What does frangipane mean? A pastry filled with this cream Webster Dictionary(0.00 / 0 votes)Rate this definition: Frangipane(noun) a perfume of jasmine; frangipani Frangipane(noun) a species of pastry, containing cream and almonds Origin: [F. frangipane; supposed to be called so from the inventor, the Marquis Frangipani, major general under Louis XIV.] Freebase(0.00 / 0 votes)Rate this definition: Frangipane Frangipane is a filling made from or flavored like almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries, such as the Jesuite. An alternative French spelling from a 1674 cookbook is franchipane with the earliest modern spelling coming from a 1732 confectioners' dictionary. Originally designated as a custard tart flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods. France has many traditional foods associated with Christmas celebration. One of these is Frangipane.

These days it is normally made of butter, sugar, eggs, and ground almonds: beat butter and sugar together until pale and fluffy, gradually beat in the eggs, fold in the ground almonds. In some anecdotes it was the kind of sweet that the noblewoman Jacopa da Settesoli brought to St. Francis of Assisi in 1226, when he was dying. On Epiphany, the French cut the King Cake, a round cake made of frangipane layers into slices to be distributed by a child known as le petit roi who is usually hiding under the dining table. The cake is decorated with stars, a crown, flowers and a special bean hidden inside the cake. Whoever gets the piece of the frangipane cake with the bean is crowned “king” or “queen” for the following year. Chambers 20th Century Dictionary(0.00 / 0 votes)Rate this definition: Frangipane fran′ji-pān, n. a kind of pastry-cake, filled with cream, almonds, and sugar: a perfume from the flower of the red jasmine, or in imitation of it.—Also Fran′gipani.

[Fr., from a personal name.] Numerology The numerical value of frangipane in Chaldean Numerology is: 3 Pythagorean Numerology What is frangipane? – Joe Pastry Archives: What is frangipane? Or frangipani as it’s also called. Good question. To put it succinctly, it’s a filling, one that’s frequently flavored with nuts (usually almonds, but also hazelnuts or pistachios) and used in pies, tarts and cakes. It’s egg-based, which puts it in the custard family, though of the “still” (i.e. baked) variety. That’s as specific a definition as I can come up with, because truth be told, “frangipane” is one of the most varied substances in all of pastrydom. On one end of the texture spectrum, it can be an nut-flavored pastry cream, composed of whipped eggs, sugar, butter and almond or hazelnut paste. But franginpane can get much, much firmer depending on what you add to it.

Put in a little flour and swap out the nut paste for actual ground almonds, pistachios or hazelnuts and you get a very batter-like device, one that bakes up more cakey than creamy. Add still more flour and nuts and the result can be a firm tart crust. In pear tarts, frangipane varies from the very light to the somewhat cakey. It often contains ground almonds and a small amount of flour, though purists prefer no flour at all. I like a little flour, personally, both for the texture and the added insurance it provides against “breaking”. Posted on Apple Frangipane Tart Recipe - Taste.com.au Taste.com.au Cooking for 1 or 2 Easter This French style pastry has a fruity twist. 0:15 Super Food Ideas - April 2013 , Page 14 Recipe by Lucy Nunes 2 sheets frozen shortcrust pastry, partially thawed 100g butter, softened 2 small golden delicious apples, peeled, cored, quartered, thinly sliced Extra 10g butter, melted Icing sugar mixture, for dusting Energy All nutrition values are per serve.

Select all ingredients Add to my Shopping List Shop Ingredients Now [?] Notes Step 1 Preheat oven to 200C/180C fan-forced. Line an 2.5cm-deep, 11cm x 34cm loose-based rectangular fluted tart pan with pastry. Trim edges. Prick base all over with a fork. Place on a baking tray. Line pastry with baking paper. Fill with pastry weights or uncooked rice. Step 2 Bake for 10 minutes. Remove weights or rice and paper. Bake for another 10 minutes or until pastry is golden. Step 3 Meanwhile, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in almond and flour. Spoon almond mixture into pastry case. Level top with a spatula. Arrange apple on top, overlapping slices slightly. Drizzle melted butter over apple. Step 4 Bake tart for 35 minutes or until golden. Cool in pan. Serve dusted with icing sugar. Frangipane is a traditional French-style pastry filling made with butter, almonds and sugar.

