frangipane tart...

with blackberries and pineapples...

I've made galette des rois with traditional frangipane cream that has pastry cream as one of its ingredients. It tastes as good as the one I had in France. The only different thing is my galette doesn't have a feve. :)

Today, I make frangipane cream in another version that doesn't include pastry cream in the recipe--less work, but taste great! I like that.

Ingredients:

for the tart dough

- 8 oz. all purpose flour

- 5 1/4 oz. unsalted butter, very cold, cut into 1" pieces

- 2 3/4 oz. cold water

- 1/2 ts. salt

1

for the filling

- 3.5 oz. ground almonds

- 3.5 oz. sugar

- 3.5 oz. unsalted butter, room temperature

- 1/2 ts. brandy extract

- 1 eggs

- 1 tbs. whole milk

Procedures:

1. To make the tart dough :

- dissolve salt in the water

- put the flour in a food processor, add butter and pulse briefly until the mixture forms large crumbs

- add water and salt mixture and pulse until the dough forms into a ball

- divide the dough in half, shape into 1" thick and wrap with plastic, then chill overnight

2. To make the filling :

- cream the butter and sugar until smooth

- add ground almonds, mix until combine

- add salt and brandy extract, then egg and milk

3. Assembly :

- roll out tart dough, cut then transfer into the tart ring

- add the filling

- add the fruit on the top

4. Bake @ 375 degree F for 50-60 minutes or until the filling is set