#Almond Frangipane Tarts

[buffetlicious]

Sis bought these Almond Frangipane Tarts from her office’s canteen caterer. Price had gone up to S$1 each plus the tart’s height went shorter. :( Nonetheless, they are still crispy if toasted in oven for about 10 minutes with a nutty fragrance.

[daily-deliciousness]

Pear frangipane tart

[fullcravings]

GF Cranberry Frangipane Tart

[morethansalad]

Vegan Blueberry Japanese Knotweed Bakewell Tart

[sugarstarskitchen]

A diabetic friendly berry almond bakewell! Still complete with flaky crust, frangipane filling, and sweet raspberries like a regular bakewell! I got to learn a few things as the recipe was from across the pond and was happy to experiment for my bestie’s birthday with his mum! We had a lovely time and it was so good to see them! I will definitely be making this again and enjoying it with some tea. 🩷

[askwhatsforlunch]

Maple and Pecan King’s Cake

To celebrate Epiphany today, this beautiful Maple and Pecan Kings’ Cake, with its delightfully flaky and buttery pastry, and its delicious and suave filling, is indeed fit for a King’s table! A very Happy Friday!

Ingredients (serves 8):

1 cup pecan halves

1/4 cup almonds

1 cup unsalted butter, softened

¼ cup caster sugar

3 large egg yolks

1 teaspoon Vanilla Extract

1/2 tablespoon plain flour

¼ cup Canadian (Grade A) Maple Syrup

1/4 cup pecans

620 grams/1.35 pounds Rough Puff Pastry

1 large egg yolk

1 tablespoon milk

1 porcelain fève, to hide

Lightly toast pecans in a small skillet over a high flame. Once fragrant, remove from the heat, and transfer half of the nuts to a mortar. With the pestle, grind until mixture resembles coarse meal. Coarsely grind almonds as well, and combine ground pecans and almonds into a small bowl until well-blended. Set aside.

In a medium bowl, energetically cream butter and caster sugar with a wooden spoon, until pale yellow and fluffy. Whisk in the egg yolks, until well-blended. Stir in Vanilla Extract, adding flour, to prevent mixture from curdling. Then, gradually whisk in Maple Syrup. Finally, stir in ground nuts. Place in the refrigerator, to chill, 15 minutes.

Line a baking tray with baking paper. Set aside.

Roughly chop pecans. Set aside.

Divide Rough Puff Pastry  into two equal portions. On a lightly floured surface, roll each Rough Puff Pastry portions into two 30cm/11.80“ circles.

Place one Rough Puff Pastry circle onto prepared baking sheet.

Stir chilled Maple and pecan frangipane energetically, and spoon into a pastry bag fitted with a plain nozzle. Pipe frangipane filling in a spiral (starting in the centre) onto the Puff Pastry circle, leaving a centimetre and a half on the edges. HIDE THE FEVE IN THE FRANGIPANE FILLING!!! Top with chopped pecans.

Lightly beat the egg yolk with milk, and brush the edges of the Pastry circle with egg wash. Gently place the second circle of Rough Puff Pastry onto the Maple and pecan frangipane filling, pressing gently but firmly on the edges to seal. Place baking tray in the refrigerator and chill, 45 minutes.

Preheat oven to 190°C/375°F.

Retrieve baking tray from the refrigerator and trim the edges -not too close to the filling-  with a sharp knife. Brush generously with egg wash and using a knife, draw a pattern on the surface. Place in the hot oven and bake, at 190°C/375°F, 35 to 40 minutes.

Remove from heat and let Maple and Pecan Kings’ Cake cool slightly, if you can, before eating, with a coupe of chilled Champagne!

[itsbylaw]

(via Easy Galette des Rois with Frangipane - French 3 Kings Tarte -)

[fusionhiphop]

Recipe for Frangipane Pear Tart This classy tart with French influences features spiced poached pears that are nestled in a buttery almond frangipane and homemade sweet pastry shell.

[louise-marie-elsa]

Frangipane Pear Tart Spiced poached pears nestle in a buttery almond frangipane and a from-scratch sweet pastry shell in this elegant French-inspired tart.

[jdmorello]

Frangipane (almond cream) Tart

[hedgehog-moss]

My recipe is for blackberry-frangipane tart, though I'm sure it could work with other fruit! (note: I tried with plums and found that the texture wasn't right, so maybe not with very juicy fruit)

For the frangipane filling, whisk in a bowl: white sugar (100g), melted butter (40g), almond powder (125g), and 2 eggs. If it looks a bit grainy rather than smooth that's normal. Spread it over whichever kind of crust you usually use for fruit tart (not sure what the English equivalent of pâte sablée is but that's the one I use)

Add your blackberries over it, enough to more or less cover the tart but only in one layer (you don't want to smother your frangipane). If you use frozen blackberries, do not unfreeze them before! It'll make the tart too watery.

Put in the oven for 20 to 40min at 180°C (depends on how powerful your oven is, but until the frangipane looks golden all over)

Bon appétit :) It's my favourite fruit tart!

[buffetlicious]

I know that inflation is always with us but the last three years or so, the prices of everyday items are creeping up by leaps and bounds while the quantity went down. Take for example these Almond Tarts which used to cost S$0.70 each but now priced at S$1. Not only that, the tarts also came with reduced height meaning less of the frangipane filling inside. :(

[daily-deliciousness]

Raspberry frangipane tart

[fullcravings]

Hong Kong-Style Coconut Tarts

[morethansalad]

Vegan Peach Tart with Lemon & Cardamom Frangipane

[rtgrl]

hey check out the tarts i've been making lately

the pear ones are pretty traditional with almond frangipan, but for the apple tart I blitzed some pecans and did a pecan fran with cinnamon and brown sugar. the edges get a little singe-y but that's just how it goes with this kind of tart.

happy with them overall :)