Frangipane, an almond-flovored paste, is a classic filling for tarts, such as the Sugar Plum Tart on page 462.
Recipe information
Yield
makes 2 cups
Ingredients
1 cup whole blanched almonds, toasted and cooled
1/2 cup plus 3 tablespoons sugar
8 tablespoons (1 stick) unsalted butter, softened
1 large egg plus 1 large egg yolk, room temperature
2 teaspoons all-purpose flour
1/2 vanilla bean, halved lengthwise and seeds scraped
1/4 teaspoon salt
Preparation
Step 1
Preheat the oven to 375°F. Finely grind the nuts with 3 tablespoons sugar in a food processor.
Step 2
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.
Step 3
Refrigerate in an airtight container until ready to use, up to 3 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
Buy the full book from Amazon.