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It explains that if you do not provide us with information we have requested from you, we may not be able to provide you with the goods and services you require. It also explains how you can access or seek correction of your personal information, how you can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature. Please enter your email address to reset your password GALETTE DES ROIS - Recipe & History Galette des Rois by patisseriemakesperfect | posted in: Blog Update , Pastry , Patisserie , Recipes | 9 Happy New Year All! No January detox here, I’ve started off with the rich butter laden pastry that we know as puff pastry. I wont be producing low fat versions of my recipes because I think patisserie is something that should be decadent. I’d rather go without certain brands of chocolate, crisps and biscuits if it means once a week I get to tuck into something truly scrumptious.

This delicious Galette des Rois is eaten in January to mark the Epiphany of Jesus Christ, in the North of France it’s a puff pastry pie traditionally filled with a layer of frangipane, in the South of France it’s called a Gateau des Rois and it’s a ring shaped brioche decorated with candied fruit. The Galette des Rois is not to be confused with a Pithivier, although the two look virtually the same and traditionally contain pretty much the same filling. Nowadays the pithivier can be either sweet or savoury and is believed to have come from the town of Pithiviers in France. The Galette des Rois however has a rich history and is steeped in tradition. It is said that traditional versions of a Galette des Rois should contain a figurine of some sort, typically referred to as la fève because this used to be a broad bean. The youngest member of the family, generally considered the most innocent, must cut the cake into portions and the person that gets the figurine is allowed to be the King for the day.

A paper crown is normally included with the cake and the person that finds la fève is expected to provide the cake next time. Just like the giant Stollen mentioned in my Stollen post, the French also love a giant Galette des Rois. Every year, a reception is held at the Elysée Palace, a huge galette (measuring 1.2 m across for 150 people) is made for the President of the French Republic. But the artisan baker and pastry chef responsible for making it is instructed not to put a fève in the cake because “it would not be appropriate to find a king in the presidential palace of the Republic”. The rich history and these traditions that are still upheld are part of the reason I love French Patisserie so much. Long gone are the coins in our christmas puddings! There are lots of recipes about for Galette des Rois, but I settled upon the lovely looking recipe in Edd Kimber’s latest book Patisserie Made Simple . This week the recipe was made available online by the publishers, however it didn’t include the rough puff recipe included the book.

I’ve only ever made puff pastry the traditional way before, incorporating a rolled out block of butter into a block of pastry, for more details on the traditional method see here . Rough puff is very easy to make, but it still has a number of rolls and folds that must be completed, so it isn’t as quick as some pastries. The pastry is made by combining chunks of butter and flour before bringing it together with a small amount of water. The pastry should be dry and not at all sticky, this is then rolled out into a long rectangle and folded in three like a letter so that the pastry overlaps. The pastry is turned 90 degrees, rolled out and folded again. The pastry is then placed in the fridge to chill for 30 minutes. After this time, the rolling and folding must be repeated twice more at 30 minute intervals. You then need to leave the pastry to rest for an hour before you come to use it. The frangipane filling is very easy to make, a mixture of sugar, butter, ground almonds and eggs. The twist in this recipe is the inclusion of rum soaked raisins, I was sceptical of the raisins, but they’re really good and they work really well.

It’s very easy to make the raisins, a mix of raisins and dark rum are heated until all the rum is soaked in. These are left to cool until you need them. The pastry is cut into discs of 8cm and 9cm, the larger disc is for the top so that the pastry top matches after the filling has been added. The recipe specifies that you can make 8 Galette des Rois, but I was able to make 10 and I think you could probably get up to 12 with the amount of filling there is. The pastries are then egg washed and placed in the fridge for 15 mins before they are scored lightly with a knife to create a pattern. It’s important that you chill the pastry as it makes the scoring easier, you just want to mark it lightly, not cut all of the way through, otherwise your filling will burst out. Place them in the oven and bake until they’re golden and when they are cooler, tuck in. 100ml Cold water Instructions To make the puff pastry put the flour and salt in a bowl and add the diced butter. Mix it in using a blunt knife to cut the pieces very slightly in size.

