by Geraldine Duncann
Frangipane is a classic French filling for tarts and other pastries. It is used to make a classic pear tart from the Loire Valley and to make the traditional 12th night cake, Gallette des Rois.
- 1 cup almond paste *
- 3 eggs
- 3/4 cup sugar
- 1 ½ cups milk or half and half
- 3/4 cup all-purpose flour
Break the almond paste up into a bowl. Add the eggs, and sugar and blend until smooth. Add the milk and flour alternately, blending well after each addition until you have a smooth cream. Use this to fill tarts and pastries
You may also pour into a baking pan lined with Baker’s parchment, and bake at 350°F – (180°C or Gas mark 4) and bake until a slim bamboo skewer inserted into the center comes out clean. Allow to cool, then cut into squares, sprinkle with powdered sugar and serve as a confection.
* Almond paste is available at ethnic grocers, specialty baking shops and on line.