Bready or Not Original: Lemon Frangipane with Shortcrust Pastry
Frangipane is a European delight that uses ground almonds to make a delicious pastry filling--in this case, a tart that is also full of lemony goodness. This recipe works with a basic 9-inch pie/quiche plate.
Course: Breakfast, Dessert, Snack
Keyword: almond, lemon, pie
Author: Beth Cato
9-inch shallow pie/quiche plate
1shortcrust pastry crust already partially baked
1/2cupunsalted butter 1 stick, room temperature
2eggs room temperature
1 1/3cupground almonds sifted
2 1/2Tablespoonsall-purpose flour or substitute with extra ground almonds
1lemon zested and juiced
4Tablespoonsmilk or half & half
Preheat oven at 375-degrees (190C, Gas 5).
Warm the lemon curd in the microwave for only 5-10 seconds, long enough to make it looser and more spreadable. Brush all over the bottom of the crust.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Add almond flour, flour, and lemon zest. Follow up with a tablespoon of lemon juice and the milk. Mix until just cohesive.
Pour filling into crust. Bake for 25 minutes, or until it passes the toothpick test in center. If parts of the filling uplift in crazy ways, worry not--it should even out as it cools.
Cool pan for an hour at room temperature for an hour to set. Cut into it then, or chill in fridge to enjoy later. Keep stored in fridge with foil covering.