Sammy Wong's Kitchen

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Almond frangipane filling is simple and delicious. This filling is primarily made with almond flour, egg and butter. It is one of those fillings that you can use interchangeably with different kinds, preferably ones that don't bleed, and it always tastes great. My favorite is a pear frangipane, but I've also make an apple and peach frangipane tart.

Tips for almond frangipane filling.

Almond Extract

This recipe is just for the almond frangipane filling. This filling can be made ahead of time and kept in a refrigerator for a week.

To attain a strong almond flavor, I add 1 teaspoon of pure almond extract which enhances the fragrance and the taste. AVOID the imitation extract as it has a synthetic taste to it.

Butter

The butter should be cold so that your frangipane is thick. If your frangipane is too warm, it will be somewhat runny. Although this does not affect the taste, your fruit will tend to sink into the frangipane before it sufficiently bakes to hold up the fruit. You can refrigerate the frangipane until the butter solidifies, and it is thick enough so that your fruit does not sink into the tart.

Warm frangipane will cause the fruit to sink a little. This can be resolved by placing the frangipane in the refrigerator to harden the butter in the frangipane.

Sliced pear with frangipane.

Equipment

As you can see from the video, I use the food processor to make this pastry. I use the plastic dough blade instead of the metal chopping blade. The metal chopping blade makes the almond flour too fine. However, because the plastic dough blade does not extend to the edges of the bowl, this may require that you stop the food processor and mix it manually in order to incorporate the ingredients completely.

See my pear frangipane tart which is made with a sweet pastry crust.