This recipe is for frangipane, an almond-based cream for almond tarts, fruit tarts, and more. Yield: Enough almond cream for a 9-inch tart.

Frangipane

Ingredients

• 1 cup blanched slivered almonds
• 1/3 cup sugar
• 5 tablespoons butter, no substitutions, softened
• 1 egg, large
• 1 teaspoon lemon zest
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 1 teaspoon dark rum

Procedure

1. Place all ingredients in the bowl of a food processor, and process until blended.

Notes

This cake goes great with a caramel or a chocolate icing.

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 14, 2020.