CHERRY FRANGIPANE TART
The classic combination of cherries and almonds is irresistible. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane. Softly whipped cream, crème fraîche or vanilla ice cream make nice accompaniments.
Provided by David Tanis
Categories snack, pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
- Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
- Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
- Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
- Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 56 milligrams, Sugar 21 grams, TransFat 1 gram
MINI FRANGIPAN DELIGHTS
This is a recipe I got from the Jamie Oliver 30 minute meal collection, I tried them tonight for dessert and they went down famously! Try them with creme freche, double cream or custard, they're even good on their own with nothing at all! Real melt in the mouth stuff, try them and see!
Provided by Surflou
Categories Tarts
Time 25m
Yield 6 tarts, 6 serving(s)
Number Of Ingredients 8
Steps:
- Roll out the ready made sweet pastry and cut out 6 circles to place into a greased mini tart tin.
- Mix together the frangipan by mixing the almonds, sugar, butter and egg together.
- Add the vanilla and orange zest and mis together thoroughly.
- Spoon the mixture into the pastry cases a teaspoon at a time, alternate this with a teaspoon of your favourite jam, for example 1 spoon mixture, 1 spoon jam, 1 spoon mixture, 1 spoon jam and so on until the cases are all full.
- Pop into a preheated over at 180/350 degrees for 15-18 minutes.
- Enjoy while warm!
Nutrition Facts : Calories 342.9, Fat 26.1, SaturatedFat 10.3, Cholesterol 71.1, Sodium 65.8, Carbohydrate 23.2, Fiber 2.3, Sugar 16.1, Protein 5.3
QUICK AND EASY FRANGIPANE
In this shortcut, no-cook frangipane version, you skip the pastry cream and make frangipane with only butter, sugar, eggs, and almonds. If you don't use the frangipane right away, you can refrigerate it for a few hours but make sure to use it the same day.
Provided by nch
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
- Use at once or fill in an airtight container and refrigerate to use the same day.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 18.2 g, Cholesterol 69.4 mg, Fat 12.5 g, Fiber 0.1 g, Protein 7.4 g, SaturatedFat 6.1 g, Sodium 19.8 mg, Sugar 12.7 g
RASPBERRY, LEMON & FRANGIPANE TART
The most stunning summer dessert ever; raspberry, lemon and frangipane tart
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 2h
Yield 10 generous slices
Number Of Ingredients 22
Steps:
- To make the pastry, put the flour and butter in a large bowl and rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Tip in the sugar, lemon zest and a pinch of salt and mix slightly. Now work in the egg yolk and vanilla extract until you have a smooth dough. Roll the dough into a ball, wrap in cling film and chill for at least 1 hour (or up to 2 days).
- While the pastry is chilling, make the lemon crème pâtissière (lemon custard). Put the egg yolks and sugar in a bowl and whisk together using a balloon whisk for 1-2 minutes until the mixture turns pale. Tip in the flour and cornflour and mix well. Put the milk and lemon zest in a saucepan and bring to the boil. Pour the boiling milk over the mixture in the bowl, whisking continuously until everything is smooth.
- Pour the custard into the pan, place over a medium heat and simmer for 2 minutes, stirring continuously until it has thickened. Remove the pan from the heat and stir in the lemon juice and butter. Pour the custard into a clean bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then put in the fridge until completely cold. (The custard will keep in the fridge for up to 2 days.)
- To make the frangipane (almond cream), tip all the ingredients into a bowl and mix until everything is well combined. (The frangipane will keep in the fridge for up to 4 days.)
- On a floured surface, roll out the chilled pastry to the thickness of a £1 coin, then use to line a 25cm loose-bottomed tart tin. Trim the pastry with a small knife but leave a lip hanging over the edge. Chill the tart case for at least 1 hour - if you have room to put it in the freezer, this would be ideal.
- Put a baking tray in the oven and preheat the oven to fan 180C/ conventional 200C/gas 6. Using a spatula, stir the crème pâtissière until smooth, then spread three quarters of it over the base of the tart case.
- Spoon the frangipane into a piping bag fitted with a smallish nozzle (about 1cm). If you don't have a piping bag, spoon the mixture into a tough plastic bag, squeeze it into the end, then cut off the tip. Pipe lines of frangipane evenly over the custard. Don't worry about the gaps, as the frangipane will spread while cooking.
- Put the tart tin on the hot baking tray and bake for 30-40 minutes until the frangipane is golden brown and the pastry is biscuity brown. The frangipane will puff up during the baking. Trim off the overhanging pastry with a small knife to give a professional finish. Lift the tart and base from the tin and leave on a wire rack to cool completely.
- To make the topping, put the cream in a bowl and lightly whip until billowy. Using a spatula, gently fold the remaining crème pâtissière into the cream, then spread the mixture evenly over the frangipane.
- Arrange the raspberries on top, placing them upside down in concentric circles as closely as possible. Put the jam and kirsch in a small pan and bring to the simmer, stirring, until it lightly coats the back of the spoon. Using a pastry brush, gently brush the raspberries with the glaze. Cool slightly, then, using a palette knife, ease the tart off the base on to a serving plate.
Nutrition Facts : Calories 579 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.11 milligram of sodium
More about "mini frangipan delights recipes"
20 BEST FRANGIPANE RECIPES (+ EASY DESSERT IDEAS)
From insanelygoodrecipes.com
5/5 (1)Published Jul 22, 2022Category Desserts, Recipe Roundup
- Homemade Frangipane. Have you ever wondered what a frangipane is? It’s an almond-based pastry filling packed with sweetness and nuttiness. This recipe combines almonds, butter, sugar, and eggs to create a velvety smooth base.
- Cherry Frangipane Tart. If you’re craving something sweet and fruity, this cherry frangipane tart is perfect! It has a crisp, buttery tart shell, making it the perfect backdrop for the decadent filling.
- Pear Frangipane Tart. Bring the flavors of fall into your home with the hearty goodness of this confection! Pear frangipane tart is the perfect combination of indulgent, creamy, and fruity.
- Lemon Frangipane. Don’t you just love the smell of fresh-baked pastries? The warm, buttery aroma with bright, citrusy notes is genuinely amazing. And this lemon frangipane embodies all the deliciousness in one package!
- Apple Frangipane Tart. Nothing beats the warm, comforting feeling of eating freshly-baked apple pie. But this apple frangipane tart takes the flavors to the next level.
- Rhubarb Frangipane Cake. Do you want to know what I love? A cake that makes your mouth water before you even taste it. That’s what this rhubarb frangipane cake exactly does.
- Plum Frangipane Cake. There’s a new favorite cake in town: plum frangipane cake. This sweet treat features a moist, fluffy plum cake packed with rich, nutty frangipane flavors.
- Jam Frangipane Drops. If you think you’ve tried every delicacy in the world, it’s time to think again. These little beauties are packed with all the flavor of frangipane with tart jam filling.
- Frangipane Cookie Cups. These frangipane cookie cups are like little bites of heaven on earth. They have a soft, crumbly texture with a delicate almond flavor that will satisfy your sweet tooth.
- Nutella Frangipane Bars. Looking for a gooey, chocolatey treat to satisfy your sweet tooth? These Nutella frangipane bars won’t disappoint. These are the kind of bars that you’d want to eat all day long.
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