for one week, and keeps well frozen.

Kirsch is a cherry brandy sold in liquor stores.

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