Tag: Frangipane

Frangipane Tart Recipe – Italian Cuisine – Italian Cuisine

Ingredients For the tart

50 g clarified butter
50 g chestnut flour
50 g rice flour
30 g gluten-free icing sugar
30 g almond flour
25 g corn starch
1 pc egg
lemon
salt

Ingredients For the frangipane cream

125 g almond milk
70 g almond flour
65 g gluten-free icing sugar
50 g soy butter
25 g corn starch
20 g rice flour
10 g granulated sugar
1 pc vanilla pod
1 pc egg
1 pc yolk
salt

Ingredients For the garnish

450 g sugar
2 pcs Williams pears
lemon
vanilla
star anise
sugar cane

Duration: 2 h

Level: For experts

Doses: 6 people

For the frangipane tart recipe, peel the pears and cut them into 8 wedges, removing the core. Boil the sugar with 1 liter of water, the juice of 1 lemon, 1 vanilla pod and 2 pieces of star anise for 2 minutes. Remove the syrup from the heat, dip the pears in it and let them soften for 1 hour.

For the tart, mix the clarified butter, icing sugar and almond flour. Then add the beaten egg, chestnut flour, rice flour and corn starch, a pinch of salt, grated lemon zest; mix well and roll out the dough on a sheet of baking paper sprinkled with rice flour; transfer it to a round tart mold (ø 18-20 cm) greased with clarified butter, trim it, prick it, cover it with a layer of dried beans or chickpeas and cook it in the oven at 160 ° C for about 25 minutes.

For the frangipane cream, mix the yolk, granulated sugar and corn starch with a whisk. Boil the almond milk with 1 vanilla pod; finally remove the vanilla, add the yolk mixture and return to the heat, working with the whisk until the cream is firm. Remove from the heat and let it cool. Mix the icing sugar, almond flour and rice flour with the soft soy butter and egg with a whisk. Then add the cream and a pinch of salt. Take the cake out of the oven, remove the legumes, pour in the cream and bake at 160 ° C for 20 minutes. Remove from the oven, add the slices of pear, a little brown sugar and bake again at 160 ° C for 10 minutes. Then garnish to taste.

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Recipe Tart with figs and frangipane cream – Italian Cuisine

Ingredients

250 g flour 00
250 g custard
225 g butter
130 g eggs
125 g powdered sugar
100 g granulated sugar
100 g almond flour
30 g potato starch
8 fresh figs
salt

Duration: 4 h

Level: Medium

Doses: 8 people

For the recipe of the tart with figs and frangipane cream, prepare the shortcrust pastry: mix 125 g of butter with flour 00 in a bowl; add 4 g of salt, 50 g of beaten eggs, incorporating them slowly, and the icing sugar. Work the mixture until you get a compact dough. Wrap it in plastic wrap and let it rest in the fridge for 2 hours.

Prepare the frangipane cream: whip 100 g of soft butter with 100 g of granulated sugar; add the almond flour and potato starch, then 80 g of beaten eggs, using an electric whisk or a planetary mixer. Put on the fire and let it thicken over a low flame. Roll out the pastry 5-7 mm thick and place it on a cake pan (ø 32 cm).

Prick the bottom with a fork, cover it with a layer
of parchment paper and fill with dried beans to prevent the dough from rising during cooking. Bake at 170 ° C for 15-20 '. Remove from the oven and let the tart cool. Spread a layer of frangipane cream and bake for another 25 'at 170 ° C. Let it cool down. Cut the figs into wedges, keeping the peel. Complete the tart with a layer of custard, arrange the figs on top and serve.

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Plum and frangipane tartlets, cuddle in summer – Italian Cuisine

Every day in editorial board something special happens. Yesterday, for example, ours Joelle Néderlants has given us a special recipe, simple (for ingredients and preparation), but with his sweet and delicate taste it is a real treat to enjoy on summer days, when we need real and genuine things. A soft fragrant cream of frangipane fills one crunchy pastry, while the prunes they give us the right bit of juiciness. Final touch, the magic of the icing sugar.

The recipe for tarts with plums and frangipani

Ingredients for 4 single portion tartlets

250 g of short pastry
200 g of frangipane cream (1 egg, 50 g of almond flour, 50 g of sugar, 50 g of softened butter)
prunes
icing sugar

Method

Line the molds for the tartlets with the shortcrust pastry and cook in white for 10/15 minutes at 180 ° degrees.
Pour the frangipani, which you have prepared by mixing together the egg, almond flour, sugar and butter, and bake for another 15 minutes.
Add the prunes cut in half and remove the stone and bake for another 6/7 minutes.
Before serving, sprinkle with icing sugar.