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French Fangipane Cake recipe

French Fangipane Cake recipe



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  • Recipes
  • Dish type
  • Cake

This cake is eaten every year around the time of the Epiphany. The child who gets the charm can wear the paper crown and be king or queen for the day.

4 people made this

IngredientsServes: 8

  • A charm (optional)
  • 2 pure butter puff pastry sheets, ready rolled
  • 225g golden marzipan, cubed
  • 100g caster sugar
  • 2 eggs
  • 2 egg yolks
  • 120g butter, softened
  • 150g plain flour
  • 1 egg yolk for glazing

MethodPrep:5min ›Cook:30min ›Ready in:35min

  1. Preheat the oven to 180 C / Gas 4.
  2. To make the frangipane: Add the marzipan, sugar, eggs and egg yolks to a food processor or a blender; mix well. Add the butter, them mix on low speed. Spoon in the flour and continue to mix.
  3. Arrange one puff pastry sheet on a silicon mat or lightly greased baking tray. Layer the frangipane in the centre of the puff pastry. Place the second puff pastry sheet on top of the frangipane. Pinch the edges to seal and brush the top of the cake with egg yolk.
  4. Bake for 30 minutes, or until golden brown.

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Frangipane recipes

Take a combination of flour, sugar, eggs and butter then throw in a generous amount of almonds and voila – you have frangipane, one of the tastiest tart fillings in the world. In the UK it’s most famously associated with the Bakewell tart, but clever pastry chefs the world over have used it to flavour all sorts of sweet pastries and desserts. Our collection of frangipane recipes show just how versatile this tasty filling can be.

Get to grips with the classic frangipane filling with the Galvin brothers’ very summery Pear and summer fruit frangipane tart, or Adam Gray’s Raspberry Bakewell tart. Avoiding gluten? No problem – Victoria Glass has you covered with her Gluten-free Bakewell tart. Feel free to replace the ground almonds with other nuts, too Anna Hansen opts for pistachios in her Gooseberry, turmeric and pistachio frangipane tart, as does James Mackenzie in his beautiful Pistachio and raspberry Bakewell tart.

Frangipane on its own is nice enough, but it’s often paired with sweet fruit to cut through the richness of the ground nuts. Don’t just use it to fill tarts either – frangipane is just as suitable when added to cakes, pastries and pâtisserie.


This recipe begins with the making of a Pâte Sablée (“sandy” shortcrust pastry). I am providing below (in the recipe section) the directions to make your own pastry from scratch – which I always find makes a huge difference in taste and quality.

If you are in a crunch for time or simply don’t feel like doing it, using a store-bought short crust works too. The crust doesn’t need any blind baking before being filled with Frangipane.


How to Poach Pears

In keeping with tradition, this pear tart uses poached pears for the filling. While it’s tempting to just enjoy them on their own, Royal Riviera pears are fabulous for baking, as they have a very buttery texture and maintain their shape extremely well.

For this tart recipe, we’ll be poaching whole cored pears in a simple syrup infused with cinnamon sticks, star anise pods, and vanilla bean.

One important thing to keep in mind when poaching is to always use firm, just barely ripe pears. You do not want to allow the pears to fully ripen or they will break down during the poaching process.


For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.

In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.

Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.

Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.

For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.

Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.

Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.

Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.

Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche.


Making the Frangipane and Raspberry Tart

Make a firm dough with the flour, butter, sugar, salt and the half egg. Rap in clingfilm and leave to rest in the fridge for 30 minutes. Make sure the dough is cool but still easy to work with by the time you want to roll it out.

Now make the frangipane by slowly melting the 125 g butter over low heat and letting it cool slightly. Beat the sugar together with the three eggs and the grated zest of lemon, orange or tangerine until creamy and add the melted butter while continuing to beat. Add the almond flour and mix well.

Preheat your oven to 175ºC / 345ºF.
Fill a greased mold (approx 24 cm/ 9.5 inches diameter and a height of about 3.5 cm /1.4 inches preferably with removable bottom) with the rolled out pastry dough.

Now spread the frangipane evenly into the mold (it very probably will spread out nice and even on it’s own). Now add your fruit. You can lay the raspberries (in a pattern) on top of the frangipane, they will sink in a little bit anyway, so no need to push them, you still want to see them.

Slide the tart into the oven and bake for about 45 minutes, depending on your oven. When it’s beautiful and golden brown, puffed and firm to the touch, it is ready. Leave to cool on a rack. You can dust the tart with icing sugar before serving.


  • Author: Sally
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours, 10 minutes
  • Yield: 1 galette 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

For best results, chill the shaped galette for at least 20 minutes prior to baking. This helps guarantee the tart will hold its shape and prevents the frangipane from leaking out.

