Frangipane

Name: Frangipane
Yield: makes about 1 cup (250 ml), enough for one 12-inch (30-cm) galette
Ingredients: 4 ounces (115 g) almond paste, crumbled; 1 1/2 teaspoons sugar; 1 1/2 teaspoons all-purpose flour; 1/8 teaspoon almond extract; 6 tablespoons (3 ounces/90 g) unsalted or salted butter, at room temperature; 1 large egg, at room temperature; 1 teaspoon rum, kirsch, or Calvados (optional)

December 9, 2011

A thin layer of frangipane baked under a pinwheel of sliced fruit in a tart shell crust not only adds richness and the flavor of almonds to complement the sweet-tangy fruit, it also helps keep the tart shell crisp because it acts as a barrier between fruit juices and the pastry. Almond paste is available in the baking aisle of supermarkets. It is not marzipan, which has more sugar and is usually used for modeling and shaping.

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