Add 60ml of the water and stir to combine, then add the remaining water if the mixture seems dry. Tip the mixture onto a work surface and gently bring it together into a uniform dough - it should be soft but not sticky. Lightly flour the work surface and roll out the dough with the short edge facing you into a long rectangle, three times as long as it is wide. The exact proportions are not critical. brush off any excess flour. Fold the top third of the dough over the middle third then fold the bottom third over the other two-thirds, as if you are folding a business letter. Turn the dough 90 degrees so that the open ends are facing you. Repeat the rolling and folding process and then put it in the fridge for 30 minutes before repeating the rolling and folding twice more. Chill the dough for 1 hour before using. To make the frangipane, put the raisins and the rum in a small pan over a medium heat and heat until the rum has been absorbed into the raisins. Tip into a small bowl and set aside to cool. Put the butter and caster sugar in a medium bowl and, using an electric mixer, beat until light and fluffy, about 5 minutes.

Add the whole eggs one at a time, beating until fully combined before adding the next. Add the almonds and mix to combine. Mix in the rum soaked raisins, then put it in the fridge until needed. Line two baking trays with baking parchment. Divide the pastry into two pieces and roll out each on a lightly floured work surface until 2–3mm thick. Using an 8cm cookie cutter, cut out eight rounds of pastry. Using a 9cm cookie cutter cut out another eight rounds of pastry. To assemble, spread the frangipane onto the smaller rounds of pastry leaving 2cm clear around the edge. Beat the egg yolk with 1 teaspoon of water and brush this eggwash around the edge of each pastry. Top each with a larger round of pastry, pressing the two pieces together to seal and place on the prepared trays. (Using a slightly larger piece of pastry for the top means that you can get a flush finish without stretching the pastry). Brush the pastries with the eggwash and put them in the fridge for 15 minutes. Preheat the oven to 200°C (180°C fan oven)/gas 6.

Remove the trays from the fridge and, using a knife, draw a decorative pattern onto the tops of the pastries. Bake for 30–35 minutes until the pastry is golden brown. Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely before serving. These pastries are best served on the day they are made. 3.2.2885 These are actually very simple to make and I really recommend Patisserie Made Simple as the recipes I’ve tried have been really good, Have you made Galette des Rois or Pithiviers? I think these might possibly be my new favourite type of pie. Thanks for reading all and I hope you’ve all had a great start to 2015. Angela Pear Tart Recipe | SimplyRecipes.com Pear Tart Recipe 1/3 cup almond paste (not marzipan) 2 teaspoons of sugar 1/2 teaspoon of almond extract 3 large Bosc pears 2 tablespoons Reisling or water Method 1 Prepare the pâte brisée crust.

Roll it out to a 13-inch circle and press it into a 10-inch tart pan with a removable bottom (if you don't have a tart pan, a pie plate is just fine). Fit the dough into the edges and then trim off the excess dough leaning over the top. Put the crust in the freezer to chill for a half hour. Preheat the oven to 375 F. 2 To prepare the frangipane beat together the almond paste and sugar to break it apart. Beat in the butter. Mix in the egg, flour, salt, and almond extract and beat until light and fluffy. Don't fret if there are a few little chunks of almond paste. Also, don't worry if it seems like you didn't make enough as the frangipane will rise during baking. 3 Peel and core the pears, and then slice them thinly, about 1/8 to 1/4-inch thick. Places the slices in a bowl with the lemon juice to help preserve their color. 4 Spread the frangipane over the bottom of the tart shell.

Next, carefully arrange the pear slices in a decorative pattern (they can slightly overlap, but don't build them up in layers or the tart will lack a refined appearance). Bake for 30-35 minutes or until the pears take on a bit of color and the edges of the tart shell are golden brown. Cool on a wire rack. 5 While the tart bakes, place the apricot jam, lemon peel, vanilla extract, and water or Riesling into a small sauce pan and warm over medium heat for 5 to 8 minutes, constantly stirring. Once it has reduced and thickened take it off the heat and set it aside. Once the tart is out of the oven brush the apricot glaze over the pears. Serve. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Pear Tart on Simply Recipes. Thank you! If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram , Facebook , & Twitter !

