I had guests coming for dinner and wanted to end the meal with a simple crostata. Peaches are not great any longer, the last batch I tried woody and bland. The strawberries I bought were good but not stellar. So I decided to enliven the crostata with some frangipane filling.
Frangipane is an almond based tart filling, somewhere between a custard and a paste. It’s typical of France and mostly associated with Christmas desserts. But who is stopping us from making it any time we feel like it?
I made a small amount and spread it on the bottom of a pate brisee, and arranged a compote of strawberries on top. But frangipane can be used for a proper tart too. I used to fill individual (partly baked) tarts with it and top it with some fresh fruit. The filling would swell and develop a thin crust on top and the fruit would sink a little. Delicious.
For this particular version I made a pate brisee (here is a good recipe from Martha Stewart) and rolled fairly thin. I spread the frangipane on top. The strawberry compote was made just by cooking some strawberries with a tablespoon of sugar and a dash of lemon until the strawberries started to break down. I folded the sides of the crostata, brushed them with egg yolk and baked in a 375F/190C for about 40 minutes. Serve with whipped cream.
9 oz butter (250 g), room temperature
9 oz almonds (skin on – 250 g)
9 oz powdered sugar (250 g)
1/3 C flour (40 g)
4 T rum
- Process almonds in a food processor until finely ground.
- Sift together the flour and powdered sugar. Set aside.
- Using a standing mixer fitted with the paddle attachment beat the butter on high-speed until light and fluffy. Reduce speed to medium-low and add the almonds. Scrape the sides of the bowl and mix on low to fully incorporated.
- Add flour and sugar mixture. Turn mixer on low and blend until completely incorporated. Add the eggs, one at a time. Stir in rum. Keep refrigerated until ready to use.