Almond Frangipane Pies Recipes

Steps:

• 1. Preheat the electric pie maker until ready to use.
• 2. Cut the pre made crust into 4 large rounds using the pastry cutter.
• 3. In a food processor, combine 1 cup of the toasted almonds and sugar. Process until the mixture is finely ground. Add the butter, egg, egg yolk, vanilla and almond extract. Process until well blended and smooth.
• 4. Working quickly, place the pie dough rounds into the pie maker, molding the dough into the wells, forming the bottom crust.
• 5. Divide the filling among the 4 crusts and spread evenly. The remaining almonds are used for "garnish".
• 6. Following manufacturers instructions, bake the pies until the crusts are brown and the filling is puffed and slightly cracked, about 11 minutes.
• 7. Using the pie lifter or fork, gently remove the pies onto a wire rack to cool.
• 8. Once cooled, top with confectioners sugar, remaining almonds and raspberries. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees. Process nuts with 3 tablespoons sugar in a food processor until finely ground.
• Put 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 egg and yolk; mix 2 minutes. Add 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.

Steps:

• Put the flour in a large bowl with 1/4 tsp salt. Add the butter and rub it in with your fingertips until the mix looks like fine crumbs.
• Stir in the sugar, then slowly pour in the egg, stirring with a cutlery knife as you go to avoid any overly wet or dry patches. Scrunch to a dough with your hands, then knead briefly until smooth. Alternatively, pulse together the butter, flour and salt in a processor, then add the sugar and egg. Shape into 2 discs, wrap in cling film and chill for 30 mins (if you have time).
• Heat oven to 190C/170C fan/gas 5. Mix the prunes and Armagnac into the mincemeat and set aside. Roll out the pastry on a lightly floured work surface until 3mm thick, cut into circles with a 7.5cm or 8cm round plain cutter and gently press into 2 x 12-hole shallow, non-stick bun tins.
• For the topping, beat together the butter and sugar with a wooden spoon, then add the flour, ground almonds, eggs, almond extract and a pinch of salt, and beat until smooth.
• Spoon the mincemeat into the tin (about 1 dessertspoon into each). Spoon over the topping, then smooth it to the edges of the pastry with a palette knife. Scatter over the flaked almonds. Can now be frozen for up to 1 month.
• Bake for 25 mins from room temperature (or 30 mins from frozen) until the pies are golden, risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 mins before transferring to a cooling rack. Dust with icing sugar to serve. Can be stored in an airtight tin for up to 3 days once cold.

Steps:

• Make tart shell:
• Preheat oven to 375°F with rack in middle. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-by 10-inch rectangle. Fit dough into tart pan, letting excess hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes (or freeze 10 minutes).
• Line shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 20 to 25 minutes.
• Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Cool completely. Leave oven on.
• Make filling and bake tart:
• Pulse whole almonds with 1/4 cup sugar in a food processor until finely ground. Add flour and salt and pulse to combine.
• Beat together butter and remaining 1/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. With mixer at low speed, mix in almond mixture until just combined.
• Spread filling evenly in tart shell and scatter grapes over it, lightly pressing them in. Sprinkle sliced almonds around grapes. Bake until filling is puffed and golden-brown, 35 to 40 minutes. While still hot, dust tart with confectioners sugar, then cool completely.

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.