Quote:
Originally Posted by joujoudoll  i live in oregon and i went to a famous book store around here with the one of the biggest selections in new and used books in the entire country and they had an espresso stand with some baked goods and i ordered a cherry almond tart and this tart was one of the best i've ever had... it had a wet almost paste like center that tasted strongly of almond inside a pastry shell and cherries on top with sliced toasted almonds... anyway, what i want to know is... does anyone know how to make that wet, paste like center? i tried to do it myself making a flour butter mixture on the stove almost like a rue and added eggs to it, but it wasn't the same... please help!
.<3
Stephanie |
Hi Stephanie,
Here's my frangipane recipe. This makes a lot so you can scale it down if need be
Almond Paste - 8oz
Sugar - 8oz
Butter (or shortening) 4oz
Pastry flour 2oz
Eggs 2oz
use a paddle on your mixer and mix almond paste with sugar until well mixed. Mix in your fat and flour until smooth. Beat in the eggs a little at a time until smooth. Easy-Peasy.
JohnBaker