Garrett McCord Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Find more cocktails from Garrett on his website, Coupe de Grace . Vivien Hi, I loved your recipe and would like to make it into mini-tarts for Xmas. I am hoping to prepare in advance, I got few questions. 1. How long can baked tart shells be kept in fridge without affecting it’s texture or going all soft? (just plain tart shells, no toppings) 2. I would like to coat a chocolate layer on tart shells? How long can I store in fridge after that? I can just coat with warm melted chocolate right? Is milk or dark chocolate better? 3. After I filled tarts with custard, fruits and glazed them, how long can they be stored in fridge without going all soggy? 4. Do I only apply glaze on fruits only or also edges of tart shells too? Thank you so much. I have been looking online for answers and no luck.. Please help. 1. Keep them in the freezer.

Much easier. May need to increase the baking time a bit though after. 2. Choose whatever chocolate you like, but unless you temper it it won’t freeze or chill well for long periods of time. 3. About a day or two. 4. Just the fruit and topping, not the shell. ~Garrett Can I use barlette pears for this recipe? That’s fine. ~Garrett How to make the perfect bakewell tart | Life and style | The Guardian How to cook the perfect ... How to make the perfect bakewell tart Whether you call it a pudding or tart, this Derbyshire favourite can be made with puff or shortcrust pastry, with frangipane or custard. Well, how would you bake a bakewell? Felicity Cloake's perfect bakewell tart. Photograph: Felicity Cloake for the Guardian Share on Messenger Close A modest Derbyshire tart, this, but one whose very name excites controversy. In Bakewell itself, it's definitely a pudding, the name by which it was apparently known until the 20th century, though, as Alan Davidson's Oxford Companion to Food observes, truth be told it's "more of a tart", wherever it's baked.

The more interesting discussion, as far as I'm concerned, concerns the filling. Although, according to this incredibly comprehensive article on its origins , the first recorded recipe dates from 1836, its medieval precursors came in two main forms: flavoured custard tarts with candied fruit, and Lenten almond-paste tarts. Strangely, recipes up to the mid-20th century tend towards the custard sort, but these days, if it doesn't contain frangipane, it's not a bakewell tart. (Or pudding.) But that frangipane shouldn't be stodgy, or wincingly sweet. The pastry mustn't be cardboardy, or soft. And the jam … well, that's a veritable wasp's nest. Pastry Ruth Lowinsky's bakewell tart. Photograph: Felicity Cloake for the Guardian Let's start with the relatively straightforward matter of pastry.

Puff seems to be more traditional, quoted in both the 1836 recipe and an 1837 one held by the Derbyshire Record Office, but the only modern version I find using it is Ruth Lowinsky's 1931 version, included in Arabella Boxer's Book of English Food. Boxer says she makes hers with short instead, but I stick with the original, and decide she's right; this would work well with a soft, wobbly custard filling, but it's too flimsy for frangipane. Florence White's bakewell tart. Photograph: Felicity Cloake for the Guardian Florence White's "early 19th-century recipe still used in Derbyshire", taken from her Good Things in England, simply specifies "rich pastry", which I take to mean a shortcrust enriched with egg, as used by Annie Bell in her Baking Bible. I don't think this, or the ground almonds Bell also adds, are necessary though: I much prefer the savoury plainness of Tamasin Day-Lewis's ordinary shortcrust, which sets off the rich frangipane nicely.

I'm opting for a high butter to flour ratio, to ensure optimum crispness. Bell, and London baker Lily Vanilli ( whose tarts , according to Vogue, are the "best in town") blind-bake the pastry shell, rather than adding the filling straight to the raw pastry, which also adds crunch. She and White's source both make tartlets rather than full-sized tarts, which give a rather high pastry to frangipane ratio. Vanilli's do look very pretty indeed though: worth bearing in mind for a picnic, should the weather hold. Fruit Lily Vanilli's bakewell tart. Photograph: Felicity Cloake for the Guardian Jam is, of course the order of the day here: Bell and Day-Lewis use raspberry, which I'd consider traditional, but as it seems the earliest recipes all involve candied fruit, everything's to play for here. Indeed, White chooses strawberry, and Lowinsky a greedy two layers, one of apricot, and one of strawberry.

