frangipane

classic base for tarts such as cherry, pear & Bakewell

  
 
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apple custard tart
choco - chestnut torte
chocolate mousse
chocolate prune cake
creme brulee
creme patissiere
christmas pudding
creme caramel
crumble
custard
custard tart
doughnuts
eton mess
frangipane
lemon posset
lemon tart
marsala peaches
mincemeat
pear tarte tatin
rhubarb compote
rice pudding
shortcrust pastry
spiced strawberries
spotted dick
strawberry trifle
summer pudding
sweet potato pie
sweet shortcrust pastry
tarte tatin
vanilla peach tart
120g unsalted butter, softened
120g icing sugar
120g (about 3 large) eggs, beaten
120g ground almonds
25g plain flour
4 tsp dark rum, armagnac or kirsch

In a mixing bowl, cream together the softened butter with the icing sugar until thoroughly mixed.

Gradually mix in the beaten egg, mixing well between each addition.

Sift the flour and ground almonds and stir them into the butter mixture, mixing well, then stir in the spirit of choice