Frangipane is one of the great baked fillings. It puffs slightly in the oven, sets to a firm, moist interior, and holds the sweetness of the almond cream without becoming cloying. This version uses the Gusta almond cream as the base, which cuts out the step of grinding your own almonds and keeps the texture consistent.
We add a thin layer of apricot preserve beneath the frangipane. It is a small thing and you will not necessarily taste it distinctly, but it keeps the pastry base from softening and adds a faint tartness that the almond filling needs. The chopped almonds scattered over the top before baking are the only garnish.
This is a proper afternoon cake. It slices cleanly and holds its shape. Serve it the day it bakes, or the next morning with coffee.
Set servings and units first. You can change them anytime.
{"step"=>1, "text"=>"Combine [[220g | 7.8 oz]] flour and [[60g | 2.1 oz]] icing sugar in a food processor. Add [[110g | 3.9 oz]] cold cubed butter; pulse until it resembles coarse crumbs. Add 2 egg yolks and 1 tablespoon cold water; pulse until the dough just comes together."}
{"step"=>2, "text"=>"Flatten into a disc, wrap, and refrigerate for 20 minutes."}
{"step"=>3, "text"=>"Preheat oven to [[180C | 350F]]. Roll the dough to [[3mm | 1/8 in]] thickness and line a [[26cm | 10 in]] tart tin. Blind bake with weights for 12 minutes. Remove weights and bake 3 minutes more. Cool slightly."}
{"step"=>4, "text"=>"Spread 3 tablespoons apricot preserve evenly over the base of the tart shell."}
{"step"=>5, "text"=>"Beat [[80g | 2.8 oz]] softened butter until smooth. Add [[280g | 10 oz]] Gusta Almond Cream and beat until combined. Add 2 eggs one at a time, beating well after each."}
{"step"=>6, "text"=>"Spread the frangipane filling evenly over the apricot layer in the tart shell. Smooth the top with a spatula."}
{"step"=>7, "text"=>"Scatter [[30g | 1 oz]] Gusta Chopped Almonds over the surface."}
{"step"=>8, "text"=>"Bake for 30-35 minutes until the filling is set and deep golden on top. A skewer in the center should come out with just a few moist crumbs."}
{"step"=>9, "text"=>"Cool completely in the tin on a wire rack before unmoulding. Serve at room temperature."}
You made Crostata Frangipane alle Mandorle. Time to eat.
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The frangipane will puff noticeably in the oven and then settle as it cools. Do not be alarmed by the rise; it will not overflow if your tart shell has a proper rim.
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