Ingredients

Crust

  • 1 and 1/2 cups ( 188g ) all-purpose flour (spoon & leveled), plus more for work surface
  • 1/4 cup ( 50g ) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g 1 stick) cold unsalted butter, cubed*
  • 1/4 cup (60ml) ice cold water*
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: sliced almonds and coarse sugar

Frangipane

  • 2 Tablespoons ( 30g ) unsalted butter, softened to room temperature
  • 1 large egg, at room temperature
  • 1/2 cup ( 50g ) almond flour or almond meal
  • 1/4 cup ( 50g ) granulated sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract

Blueberry Peach Filling

  • 3 heaping cups peach slices (about 2 – 3 medium peaches)*
  • 1 cup ( 190g ) blueberries*
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon almond flour, almond meal, or all-purpose flour

Instructions

  1. Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (love this one) or a couple forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disk. Wrap the dough disk in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
  2. As the dough chills, prepare the frangipane: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the frangipane ingredients in a medium bowl on medium-high speed until combined and creamy. Cover and refrigerate until step 6.
  3. Prepare the blueberry peach filling: Gently toss the blueberry peach filling ingredients together in a medium bowl until all the fruit is coated with almond flour and sugar. Cover and refrigerate until step 6.
  4. Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  5. On a lightly floured work surface, roll the dough into a 12-inch circle. If desired, trim the rim of the circle to make a clean edge. Transfer dough to the prepared baking sheet. (You can also roll the dough right out onto the parchment paper or silicone baking mat that you are using to line the baking pan. If doing so, lightly flour the parchment paper or silicone baking mat. This is what I usually do.)
  6. Evenly spread the frangipane into the center of the dough, leaving a 3 inch edge. Spoon or arrange the peaches and blueberries on top of the frangipane. Leave any fruit juices that are at the bottom of the bowl– that could make the galette filling too soggy. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges with egg wash and sprinkle the crust with sliced almonds and coarse sugar, if desired.
  7. Refrigerate the shaped galette for at least 20 minutes and up to 8 hours. If refrigerating for longer than 1-2 hours, cover it lightly.
  8. Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Cool on the baking sheet for 10 minutes before slicing and serving. Tastes wonderful served warm with vanilla ice cream!
  9. Cover and store leftover galette in the refrigerator for up to 4 days.

Notes

  1. Make Ahead Instructions: Both the dough and frangipane can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after prepared in step 1. Allow to thaw overnight in the refrigerator before rolling out and filling.
  2. Peaches: I didn’t peel the peaches, but you can peel them if desired. Slices should be between 1/8 – 1/4 inch thick.
  3. Fresh or Frozen Fruit: Fresh fruit is best, but you can use frozen if needed. For best results, thaw the fruit first. Blot a little dry before using in the filling.
  4. Cold Ingredients in Dough: Make sure the butter and water are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.

Keywords: pie

Related Recipes


Cherry frangipane tart

To make the pastry, process the flour (or flour and semolina, which gives it extra crunch) and butter, then add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.

Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Stir in the kirsch or Armagnac. Chill for at least 20 mins.

Heat oven to 190C/fan 170C/gas 5. Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin. Fill with lightly greased foil and baking beans and bake for 20-25 mins, removing foil after 15 mins, until golden. Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, arrange the cherries on top in a single layer. Heat the cherry conserve with 1 tbsp water until smooth, then brush over the cherries. Leave to cool before removing from the tin. Cut into wedges to serve, adding a spoonful of crème fraîche if you like.


French Fangipane Cake recipe - Recipes

To make the pastry mix the flour and butter together to resemble breadcrumbs. Add the egg and bring together into a dough. Wrap in cling film and chill for 30 minutes.

After 30 minutes remove the pastry from the fridge and roll out onto a floured surface. Line a buttered 27cms fluted loose bottom tin with the pastry and trim the edges.

To make the frangipane filling, beat together the butter and sugar until white and fluffy then add the almonds and eggs. Mix to combine and spoon into the pastry case. Top with the pears and bake for 40 minutes.

Remove from the oven, spoon over the Armagnac and serve at room temperature with the cream.

Pre heat the oven to 180C.

To make the pastry mix the flour and butter together to resemble breadcrumbs. Add the egg and bring together into a dough. Wrap in cling film and chill for 30 minutes.

After 30 minutes remove the pastry from the fridge and roll out onto a floured surface. Line a buttered 27cms fluted loose bottom tin with the pastry and trim the edges.

To make the frangipane filling, beat together the butter and sugar until white and fluffy then add the almonds and eggs. Mix to combine and spoon into the pastry case. Top with the pears and bake for 40 minutes.

Remove from the oven, spoon over the Armagnac and serve at room temperature with the cream.

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Ingredients

Method

To make the pastry mix the flour and butter together to resemble breadcrumbs. Add the egg and bring together into a dough. Wrap in cling film and chill for 30 minutes.

After 30 minutes remove the pastry from the fridge and roll out onto a floured surface. Line a buttered 27cms fluted loose bottom tin with the pastry and trim the edges.

To make the frangipane filling, beat together the butter and sugar until white and fluffy then add the almonds and eggs. Mix to combine and spoon into the pastry case. Top with the pears and bake for 40 minutes.

Remove from the oven, spoon over the Armagnac and serve at room temperature with the cream.

Pre heat the oven to 180C.

To make the pastry mix the flour and butter together to resemble breadcrumbs. Add the egg and bring together into a dough. Wrap in cling film and chill for 30 minutes.

After 30 minutes remove the pastry from the fridge and roll out onto a floured surface. Line a buttered 27cms fluted loose bottom tin with the pastry and trim the edges.

To make the frangipane filling, beat together the butter and sugar until white and fluffy then add the almonds and eggs. Mix to combine and spoon into the pastry case. Top with the pears and bake for 40 minutes.

Remove from the oven, spoon over the Armagnac and serve at room temperature with the cream.


Cook's Notes

To shield the pie rim from darkening too fast, make a foil ring: Cut a 13-inch round of foil, then cut out the center to create a ring about two inches wide. Center it over the crust gently fold the edges down to secure. The pears can be poached up to three days ahead and refrigerated in an airtight container, submerged in their liquid. (Their color will become deep red throughout for more contrast -- dark-red exteriors, beige interiors -- use pears poached the day of baking.)