Oh, good lord! You’re gonna get a kick out of how to pronounce this one: frah-n-ji-pahn. Frangipane. It’s an almond custard and it tasts soooooo good! We added Pizzazz Apple slices to our tart, just to make it taste even better. Give it a try! It’s easy!
You will need:
Egg (room temperature)
Salt (not pictured—just a pinch)
Frangipane does not require a lot of ingredients, and I think that’s what makes it so special. You’re going to sift all your DRY ingredients together while you beat your butter into a creamy mess. Then, add your dry ingredients to the butter and beat it together, then add the egg and the vanilla. Super easy! (We seriously thought this was going to be the hard part of the tart.)
Mix, mix, mix!
This is the perfect, smooth and custard-like consistency you’re looking for. Once it’s here, just pour it into your already blind-baked pie crust (pate sucree is recommended!).
Once it’s poured in, use a rubber spatula to smooth it out. The smoother the better, if you’re not adding any fruit! (Though why you wouldn’t add more flavor and sugar is beyond me!)
Here, we havecored and sliced our Pizzazz Apples, and laid them out in the fragipane, in a fan-like display. This is apparently the traditional application of pears and apples to a fragipane tart. Once in there, we baked it at 375 degrees for 40 minutes. This was a bit long for us, as you can see in the picture below, so make sure to keep an eye on it.
Hot an fresh out of the oven! At this stage, there is the option to add an apricot glaze, but we didn’t do that. We let the apples shine in all their own glory. Remember to let it rest and cool before you slice into it!
This is so, so good! Doesn’t it look pretty? How did yours turn out? Let us know on Twitter (@monsterinmysto1) or email us: firstname.lastname@example.org. We’ll see you in two weeks!