Best 5 Almond Frangipane Recipes
Indulge in the delectable world of almond frangipane, a culinary masterpiece that tantalizes taste buds with its rich, nutty flavor and velvety smooth texture. This versatile filling or topping finds its way into various pastries, from classic tarts and cakes to elegant galettes and brioches. Its origins can be traced back to medieval France, where it was initially used as a filling for galettes des rois, a traditional Epiphany cake. Today, almond frangipane has become a beloved ingredient in both professional and home kitchens, adding a touch of sophistication and indulgence to sweet creations.
This article presents a collection of delectable almond frangipane recipes, each offering a unique take on this timeless classic. From the classic almond frangipane tart, featuring a buttery crust and a luscious almond filling, to the rustic charm of the almond frangipane galette, each recipe promises an explosion of flavors and textures.
For those seeking a delightful breakfast treat, the almond frangipane brioche is sure to impress. With its soft, fluffy brioche dough and a generous layer of almond frangipane filling, this pastry is a perfect way to start the day. And for those with a sweet tooth, the almond frangipane cake will not disappoint. Featuring a moist, tender almond-infused sponge and a decadent almond frangipane layer, this cake is an absolute crowd-pleaser.
Whether you're a seasoned baker or just starting your culinary journey, these almond frangipane recipes are sure to inspire and delight. So, let's embark on a flavorful adventure and discover the endless possibilities of this timeless pastry delight.
APRICOT TART WITH PISTACHIO-ALMOND FRANGIPANE
Categories Fruit Nut Dessert Bake Apricot Almond Pistachio Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 20
Steps:
- For crust:
- Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Cover and refrigerate at least 1 hour and up to 1 day.
- For filling:
- Combine pistachios, almonds, and sugar in processor. Blend until nuts are finely ground. Add butter and blend to paste consistency. Using on/off turns, mix in egg and both extracts. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
- Preheat oven to 375°F. Bake chilled crust until light golden, pressing any bubbles with back of fork, about 18 minutes. Cool crust on rack 15 minutes.
- Spread filling evenly in crust. Arrange apricot halves, cut side down, close together in concentric circles atop filling, fitting in as many as possible. Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes. Cool tart completely on rack.
- For glaze:
- Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart. Sprinkle chopped pistachios around edge of tart. (Can be prepared 8 hours ahead; let stand at room temperature.)
FRANGIPANE FOR CRANBERRY-ALMOND TARTS
This recipe for frangipane is from the How Sweet It Is bakery in New York City. Use it to make Cranberry-Almond Tarts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 30 tarts
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, add butter and almond paste; mix to combine. Add sugar; mix to combine. Add egg and beat to combine, scraping down sides of bowl, if necessary. With the mixer on low, add cake flour. Continue mixing until well combined.
GRAPE AND ALMOND FRANGIPANE TART
A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's a breeze to whiz up in a food processor-simply grind the almonds and sugar, then add the flour, butter, and eggs. The oven's heat concentrates the grapes' sweetness and perfume, and dusting the hot tart with confectioners sugar bestows a subtle shine.
Provided by Melissa Roberts
Categories Food Processor Fruit Dessert Bake Christmas Thanksgiving Vegetarian Almond Fall Christmas Eve Grape Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make tart shell:
- Preheat oven to 375°F with rack in middle. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-by 10-inch rectangle. Fit dough into tart pan, letting excess hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes (or freeze 10 minutes).
- Line shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 20 to 25 minutes.
- Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Cool completely. Leave oven on.
- Make filling and bake tart:
- Pulse whole almonds with 1/4 cup sugar in a food processor until finely ground. Add flour and salt and pulse to combine.
- Beat together butter and remaining 1/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. With mixer at low speed, mix in almond mixture until just combined.
- Spread filling evenly in tart shell and scatter grapes over it, lightly pressing them in. Sprinkle sliced almonds around grapes. Bake until filling is puffed and golden-brown, 35 to 40 minutes. While still hot, dust tart with confectioners sugar, then cool completely.