Raspberry remains my favourite, but I'm swayed by Vanilli's alternative – in her book, Sweet Tooth, she writes that in the bakery, they vary the fruit by season, and, as not much is in the shops yet, I plump for a frozen berry compote. It provides a beautifully sharp foil for the sweet, fluffy frangipane above. Not traditional, perhaps, but then, neither is jam. If you're attached to the latter however, go for a low-sugar version for a fruitier finish. Frangipane … or not Tamasin Day-Lewis's bakewell tart. Photograph: Felicity Cloake for the Guardian Bell and Vanilli both make their frangipanes in much the same way as one might make a sponge cake, creaming together butter and sugar, beating in eggs, then folding in dry ingredients (ground almonds for Bell, almonds and flour for Vanilli). Both are pleasingly light and fluffy; more so than the denser, moister frangipane in Day-Lewis's recipe , made by whisking hot melted butter into the remaining ingredients, which makes it more of a sophisticated, "just a sliver" dessert option.

I prefer the slightly more savoury flavour of Vanilli's frangipane, which I attribute to the flour, but, like Bell, I'll be adding a little baking powder to the mixture too, for extra lift. Day-Lewis flavours her frangipane with bitter almond extract, which stops it from being too sweet, and Vanilli does the same with citrus zest. Grapefruit tastes weird here, and orange is too strident, so I'll be going with lemon, to match the juice in my compote. Lowinsky doesn't use a frangipane at all: instead she adds a layer of ground almonds on top of the jam, and then tops it with a mixture made from butter, sugar, eggs and breadcrumbs, with a hefty dose of lemon juice. It's more like a jam-flavoured treacle tart than anything else.White leaves the almonds out altogether in favour of a custard, made by pouring hot butter into eggs and sugar. As a custard tart, it's nice enough. As a bakewell, I think its moment has passed. Extras Annie Bell's bakewell tart.

Photograph: Felicity Cloake for the Guardian As if there weren't enough almonds involved here, Bell lines her tart with a layer of marzipan – overkill. I'm also unconvinced by the raisins she adds to the frangipane, which contribute yet more sweetness. Sadly (given I never miss an opportunity to eat the stuff from a spoon), I must say that same for Vanilli's almond buttercream: it looks pretty, but it's just gilding the lily here. The cherries on top do work nicely though, if you're going for mini tartlets. Personally, I prefer a more traditional flaked almond finish, as used by Vanilli, Bell and Day-Lewis, which provides a pleasing final crunch to every mouthful of your tart – or pudding. Call it whatever you want, it'll still be delicious. The perfect bakewell tart Felicity Cloake's perfect bakewell tart.

Photograph: Felicity Cloake for the Guardian Makes a 23cm bakewell tart For the pastry: 140g plain flour, plus extra to sprinkle 85g cold butter, plus extra to grease Pinch of salt For the compote (or use 100g low-sugar raspberry jam): 250g raspberries (fresh or frozen) 25-35g caster sugar depending on sweetness of tooth Juice of ½ lemon 25g flaked almonds, to top To make the pastry, mix the flour and salt in a bowl, and then grate in the cold butter. Rub this into the flour, then stir in just as much cold water as you need to bring it together into a dough; it should not be sticky. Alternatively use a food processor. Wrap in clingfilm and chill for at least an hour. Preheat the oven to 190C (170C fan)/gas mark 5. Grease a 23cm tart tin and roll out the pastry on a lightly floured surface until large enough to line the tin. Do so, then line with baking paper and weigh down with baking beans or dried pulses.

Bake for about 15 minutes until golden. Meanwhile, make the compote, if using, by putting the berries into a small pan with the sugar and lemon juice and bringing to the boil. Simmer for about 12 minutes until thickened. Allow to cool slightly. To make the frangipane, cream together the butter and sugar until fluffy, then beat in the eggs. Fold in the dry ingredients and zest and a pinch of salt. Remove the paper and beans and return the pastry to the oven for a couple of minutes until golden. Spread the compote over the base, and top with the frangipane. Level out and bake for 25 minutes until golden and well risen. Add the almonds on top in the last 5 minutes of cooking. When it comes to bakewells, are you a pudding person or a tart fancier? Do you ring the changes with fruit, or stick with red jam? And does anyone still cling to the custard version?

Daring Bakers : Bakewell Tart Recipe with Almond Short Crust Pastry and Frangipane | Easy Recipes, Tips, Ideas, and Life Musings Easy Recipes, Tips, Ideas, and Life Musings The Daring Bakers Challenge: Bakewell Tart…er…pudding June 27, 2009 by Alice Currah 25 Comments The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar . They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England. Bakewell tarts…er…puddings combine a number of dessert elements but still let you show off your area’s seasonal fruits. Like many regional dishes there’s no “one way” to make a Bakewell Tart…er…Pudding, but most of today’s versions fall within one of two types. The first is the “pudding” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry.

