This is a lovely filling to use in a fruit tart. Sometime I have ground the nuts myself which makes for a more textured filling with a lovely fresh taste. Most of the time though, I use ground almonds from Hassoons, which has them in the deli section. It's important to use fresh ground nuts, not ones that have been sitting around in a supermarket for ages. As for the sugar, well white sugar gives a paler colour and is good for delicate flavours but brown sugar is nice too.
I've given quantities for one for two tarts. As the mixture keeps for a few days in the fridge or you can be frozen, I tend to make the bigger mix. Which works better in the kenwood. And means I can make another tart with half the faffing.
You will need
150g caster or brown sugar
200g ground almonds
flavouring such as finely chopped orange or lemon rind, 3 tablespoons of brandy or some other liquor.
300g caster or brown sugar
400g ground almonds
flavouring such as finely chopped orange or lemon rind, 6 tablespoons of brandy or some other liquor.
- Cream the butter and sugar and add any flavourings
- Beat in the eggs
- Mix in the ground almonds
- Tarts filled with frangipane should be baked at 180C until the top is golden and the centre feels cooked (or nearly cooked if you don't mind a slightly gooey tart).