NECTARINE ALMOND FRANGIPANE TART
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- Make dough:
- Put oven rack in middle position and preheat to 375°F.
- Pulse flour, sugar, and salt in a food processor until combined. Add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolks, vanilla, and water and pulse just until incorporated and dough begins to form large clumps.
- Turn dough out onto a work surface and divide into 4 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Gather dough together using scraper and form into a ball, then flatten into a rectangle.
- Put dough in tart pan and pat out with well-floured fingers into an even layer over bottom and up sides so it extends about 1/4 inch above rim. Chill 30 minutes.
- Lightly prick tart shell all over with a fork, then line with foil and fill with pie weights. Bake shell until golden around edge, about 15 minutes. Carefully remove foil and weights and bake until shell is golden all over, about 15 minutes more. Cool shell completely in pan on a rack. Leave oven on.
- Make filling:
- Beat together almond paste, butter, sugar, and almond extract in a bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Reduce speed to low and add eggs, 1 at a time, beating well after each addition, then mix in flour and salt.
- Halve nectarines, discarding pits, then cut into 1/4-inch-wide wedges.
- Spread frangipane filling evenly in tart shell. Stand nectarine wedges, skin sides down, decoratively in filling, being careful not to push too far into filling.
- Bake tart until frangipane is puffed and golden and edges of nectarines are golden brown, about 1 1/4 hours.
- Make glaze:
- Heat preserves and water in a 1-quart saucepan over moderately high heat, stirring, until preserves are melted. Remove from heat and force through a fine-mesh sieve into a small bowl, discarding solids. Stir in Amaretto (if using).
- Brush top of hot tart generously with glaze and cool in pan on rack 15 minutes. Remove side of pan and cool tart completely, about 2 hours.
ALMOND FRANGIPANE PIES
If you like pecan pie and like almonds you will enjoy this. It is like pecan pie but made with almonds instead, hence the name of the mini pies. Once again I use the refrigerated pie crust dough, added extra vanilla, almond extract and sugar as noted in this recipe. I LOVE almond and this is yummy...
Provided by Key Lime
Categories Desserts
Time 10m
Number Of Ingredients 9
Steps:
- 1. Preheat the electric pie maker until ready to use.
- 2. Cut the pre made crust into 4 large rounds using the pastry cutter.
- 3. In a food processor, combine 1 cup of the toasted almonds and sugar. Process until the mixture is finely ground. Add the butter, egg, egg yolk, vanilla and almond extract. Process until well blended and smooth.
- 4. Working quickly, place the pie dough rounds into the pie maker, molding the dough into the wells, forming the bottom crust.
- 5. Divide the filling among the 4 crusts and spread evenly. The remaining almonds are used for "garnish".
- 6. Following manufacturers instructions, bake the pies until the crusts are brown and the filling is puffed and slightly cracked, about 11 minutes.
- 7. Using the pie lifter or fork, gently remove the pies onto a wire rack to cool.
- 8. Once cooled, top with confectioners sugar, remaining almonds and raspberries. Serve warm or at room temperature.
Tips:
- To make the perfect almond frangipane, start with high-quality ingredients. Use real butter and fresh ground almonds for the best flavor and texture.
- Make sure the butter is softened to room temperature before creaming it with the sugar. This will help to create a smooth and creamy mixture.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the mixture from curdling.
- Stir in the ground almonds, flour, and baking powder until just combined. Do not overmix, or the frangipane will become tough.
- Bake the frangipane in a preheated oven until it is golden brown and a toothpick inserted into the center comes out clean.
- Allow the frangipane to cool completely before serving. This will help it to set and firm up.
Conclusion:
Almond frangipane is a delicious and versatile pastry filling that can be used in a variety of desserts. It is easy to make and can be customized to suit your own taste. With these tips, you can create the perfect almond frangipane every time.
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