When used as a filling for tarts, frangipane puffs up a little during baking and turns golden brown. This is also the happy discovery inside an almond croissant, for which I would walk over crushed glass if it meant I could have one right now. Here’s a recipe to fill a 9-inch tart. For the record, it’s pronounced “FRAN juh pain.” When you’re talking about the flowering shrub, you get to say “fran juh PAN ee.”
Frangipane
1 c. sliced almonds (blanched or not)
1/2 c. sugar
generous 3 oz. unsalted butter, at room temperature
pinch of salt
1/2 t. Brandy
1/8 t. almond extract
1 large egg
– Blend 1/8 c. sugar and the almonds in the food processor until the almonds are finely ground.
– Using a stand mixer with the paddle, beat the butter until smooth and creamy. Add the remaining sugar and beat. Add the almond mixture and beat. Add salt, Brandy, extract and beat. Add the egg and beat until fluffy.
– Stores for a week in the fridge, or freeze (you’ll need to re-beat it before using).