Frangipane

Frangipane is a sweet almond-flavored filling used in pastries and tarts. It is typically a creamy paste made from ground almonds or almond paste combined with sugar, softened butter, and eggs, with a small amount of flour or cream to adjust texture. Some recipes use a higher proportion of almond paste, while others rely on finely ground almonds.

The name frangipane is of uncertain origin. A common explanation attributes it to the Frangipani family of Renaissance Italy, linked to a perfume or flavoring made with almonds; the pastry is widely associated with French patisserie, particularly in tarts and galettes.

Preparation: Cream butter and sugar, beat in eggs, and fold in almond paste or ground almonds. Blend in a little flour or cream until smooth. The mixture should be thick enough to hold its shape on a pastry shell.

Uses: Frangipane is used as a filling in various pastries, especially pear or apple tarts, pear frangipane tarts, and the classic galette des rois. In the United Kingdom, Bakewell tart is a popular variation with jam under a layer of frangipane, often topped with icing or almonds.

Variations: Flavors such as vanilla, lemon zest, rum, or orange blossom water may be added. Some cooks toast the almonds or use almond paste for a richer texture.