The second is the “tart” where a rich shortcrust pastry holds jam and an almondy sponge cake-like filling. This version is a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and home made jam. Instead of making one big tart, I opted to make several mini tarts. For the jam, I made a home made cherry jam which was the perfect pairing for an almond tart. All in all I was really pleased with this challenge and plan on making it again. Thank you to this months hostesses. Bakewell Tart History and Lore Flan-like desserts that combine either sweet egg custard over candied fruit or feature spiced ground almonds in a pastry shell have Mediaeval roots.

The term “Bakewell pudding” was first penned in 1826 by Meg Dods; 20 years later Eliza Acton published a recipe that featured a baked rich egg custard overtop 2cm of jam and noted, “This pudding is famous not only in Derbyshire, but in several of our northern counties where it is usually served on all holiday occasions.” By the latter half of the 1800s, the egg custard evolved into a frangipane-like filling; since then the quantity of jam decreased while the almond filling increased. This tart, like many of the world’s great foods has its own mythic beginnings…or several mythic beginnings. Legend has it in 1820 (or was it in the 1860s?) Mrs. Greaves, landlady of The White Horse Inn in Bakewell, Derbyshire (England), asked her cook to produce a pudding for her guests. Either her instructions could have been clearer or he should have paid better attention to what she said because what he made was not what she asked for. The cook spread the jam on top of the frangipane mixture rather than the other way around.

Or maybe instead of a sweet rich shortcrust pastry case to hold the jam for a strawberry tart, he made a regular pastry and mixed the eggs and sugar separately and poured that over the jam—it depends upon which legend you follow. Regardless of what the venerable Mrs. Greaves’ cook did or didn’t do, lore has it that her guests loved it and an ensuing pastry-clad industry was born. The town of Bakewell has since played host to many a sweet tooth in hopes of tasting the tart in its natural setting. Bakewell tarts are a classic English dessert, abounding in supermarket baking sections and in ready-made, mass-produced forms, some sporting a thick sugary icing and glazed cherry on top for decorative effect. Enjoy it with a cup of tea or coffee or just eat it sneaky slice by sneaky slice until, to your chagrin, you realise the whole tart has somehow disappeared despite you never having pulled out a plate, fork or napkin with which to eat it.

Bakewell Tart …er… pudding Recipe Makes one 23cm (9” tart) Prep time: less than 10 minutes (plus time for the individual elements) Resting time: 15 minutes Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin One quantity sweet shortcrust pastry (recipe follows) Bench flour 250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability One quantity frangipane (recipe follows) One handful blanched, flaked almonds Sweet shortcrust pastry recipe Resting time: 30 minutes (minimum) Equipment needed: bowls, box grater, cling film 225g (8oz) all purpose flour 30g (1oz) sugar 110g (4oz) unsalted butter, cold (frozen is better) 2 (2) egg yolks 2.5ml (½ tsp) almond extract (optional) 15-30ml (1-2 Tbsp) cold water Sift together flour, sugar and salt.

Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside. Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough. Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes Jasmine’s notes: • I make this using vanilla salt and vanilla sugar.

• If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract Frangipane recipe Equipment needed: bowls, hand mixer, rubber spatula 125g (4.5oz) unsalted butter, softened 125g (4.5oz) icing sugar 2.5ml (½ tsp) almond extract 125g (4.5oz) ground almonds 30g (1oz) all purpose flour Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Annemarie’s notes: • Add another five minutes or more if you’re grinding your own almonds or if you’re mixing by hand (Heaven help you). Assembling the tart Assembling the tart Place the chilled dough disc on a lightly floured surface. If it’s overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes. Preheat oven to 200C/400F. Remove shell from freezer, spread an even layer of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes.

Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking. The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish. When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough. Jasmine’s notes: • If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It’s a pretty popular popular cake, so you shouldn’t have any troubles finding one in one of your cookbooks or through a Google search. That said, our dear Natalie at Gluten a Go Go has sourced some recipes and linked to them in the related alt.db thread. • You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.

• The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavoured your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust. Annemarie’s notes: • The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).

Question: What traditionally provides the flavour/flavor in a frangipane cake filling?
Answer: Almond