Frangipan Filling

This almond pastry cream filling is used in pastry and tart shells. It can be used in pre-baked shells, or baked-in as it is with the pear tart. Adds a very unique almond flavor.

Ingredients Required: Frangipan

1. Almond Powder 2 ounces

2. Unsalted Butter 2 ounces

3. Egg (fresh) 1

4. Pastry Cream 6 ounces

5. Flour 1 ounce

6. Vanilla 1 teaspoon

Preparation Instructions: Frangipan

1. Mix Mix butter in bowl with paddle, until soft.

2. Add Add the almond powder, flour, egg and vanilla, mix until smooth. Scrape down well.

3. Mix Mix Pastry Cream in bowl with a wire whip, until soft.

4. Add Blend in with the almond mmixture

Variations: Use right away to fill the bottom of tart shell before baking. The flat (4") tart shell should use about 3/4 to 1 ounce.

Almond powder can be made from un-blanched whole almonds, grind them to a fine meal in a food processor.

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