Best 3 Almond Frangipane Pies Recipes
Indulge in a delightful culinary journey with our Almond Frangipane Pies, a symphony of flavors and textures that will tantalize your taste buds. These exquisite pies showcase a delectable filling of sweet almond frangipane, nestled between layers of flaky, golden-brown crust. Discover a treasure trove of recipes, each offering a unique twist on this classic dessert. From the simplicity of our classic Almond Frangipane Pie to the decadence of our Chocolate Almond Frangipane Pie, there's a perfect pie for every palate. Explore variations like our Rustic Almond Frangipane Tart, featuring a free-form crust and a rustic charm, or our Mini Almond Frangipane Tarts, perfect for individual servings or special occasions. Whichever recipe you choose, prepare to embark on a culinary adventure that celebrates the harmonious blend of almonds, butter, and sugar, encased in a perfectly baked crust.
Check out the recipes below so you can choose the best recipe for yourself!
FRANGIPANE: ALMOND CREAM
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Frangipane is a classic almond cream made of sugar, butter, almond flour, and vanilla; it's used as a filling for tarts, cakes, and pastries.
Provided by Rebecca Franklin
Categories Dessert Ingredient
Time 5m
Number Of Ingredients 6
Steps:
- When you are ready to use it, fill your pastries, tart, or tartlets and bake.
Nutrition Facts : Calories 932 kcal, Carbohydrate 69 g, Cholesterol 278 mg, Fiber 7 g, Protein 19 g, SaturatedFat 26 g, Sodium 346 mg, Sugar 53 g, Fat 67 g, ServingSize 2/3 cup (1 serving), UnsaturatedFat 0 g
ALMOND FRANGIPANE
Frangipane, an almond-flovored paste, is a classic filling for tarts, such as the Sugar Plum Tart on page 462.
Yield makes 2 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Finely grind the nuts with 3 tablespoons sugar in a food processor.
- Put the butter and remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add the egg and yolk; mix 2 minutes. Add the nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
- Refrigerate in an airtight container until ready to use, up to 3 days.
RHUBARB FRANGIPANE PIE
Provided by Allison Kave
Categories Dessert Bake Easter Almond Spring Rhubarb Party Advance Prep Required Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 9-inch (23-cm) pie crust
Number Of Ingredients 16
Steps:
- Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out half of the dough into an 11-inch (28-cm) circle about 1/8 to 1/4 inch (3 to 6 mm) thick. Line a 9-inch (23-cm) pie plate with the dough, and trim the overhang to 1 inch (2.5 cm). Refrigerate the crust until ready to bake.
- Make the frangipane filling: In a food processor, grind the almonds and sugar until they are sandy. Add the butter, then the egg, flour, and vanilla and mix until smooth.
- Make the rhubarb filling: In a large bowl, mix together the sugar, cornstarch, and salt. Add the rhubarb and orange zest and toss to coat.
- Spread the frangipane over the bottom crust. Pile the rhubarb filling on top. Brush the pie shell edges with egg wash or milk.
- Roll out the other half of the pie crust into an 11-inch (28-cm) circle. Lay the dough over the surface of the pie. Trim the edges and tuck the dough inward or outward, pressing and rolling the bottom and top crust edges together. Crimp them into a decorative edge, brush with egg wash or milk, and sprinkle raw sugar over the top. Cut vents into the top crust to allow steam to escape.
- Put the pie on a baking sheet and bake for 20 minutes, rotating once halfway through. Lower the temperature to 350°F (175°C) and bake for 30 to 40 minutes more, until the crust is golden and the filling is set (you'll see thick juices bubbling out when it's ready). Remove the pie to cool completely on a wire rack, at least 1 hour.
- This pie can be refrigerated for up to 1 week, covered in plastic wrap. Let it come to room temperature before serving, or warm it in a low oven. It can be kept frozen for up to 2 months: Cover it in plastic wrap, then in foil, and let it come to room temperature before serving.
Tips:
- Use almond flour with a fine texture for a smooth frangipane filling.
- Soften the butter and cream cheese to room temperature before creaming them together. This will help the mixture to become smooth and fluffy.
- Add the sugar gradually to the butter and cream cheese mixture, beating well after each addition. This will help to prevent the mixture from becoming grainy.
- Stir in the eggs one at a time, beating well after each addition. This will help to prevent the mixture from curdling.
- Add the almond flour, salt, and vanilla extract to the mixture and stir until just combined. Do not overmix, as this can make the filling tough.
- For a richer flavor, use brown sugar instead of granulated sugar.
- For a nutty flavor, add chopped walnuts, pecans, or almonds to the filling.
- For a citrusy flavor, add grated lemon or orange zest to the filling.
- Bake the pies in a preheated oven until the crust is golden brown and the filling is set. A toothpick inserted into the center of the filling should come out clean.
- Let the pies cool completely before serving. This will help the filling to set and firm up.
Conclusion:
Almond frangipane pies are a delicious and versatile dessert that can be enjoyed all year round. With a few simple tips, you can make perfect almond frangipane pies that will impress your friends and family. These pies are perfect for special occasions or everyday enjoyment.
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